It’s dark, salty and a little bit indulgent but unlike traditional caramel slice, it’s made only with nourishing ingredients so it’s indulgently good for you.
You start by making your own homemade chocolate, mix up the rich and intense tahini caramel and finish it off with a crisp chocolate topping ready for you to crunch through.
Making your own chocolate at home is simple and is a nice way to get it as dark, sweet or intense as you like it.
Using a double-boiler is the best way to make it. You get a thick and smooth chocolate that hasn’t been impacted by too much heat as cacao in its raw form is when it is nutritionally optimal. Cacao is known for its feel good properties and is a source of antioxidants.
Tahini has been used in Mediterranean cooking for centuries and sesame paste is included in a number of sweet treats from the region including halva. It is a good source of calcium, a mineral needed to ensure you have strong and healthy bones as well as iron needed for energy and blood production. It is also a source of antioxidant vitamin E.
This salted tahini caramel is sweet but not too sweet and errs on the more indulgent side of caramel meaning it is satisfying with just a few mouthfuls and won’t have you coming back for more.
As with all things indulgent a little goes a long way as this slice is still a sweet treat, albeit a healthy one. It’s best enjoyed in small portions straight from the fridge with a mug of your favourite herbal tea.
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Dark choc & salty caramel crunch slice
vegan, dairy free, gluten free, refined sugar free, low FODMAP*
- ½ cup cacao butter, buttons or chopped into small chunks
- ¾ cup raw cacao powder
- ¼ cup coconut oil
- ¼ cup rice malt syrup or preferred liquid sweetener
- ½ cup activated buckwheat groats, plus extra for topping
- ½ cup hulled tahini
- ¼ cup rice malt syrup or preferred runny liquid sweetener
- 1 tsp cinnamon
- 1 tsp rock salt, plus extra for topping
- 1 tbsp plant-based milk
- ¼ cup coconut oil, melted but cool
- Dark chocolate chips or roughly chopped dark chocolate
How to make
- Prepare a small tray or plastic tub (20cm x 10cm) by lining it with cling wrap. Ensure these is enough cling wrap to be able to lift the slice out when it’s ready
- To make the chocolate layer, using a double-boiler on the stove, add all the cacao butter, cacao powder, coconut oil and rice malt syrup and gently stir them together until the mixture is smooth and glossy. Set half a cup of this chocolate mixture aside for the top layer and add the buckwheat groats to the remainder before pouring the chocolate-buckwheat layer into your prepared baking tray and placing it in the freezer set for around 15 minutes
- Make the caramel by adding the tahini, rice malt syrup, cinnamon, salt and milk to a food processor or blender. Turn your machine onto a low speed and then pour in the coconut oil while it’s mixing. Continue mixing until it reaches a caramel-like texture. Do not over combine or mix the caramel too quickly as it will separate and lose its smoothness. Alternatively, you can do this by hand in a bowl, slowly mixing all the ingredients together until a caramel forms
- Once the bottom layer of chocolate is set, pour the caramel over it and evenly spread it out. Top with the half cup of chocolate you had set aside (if it’s gone a bit hard you can loosen it up in the double-boiler again) and then sprinkle extra buckwheat groats, dark chocolate and salt over the top. Return the tray to the freezer to completely set for 30 minutes
- Once set, cut the slab into slices and store your slice in an airtight container in the fridge for up to 1 week. *15 or more slices will make this recipe suitable for those following a low FODMAP diet
*15 slices or more will make this recipe for those following a low FODMAP diet
- The tahini caramel needs a runny liquid sweetener to ensure it stays smooth so don’t choose a solid honey or something similar as it will ruin the consistency
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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