This heavenly recipe makes approximately 8 slices of subtly sweet, deliciously nutty, secretly healthy, seriously addicting salted caramel slice. It is gluten-free, dairy-free, refined sugar-free, low carb, vegan, keto, and paleo. You can keep this refrigerated for 7-10 days and can be frozen for 3-6 months, but if it lasts that long, we’ll be impressed.INGREDIENTS
1/4 cup of raw almonds
1/4 cup of raw cashews
1 Tablespoon of hemp seeds – optional
1 teaspoon of vanilla
1 tsp of water
1 pinch of cinnamon
1 pinch of salt
1/2 cup of Power Fuel NuttZo
2 Tablespoons of coconut butter/oil
1 Tablespoon of maple syrup
1 Tablespoon of vanilla
1/4 teaspoon of flaky sea salt – omit if using salted almond butter
1 teaspoon of maca – an extra touch of sweetness and hormone balance
1–2 scoops of collagen – for protein and gut healing goodness – omit for vegan
1/4 cup of dark chocolate
1 Tablespoon of coconut oil – optional
Flaky sea salt
1/2 cup of raw almonds
1/2 cup of raw cashews
2 tablespoon of hemp seeds – optional
2 teaspoon of vanilla
2 tsp of water
2 pinch of cinnamon
2 pinch of salt
1 cup of Power Fuel NuttZo
4 tablespoon of coconut butter/oil
2 tablespoon of maple syrup
2 tablespoon of vanilla
1/2 teaspoon of flaky sea salt – omit if using salted almond butter
2 teaspoon of maca – an extra touch of sweetness and hormone balance
2–4 scoops of collagen – for protein and gut healing goodness – omit for vegan
1/2 cup of dark chocolate
2 tablespoon of coconut oil – optional
Flaky sea salt
3/4 cup of raw almonds
3/4 cup of raw cashews
3 tablespoon of hemp seeds – optional
3 teaspoon of vanilla
3 tsp of water
3 pinch of cinnamon
3 pinch of salt
1 1/2 cup of Power Fuel NuttZo
6 tablespoon of coconut butter/oil
3 tablespoon of maple syrup
3 tablespoon of vanilla
3/4 teaspoon of flaky sea salt – omit if using salted almond butter
3 teaspoon of maca – an extra touch of sweetness and hormone balance
3–6 scoops of collagen – for protein and gut healing goodness – omit for vegan
3/4 cup of dark chocolate
3 tablespoon of coconut oil – optional
Flaky sea salt
Optional – lightly toast cashews and almonds – either on a lined baking tray at 175’C/350’F for 5-10 mins or just throw them into a dry fry-pan/skillet (make sure you toss them around occasionally so they don’t catch and burn on one side) until lightly golden and deliciously fragrant.
Place almonds and cashews into your food processor or blender and process until they break down into a fine, sandy looking crumb.
Add hemp seeds, if using, along with your vanilla, water, cinnamon and salt and process again until a sticky “dough” forms.
Press base mixture into a lined loaf pan then pop it into the freezer while you make your filling.
Place all filling ingredients into your food processor /blender and process until deliciously creamy and well combined.
Spoon/pour/spread salted caramel filling onto your base and pop it back into the freezer to set while you make you dark and delicious chocolate topping.
Melt chocolate and coconut butter/oil by your preferred method – I like to do mine over the stove, double broiler style.
Once your chocolate topping is melted, pour over salted caramel/base, sprinkle with sea salt and return to the freezer for 20-30 minutes to set.
Slice – Devour – Enjoy xo