Note from Heather: I am super excited that I’ve got an amazing guest blogger for you guys today: Chantelle Marie Swayne, blogger extraordinaire at Happy Healthy Holy Home. Chantelle is so lovely, real, and creative! Do you want amazing recipes, workout tips, super-real Christian living posts, or all of the above? What are you still doing on my blog?? Go check out Happy Healthy Holy Home!
And don’t forget to follow Chantelle on Facebook, Twitter, and Instagram!
Enter Chantelle….
Caramel. Chocolate. Coconut. These are a few of my favorite things. Put them all together in a slice and what have you got?
Deliciousness, that’s what.
The inspiration for this recipe came about because I really wanted a Snickers bar… or something like it. However, while sometimes I do indeed break down and succumb to the whims of my taste buds, this time I wanted to make it guilt-free and Paleo-fy this favourite treat of mine. This meant that I had to make something, and make something fast.
I confess that I had been a bit Paleo-salted-caramel-happy since I made my Salted Caramel Baked Apple Bloomers recipe with success, and I desperately wanted to try it out my winning caramel concoction in another context. Besides, I had my Dad coming over that evening, and I knew that he loved to indulge in sweet treats.
I eagerly whipped up a batch of this in the morning… and I just might have just licked all the bowls (but you can’t prove that). I then eagerly awaited the moment when it would be ready and I could eat it my Dad would try it out – after all, the joy of baking is eating all of it for yourself watching others happily devour what you’ve created, right?
Well, my Dad loved it. He could never just take one little square – he had the slice more than once during his stay, and always took a whole row.
Sweet success.
You too can enjoy this delicious slice all for yourself – or share it with others, if you wish. It’s super-easy, and if you have a Paleo kitchen you very likely have all the ingredients already. Which means that you should totally make this. Now.
Blogger Bio:
Chantelle Marie Swayne is a 26-year-old Australian, wife to an American missionary, personal trainer, and espresso addict, currently living and working in Singapore. As well as loving to share her faith, she has a passion for helping others to take hold of and reshape their health. She loves helping others to find food that is not only great for them, but delicious and easy-to-make as well. It has been told her that half the conversations she engages in are about food – which is probably true.
- Base:
- almond flour – 1 cup
- shredded coconut – 1 cup
- coconut oil – 1/4 cup melted
- maple syrup – 2 tablespoons
- salt – pinch
- Caramel Layer:
- dates – 2 cups, pitted and boiled until mushy, water drained
- cinnamon – 1/2 teaspoon
- salt – 1/4 teaspoon
- coconut milk – 3 tablespoons
- coconut oil – 3 tablespoons melted
- Almond Layer:
- almonds – 1/2 cup (or more, if you like things with more of a nutty crunch)
- Chocolate Layer:
- unsweetened cacao or cocoa – 2/3 cup
- coconut milk – 1/2 cup
- maple syrup – 2 tablespoons
- coconut oil – 2 tablespoons melted
- salt – pinch
- Blend all base ingredients in a food processor until smooth, then press down in a greased/lined loaf tin.
- Blend all caramel layer ingredients in the food processor until smooth, then cover previous layer in loaf tin.
- Chop almonds and press them into the caramel layer.
- Blend all the ingredients in the chocolate layer in a food processor, then spread it evenly over the slice.
- Cover and freeze overnight, for 6-8 hours, or until firm.
- Slice it up and keep in an airtight container in the freezer.
- Troubleshooting: To ensure a smooth blend, start blending in the food processor on a low setting, then gradually turn up to high. You may need to stop and scrape down the sides as you blend.
- For a brownie sized tin, double ingredients and follow the same instructions.
- For a treat that is lower in sugar, the maple can be omitted or lessened and swapped for the same amount of coconut oil if so desired. For myself, I would probably do this next time – it was really sweet for me!
- If the base is too sticky, add a bit of extra shredded coconut. If it is too dry, add a little more coconut oil or maple.
- If the “caramel” is runny rather than gooey (you may use different dates to what I did), add a little coconut flour and blend. I haven’t tried this, but I’ve tried it in another similar recipe and it worked.
Thank you for featuring me!
There may be some confusion however. Ingredients are as follows:
Base
1 cup almond flour
1 cup shredded coconut
4 tbsp melted coconut oil
2 tbsp maple
Pinch of salt
Caramel layer
2 cups dates, pitted and boiled until mushy, water drained
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp melted coconut oil
3 tbsp coconut milk
Almond layer:
1/2 cup almonds (or more, if you like things with more of a nutty crunch)
Chocolate layer:
2/3 cup unsweetened cacao or cocoa
1/3 cup coconut milk
2 tbsp melted coconut oil
2 tbsp maple
Pinch of salt
whoops! Just fixed! Sorry about that 🙂
No problems! <3