Yep, that’s right – a low fructose caramel slice that contains no gluten, dairy, cane sugar or dates.
1/3 cup almond meal
1 tablespoon coconut oil
Sprinkle of vanilla powder
Sprinkle of salt The base doesn’t need any sweeteners as the ‘caramel’ & chocolate layers contain no-fructose rice malt syrup. The coconut oil binds the almond meal
1/3 cup almond butter
1/4 cup coconut yoghurt (I used coyo)
1 tablespoon rice malt syrup (I always use Pureharvest)
1 tablespoon coconut oil
1/3 cup cacao
1/3 cup coconut oil OR cacao butter OR a combination – personally I prefer cacao butter to coconut oil in home made chocolate; it also works better as it has a higher melting point so won’t melton those hot summer days.
1 tablespoon rice malt syrup
1 tablespoon tahini (not essential if you don’t have it, just gives it a ‘creamy’ texture)
For the base, simply mix the almond meal, melted coconut oil, vanilla powder & salt in a mixing bowl.
Press the mixture into a vessel of your choice lined with baking paper – I recommend a square or rectangular glass dish in order to cut it easily. The one I used was approx 14cm x 14cm. Then pop this into the freezer
For the middle layer, pop the almond butter & coconut oil into a small pan & put on the lowest heat. Warm it up until it mixes easily. Turn off the heat & stir through the coconut yoghurt & rice malt syrup. Using a spatula, spread this over the almond meal layer & pop back in the freezer
Wait one hour or longer for the caramel layer to set in the freezer, then make the chocolate layer: in the same pan (don’t worry if there are some dregs of the caramel) – on a low heat, mix cacao, coconut oil/cacao butter, tahini & rice malt syrup until well combined. Pour the mixture onto the caramel layer & you guessed it, pop it back in the freezer for about one hour.
Although this one is not lunchbox friendly (contains almond meal), it’s a great breakfast on the run or a nutritious afternoon tea for little people. My 7 year old loved these & usually he is quite fussy with my healthy treats!
1 cup (105g) almond meal
1/2 cup (60g) buckwheat flour [I buy a 1kg tub from About Life, or from Naked Foods]
1 medium (100g) banana
100g organic natural yoghurt
2 (110g) organic eggs
75g cooked organic apple [you could substitute this for an alternate fruit like pear, or just add more banana]
1 tbspn coconout oil
1 cup berries [I used frozen raspberries but mixed berries also work a treat]
2 tspns vanilla powder [I have been using Heilala brand for a couple of years & love it]
1 tspn aluminium-free baking powder [I use Honest to Goodness]
Pre-heat the oven to 170 degrees celsius
Throw the banana, yoghurt, eggs, apple puree, vanilla powder & coconut oil in the thermomix. Set the timer for 7 seconds, speed 4
Add the almond meal & buckwheat flour. Set to reverse, speed 2 for 10 seconds. Check it is well combined
you have the option of putting in berries evenly into each muffin case or putting the whole mixture into a bowl & stirring through the berries.
Throw in the oven for 35 minutes
I also found this an easy snack while breastfeeding seeing as I still (after 3 children) cannot coordinate eating with a fork while feeding…