Salted Caramel Fingers

Salted Caramel Fingers

  • Serves: 14
  • Prep Time: 00:20
  • Cooking Time: 00:10
  • * Plus chilling time
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This slice tastes awesome! Even if I say so myself. It's my version of a Snickers Bar in a slice. It has a firm salted caramel layer with roasted macadamias, between a soft textured base and a chocolate topping. My homemade version doesn't contain refined sugars, peanuts, vegetable fat, soy and gluten, it's actually good for you.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • BASE:
  • 1 3/4 cups almond meal/flour, from blanched almonds
  • 2 Tbsp coconut (organic desiccated)
  • A pinch of fine sea salt
  • 3 Tbsp coconut oil, melted
  • 2 Tbsp canned coconut cream, (a thick brand like Ayam)
  • 2 Tbsp honey (unprocessed)
  • 1 tsp vanilla extract (organic)
  • SALTED CARAMEL LAYER:
  • 1/2 cup chopped macadamia nuts, plus 1 teaspoon of ghee to toast the nuts
  • 1/2 cup (125g) cashew butter
  • 3 Tbsp ghee, or grass-fed butter
  • 2 1/2 Tbsp honey (unprocessed)
  • 1/3 - 1/2 tsp fine sea salt, or use more or less to your taste
  • CHOCOLATE TOPPING:
  • 80 - 90g of 80% dark chocolate
  • 1 Tbsp coconut oil
  • 1 tsp maple syrup, 100%
  • 3/4 tsp vanilla extract (organic)

Directions

Preheat oven to 160c (fan-forced). Line a large 23 x 13cm loaf tin with baking paper.

To make the Base: Add the almond meal, coconut, salt, coconut oil, coconut cream, honey and vanilla to a food processor. Process for 20 seconds to produce a fine and smooth mixture (it will be moist and a little oily but easy to spread). Transfer to the prepared tin and use your fingers to press and spread out the mixture evenly, then use a spatula or back of a spoon to smooth the surface.

Place in the oven and bake for 10 minutes ONLY. The top will not be brown, it will still look uncooked. Set aside to cool in the tin. (The short cooking time helps the base hold together well, whilst still being able to keep its soft texture).

To make the Salted Caramel Layer: Add the macadamias and 1 teaspoon of ghee to a medium fry pan on low heat. Stir the nuts for a couple of minutes until they are just starting to lightly brown. Add the remaining ingredients to the nuts and continue stirring until the cashew butter melts, and all the ingredients have incorporated well into a smooth runny mixture.

Pour the salted caramel mixture evenly over the cooled base and place in the fridge or freezer to set.

To make the Chocolate Topping: Add the chocolate and coconut oil to a small saucepan over very low heat, whisk until combined and just melted. Remove from the heat and add the maple syrup and vanilla, whisk to combine.

Pour the chocolate topping over the chilled slice and smooth with a spatula, then place in the fridge to set.

Once the chocolate topping has set, remove the slice from the tin by lifting the baking paper, and place on a chopping board. (If your slice was in the freezer, allow it to sit at room temperature for 15 minutes before slicing). Cut into 7 strips, then cut lengthways down the centre to make 14 fingers.

Store in a sealed container in the fridge and it's best served chilled.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

cashew butter

Cashew butter is made by blending cashew nuts down to make a smooth paste, I also like to add a little pink himalayan salt and a drizzle of macadamia oil to produce a delicious nut butter. You will find a recipe in my cookbook on page 306. Cashew butter has a neutral taste, which makes it perfect for adding to recipes to give a creamy texture without affecting the recipes flavour. If you are purchasing cashew butter, make sure it contains 100% cashews only, with not gums or thickeners and comes in a glass jar.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

maple syrup, 100%

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

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