Christmas is the time for decadence, and I have seen so many delicious recipes I want to try, but after one weekend of kids and christmas parties I know my body won’t cope with all the extra sugar. So as per usual, I have taken it upon myself to try to “healthify” my favourite treats for the silly season in the hopes that others in a similar boat can still enjoy some delicious Christmas treats, minus the bloating and negative side effects!
So I was experimenting in the kitchen last week, and happened to stumble across this by accident. I was planning on making a regular caramel slice with some dulce de lèche style caramel sauce, but a combination of being impatient and over-tired meant I perhaps didn’t think everything through as well as I should have. However, after taking these bites to work with me and sharing them amongst most of my colleagues and my family I decided that this recipe should go up as-is, and maybe I’ll try another version in future, but for now I think I’m onto a winner.
I call this a “Whipped” Caramel Slice, because that’s exactly what it is… I ended up whipping the caramel in my food processor when I wanted to blend it with a little more coconut oil. So please be aware that this has a very creamy, soft texture, rather than a really firm and chewy caramel slice like the kind you might see made with dates and the like. Personally, I think this complements the base, with crunchy buckwheat, perfectly! Either way, it’s pretty delicious if I may say so myself, and it is so easy to make it’s well worth a spot on your Christmas table.
Dairy, Gluten & Refined Sugar Free
Time: Caramel (can be made in advance): 1 hour Base and chocolate: 30 mins Setting time: 20 mins
Serves: 16 regular squares, or approximately 20 small bites