Nut Free Raw Caramel Slice – dairy free, refined sugar free and perfect for your kid’s (or your) lunchbox!
Nut Free Raw Caramel Slice
School is in full swing and I have suddenly jumped from not a school Mum, to a double school Mum and it is intense! I thought it would be easier having both kids start at the same time, (4 year old kindergarten and Pre Primary) but it is actually quite a lot to think about.
One does a 5 day fortnight, the other everyday, then slightly different finish times. Both start at the same time, so get one to their class then take the other. Oh and both mine do out of school sports, so Monday’s are swimming before school and martial arts after school, ballet on Wednesdays. These days there is Crunch & Sip, Recess and Lunch so having to think about and pack these for both kids (one who is a terrible eater unsupervised). Then in the gaps of all this attempt to focus on Kids Eat as well as my other business Mooey Designs, oh yeah and exercise too! Phew! I am exhausted just writing it all down.
The other thing I realised today is I am not usually in crowded places. I do my groceries on weekdays when most people are at work, we don’t tend to go to busy parks or just places where there are lots of people. At daycare, kids would get dropped off at different times, so it was usually just me and one or two other parents. At primary school, every kid and every parent and every younger sibling all meet at the one door at the same time every morning and afternoon. I mean it’s great chatting to all the other Mums, but it can get pretty crazy.
Anyway, I wouldn’t have it any other way and I am sure by the end of the year it won’t seem so crazy.
So back to school lunches…… As you know I love these raw slices and nearly always have one or two stockpiled in my freezer, but so far they have all been nut based. Our school is not nut free but most schools in Australia these days are, so I wanted to work on a few nut free variations. Caramel is mine and my sons favourite flavour, so had to start with this one.
I love how it turned out. It’s not a sweet, moorish slice, more on the bitter side and one piece tends to satisfy a sweet craving easily. Although, it has only been in my fridge for a few days, so I may come back and edit these notes…….
It will hold together well enough in a cold lunchbox up until first break, the top two layers may start going soft after that. Freeze your pieces first then put into a cold lunchbox.
PrintNut Free Raw Caramel Slice
- Yield: 16 squares 1x
Description
Ingredients
BASE:
- 2 cups rolled oats
- 2 cups desiccated coconut
- 1/2 cup rice malt syrup
- 2 tablespoons coconut cream
- 2 tablespoons tahini
- 2 teaspoons vanilla extract
- pinch of salt
CARAMEL:
- 8 tbsp tahini
- 4 tbsp rice malt syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- pinch of salt
CHOCOLATE:
- 6 tablespoons raw cacao
- 4 tablespoons coconut oil (liquid)
- 3 tablespoons rice malt syrup
Instructions
THERMOMIX METHOD
Line a 20cm x 20cm square cake tin with baking paper.
Place base ingredients into TM mixing bowl and blend 20 sec / speed 8. Scrape down sides and repeat. Mixture should stick together like a dough. Transfer to tin and press down evenly to form a base. I find it helps to lay a sheet of baking paper over the top to prevent sticking. Place in fridge to set.
Clean out food processor and add all the caramel ingredients, blend 5 sec / speed 5. Try not to over blend, however if not combined repeat. Spread this mixture over the base layer and return to the fridge to set.
In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away. Pour over caramel layer and place back into the fridge to set.
Cut into squares once set.
NON THERMOMIX METHOD
Line a 20cm x 20cm square cake tin with baking paper.
Place the base ingredients into a food processor and blend until really well combined and sticking together. Transfer to tin and press down evenly to form a base. I find it helps to lay a sheet of baking paper over the top to prevent sticking. Place in fridge to set.
Clean out food processor and add all the caramel ingredients, pulse until just combined. Try not to over blend. Spread this mixture over the base layer and return to the fridge to set.
In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away. Pour over caramel layer and place back into the fridge to set.
Cut into squares once set.
Notes
You can replace the rice malt syrup with maple syrup or honey.
2pots2cook
My son’s birthday is getting closer! Guess what I will make for him
Thank you so much !!!!!