Monthly Archives: February 2015

Paleo Cafe caramel slice

Hello! You’re still here? Amazing!

I’ve been away for a while. I’m sorry, but I’m back and I’ve got an awesome recipe I came across in Australia, am I forgiven?

Yup, that’s where we spent Christmas and New Year – Australia. We were visiting my boyfriend’s family on the Gold Coast, which was so relaxing, and hot! 39’C in Brisbane one day!

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We found that healthy diets were much easier to follow out there, and paleo has quite a big following. We follow a sort of paleo diet, well, I do because I don’t eat dairy and I’m trying to cut down on gluten and refined sugar. But we do like potatoes and cous cous!

Anyone who has done any paleo or vegan baking will probably be very familiar with the list of ingredients – dates, almonds, cashew nuts, coconut milk and coconut oil, it’s amazing what you can do with these!

Paleo Cafe was one of our favourite places to eat in Burleigh Heads, mainly because I could have whatever I wanted off the menu. This recipe is from the Paleo Cafe cook book which we bought before we left. I’ve slightly adapted it because I don’t eat any kind of dairy, and the original contains ghee.

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This recipe will give your food processor a bit of a workout, and you probably don’t want to do it very early in the morning! I’ve left the measurements in cups, as there’s not actually any baking involved, so you don’t need to be that precise.

If you fancy a sweet, indulgent, caramel treat, this absolutely hits the spot!

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Ingredients

For the base:
1 cup almonds and macadamia nuts (I used 100g bag of almonds, and made it up to 1 cup with macadamia)
1 cup dates, roughly chopped
1/4 cup coconut oil, melted

For the caramel:
1 1/4 cups raw cashews
1/4 cup coconut milk
1/3 cup coconut oil
2 cups dates, roughly chopped

For the chocolate:
1/3 cup coconut oil
2-3 tbsp cocoa powder
1/4 cup honey
1 tbsp coconut cream

Method
Line a small baking dish with baking paper.

For the base, put the nuts in the food processor and blitz til finely chopped. Add the dates and coconut oil and blend until combined.
Press the mix into the baking dish in an even layer and put in the fridge for 20 minutes.

For the caramel, put the cashews and coconut milk in the food processor and blitz until the mixture resembles a thick, smooth butter. Add the coconut oil and dates and blend until smooth.

For the chocolate, place all the ingredients in the food processor and process until smooth and glossy.

Remove the crust from the fridge and spread with the caramel, then layer with the chocolate.

Refrigerate for 1-2 hours until set. Cut into squares and eat, quickly!

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