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TOP 5 Caramel Infused Recipe Compilation

Admin
Jan 16, 2017
5 min read

Caramel must be my ultimate indulgence. Anything caramel gets me every single time. So I decided to be the ultimate caramel wing-woman and provide this epic compilation of my favourite caramel infused recipes in one blog post! In no particular order - they're all so tasty!

Let me know if you've tried any, which one was your favourite or what else caramel you think I need to post a recipe for! Bryn x

1. VEGAN SNICKERS SLICE

Holey guacamole! My favourite raw slice to date! So simple and easy to create and the taste is so delish!

GLUTEN FREE | RAW | VEGAN

Serves 6 small slices

Equipment Required: Small loaf tin + blender

Base Ingredients

1/2 cup cashew butter

1/2 cup almond butter

1/2 cup almond meal

1/4 cup maple syrup

Caramel Ingredients

15 medjool dates, pitted

1/3 cup maple syrup

1 tsp. vanilla essence

*You may need to add a little water to

Topping

1/2 cup crushed peanuts

Optional

Chocolate topping

Directions

1. Prepare a loaf tin with baking paper.

2. Place base ingredients into a mixing bowl and mix until well combined.

3. Spread the mixture into half of the loaf tin, the base may be quite sticky, so you can use a spatula to spread the mixture if need be. To square up the sides just use a spatula.

4. Place the base into the freezer while you prepare the filling layer.

5. Place the caramel ingredients into a food processor and blend until well combined.

6. Spread the caramel over the base ingredients and place in the freezer while you prepare the topping.

7. Place the crushed peanuts over the caramel and place in the freezer for 4 hours.

8. Serve with some choc sauce and coconut ice cream or on it's own.

Enjoy!

2. CARAMEL + MACADAMIA CHEESECAKE

This recipe is divine! Not only can you create a beautiful cheesecake you can also use the base as a snack recipe and add chia seeds to the filling layer for a caramel cheesecake chia seed pudding!

GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE

Serves 16 slices

Serves 1 large cake or two smaller cakes

Approx. $15.79 AUD per batch - $0.98 AUD per slice

Equipment Required: Springform cake tin & food processor

Base Ingredients

1 1/2 cups Medjool dates, pitted

2 cups desiccated coconut

1/2 cup macadamias (optional)

Filling Ingredients

1 can coconut cream (400ml can)

1 1/2 cups Medjool dates

1/4 cup coconut oil

1 tsp. vanilla extract or vanilla bean paste

Cheesecake Directions

Prepare a spring form circle-baking tin with coconut oil spray.
Blend base ingredients together in a food processor.
Once combined press the base into the baking tray.
Blend filling ingredients together in a food processor and purse until smooth.
Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight.

3. CARAMEL SMOOTHIE

This smoothie is a perfect afternoon snack or can be paired nicely with a big savoury weekend breakfast.

GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE

Serves 1

Equipment Required: Blender

Ingredients

1 cup almond milk

1 banana

2 dates, pitted

1 tsp. almond or cashew butter

1 cup ice

Directions

Place all ingredients in a blender and process until smooth.
Serve and enjoy!

4. CARAMEL BROWNIE SLICE

WOW is the best word I can use to describe this slice of heaven!

GLUTEN FREE | RAW | PALEO | VEGAN | DAIRY FREE

Serves 12 large slices or 24 small slices

Approx. $21.78 AUD per batch - $0.90 AUD per slice

Equipment Required: Loaf tin & food processor

Base Ingredients

1 cup Medjool dates, pitted

1/3 cup cacao powder

1/3 cup activated buckinis

1 cup desiccated coconut

1/3 cup rice malt syrup

Filling Ingredients

1 x 400ml can coconut cream

1 ½ cup Medjool dates, pitted

4 tbsp. coconut oil

1 tsp. vanilla extract

1 cup desiccated coconut

Chocolate Topping Ingredients

¼ cup coconut cream

½ cup rice malt syrup

½ cup cacao powder

¼ cup coconut oil

1 tsp. vanilla extract

Directions

1. Prepare a loaf tin with baking paper.

2. Place base ingredients into a food processor and blend until well combined.

3. Spread the mixture in the loaf tin, the base may be quite sticky, so you can use a spatula to spread the mixture if need be.

4. Place the base into the freezer while you prepare the filling layer.

5. Place filling ingredients into a food processor and blend until well combined.

6. Spread the filling over the base ingredients and place in the freezer while you prepare the topping.

7. Place topping ingredients into a food processor and blend until well combined.

8. Spread the topping over the previous layers and place in the freezer over night until set.

9. Serve with slivered almonds on top and enjoy!

Tip – When cutting your slice use a warm sharp knife to ensure your slice cuts clean.

5. CARAMEL KIT KAT SLICE

Whoever thought a homemade chocolate bar could taste so good? This tantalising treat will have everyone in awe of your perfect kitchen creation.

GLUTEN FREE | PALEO | VEGAN | RAW | DAIRY FREE

Serves 16 Slices

Approx. $25.10 AUD per batch - $1.56 AUD per serve

Equipment Required: Food processor & baking tray

Base Ingredients

½ cup almond meal

½ cup walnuts

3 tbsp. rice malt syrup or maple syrup

¼ cup cacao powder

Crunch Layer Ingredients

1 cup almond meal

½ cup coconut flour

½ cup desiccated coconut

3 tbsp. rice malt syrup or maple syrup

1 tsp. vanilla extract

Caramel Layer Ingredients

3 cups Medjool dates, pitted

2 tbsp. coconut milk

2 tbsp. coconut butter

1/3 cup coconut oil

Chocolate Topping Ingredients

1/3 cup coconut oil, melted

¼ cup cacao powder

¼ cup rice malt syrup or maple syrup

Directions

Line a square or rectangle-baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slice to be plump.)
To start off your treat, grab all of your base ingredients and place into a food processor and blend.
Place the combined base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
Use the same method again for the next layer - place all the crunch ingredients into the food processor and blend.
Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape down the sides and keep blending.
Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.