Umm, healthy, gluten-free, dairy-free and refined-sugar free caramel slice anyone? This Collagen Caramel Slice made with our Bioactive Marine Collagen Powder, is the perfect recipe for a celebration with friends, or just to make up to have some healthy snacks on hand.
Prep time: 30 minutes + 2 hour soaking time
Cooking time: 10 minutes
Dietary: Gluten-free, dairy-free
Sugar: 10 grams of added sugar per serve
- 1 ¼ cup gluten-free plain flour
- ½ cup almond meal
- ⅓ cup coconut sugar
- ⅓ cup coconut oil, melted or softened
- Pinch sea salt
- 1 cup raw cashews, soaked in water for 2 hours
- 200g Medjool dates, pitted
- ¼ cup coconut milk
- 2 tablespoons coconut oil
- 1 tablespoon Bioactive Marine Collagen Powder
- Pinch sea salt flakes
- 150g 70% dark chocolate, roughly chopped (you can go darker if you want to reduce sugar)
What to do
Preheat an oven to 180℃ and line a 20cm x 30cm baking tin with baking paper.
To make the Base Layer, add all ingredients to a food processor and blitz until you form a dough. If the dough isn’t coming together add a dash of water until it does. Press into the base of the prepared baking tin. Place into the oven to bake for 10 minutes until lightly golden. Remove and allow to cool until firmed up.
Meanwhile, clean out your food processor and add all ingredients for the caramel layer (ensuring you’ve soaked your cashews in advance - they won’t get smooth otherwise!). Blitz for a few minutes until you form a creamy smooth paste. Spread evenly over the base layer.
Add the chocolate into a small saucepan and heat over low heat for 3-4 minutes until mostly melted. Remove from the heat and continue to stir until all the chocolate is melted. Drizzle and spread over the caramel layer until all covered. Place into the freezer to set for 2 hours before slicing into squares to serve.