Guilt-less Desserts & Treats for your Family
Do you get Food envy?
It’s that feeling you get when you’ve spent ages deciding what to order, only to instantly regret it when you see what the person at the next table has. Right up until that point you’re quite content with your choice, although you’ve changed your mind several times. As soon as you smell your neighbor’s meal, as soon as you see the vibrant colors, you know that you’ve made the wrong choice. You have food envy.
I get Magazine Food Envy. This is a variation of the afore mentioned food envy and most commonly affects those of us with dietary restrictions (it can also affect people who can’t find their way around a kitchen to cook the magazine recipe). The photos are so vivid that you can almost taste the glutenous, sugary treats; which is as close as you’ll ever get without severe gastric consequences!
I have decided to conquer Magazine Food Envy! No longer shall dietary challenged people be the subject of food ridicule or sugary taunts. No longer shall the food on the cover be as unobtainable as 6 pack Abs after having 2 big babies!
This is a delicious slice, and it shows how simple healthy cooking can be.
This slice has 4 layers, and each layer has the same core ingredients, which means you don’t need a cupboard full of chemically fueled boxes to create a tasty masterpiece.
This Choc Top Caramel Slice was part of the Australian Taste Magazines monthly bake the cover competition. My slice looks the same as the magazine cover; only it’s way better for you. Sadly I did not win that months competition, but I did win several pieces of this slice!
Choc Top Caramel Slice
Chocolate Biscuit Base
- 1 1/3 Cup + 1 Tablespoon Almond meal
- 2/3 Cup + 1/2 Tablespoon unsweetened Cocoa
- 1/2 teaspoon Baking Powder
- 4 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 3/4 cup Maple Syrup or Honey
- 100 ml Water
- 2 Tablespoons Gelatine
- 100 ml Water
- 1 Egg White
- 2 teaspoons Vanilla Extract
- 1 cup chopped Nut of choice
- 2 cans 400ml sized cans of Coconut Cream (light cream can also be used)
- 1 cup Maple Syrup
- 1/2 Teaspoon of Salt
- 4 teaspoon Vanilla Extract
- 2/3 cup Coconut Oil
- 2 Tablespoons Maple Syrup
- 1/2 cup Cocoa
- 1 teaspoon Vanilla Extract
Choc Biscuit Base
- Pre heat the oven to 170/340F.
- Grease and line a 20cm x 30cm baking tray.
- Whisk the dry ingredients together in a bowl.
- Add the maple syrup and vanilla extract and stir until combined.
- This may take a few minutes and will initially seem like it is too dry.
- Keep stirring and it will come together to form a dough.
- Roll the dough out between 2 pieces of baking paper to a size to fit your baking tray (mine was 20cm by 30cm).
- Bake for 12-13 minutes.
- Place the maple syrup/honey in a small saucepan with 100ml of water and bring to a slow boil over a medium heat.
- At the same time, sprinkle the gelatine over 100ml of water and allow to thicken for 5 minutes.
- Once the saucepan is boiling reduce the heat slightly and add the gelatine mixture; whisking vigorously to help the gelatine dissolve.
- Increase the saucepan heat to medium and bring the liquid to the boil again.
- Place the egg white in the clean bowl of a kitchen stand mixer with a whisk attachment.
- Turn the whisk onto medium/low and slowly pour the boiling mixture into the bowl along the side of the bowl. DO NOT pour the hot mixture directly onto the egg as it may cause it to curdle or cook. Pouring the mixture down the side of the bowl prevents this from happening.
- Increase the whisk to high and whisk for 5-7 minutes, or until the mixture has increased in size to almost fill the bowl.
- Whilst still whisking, add the vanilla.
- The Marshmallow is ready when it is thick but still spreadable. It will be white, fluffy and quite tasty. You know it's 'overdone' when it starts to set in the bowl.
- Fold thru the nuts.
- Pour the Marshmallow over the cooled biscuit base and spread using a spatula to ensure a flat top.
- Allow to set, at room temperature, for 3-4 hours.
- Place the Coconut cream in a medium saucepan with the maple syrup and salt.
- Bring to a boil over medium/high heat.
- Reduce heat to medium and simmer for approximately 30 minutes, stirring occasionally. (this may take up to 40 minutes depending on the quality of the coconut cream. Keep stirring and monitoring the caramel)
- The caramel will have started to thicken and turn a golden brown colour.
- Add the vanilla extract and stir.
- The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
- Allow the caramel to cool slightly then pour over the Marshmallow, spreading right to the edges.
- Place the slice in the fridge to set for at least 30 minutes before topping with the Chocolate.
- Place the coconut oil in a small saucepan and melt over a very low heat.
- Add the maple syrup and whisk to combine.
- Add the cocoa and vanilla extract and whisk til combined.
- Continue to whisk/stir until the chocolate thickens slightly.
- Allow the Chocolate to cool slightly (but still pourable) then spread over the caramel.
- Make sure the chocolate reaches the edges of the tin.
- Place the tin in the fridge and allow to set for at least 30 minutes before cutting and serving.
- Keep the slice in the fridge when not serving.