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Meals : Peanut Caramel Slice Recipe

Encouraged by her favorite café snack, creator of ‘Well Becoming: Recipes and rituals to realign the body and mind’, Danielle Copperman shares her caramel peanut slice recipe.

I have generally been a lover of anything at all with caramel in so, pair it with peanuts and chocolate and I’m very considerably uncontrollable. There’s a vegan cafe in Tub that will make the most amazing caramel peanut slices and these are influenced by them. Consisting of a crunchy, peanutty biscuit layer topped with chewy caramel and completed with a sleek chocolate ganache, they are fingers down a single of my favourite desserts and I hope you adore them as considerably as I do. They make the great afternoon snack served with a sizzling drink, or an indulgent soon after meal dessert.

100g peanuts, without the need of skin
80g oat flour (or any other gluten absolutely free flour)
2 tbsp peanut butter
4 tbsp purely natural syrup of preference
2 tbsp coconut sugar
25g coconut oil or vegan butter
pinch of salt

Preheat the oven to 160°C.
In a foods processor, get started by pulsing the oats till they resemble a flour regularity. Then incorporate the peanuts and pulse all over again right up until they resemble a coarse flour texture. At last, add the peanut butter, syrup of preference, coconut sugar and coconut oil or butter and pulse once again for 30-60 seconds, until finally the combination becomes sleek and commences to adhere collectively a little.
Transfer to a compact-medium baking tray (a loaf tin is effective nicely), and use the back of a spatula or spoon to push the mixture down right until compact.
Bake for 15-20mins, until finally golden brown, then eliminate from the oven and let to amazing.

80g pure syrup of choice 
or 150g medjool dates*
150g crunchy peanut butter
20g coconut oil, melted
1 tbsp coconut sugar
pinch of salt

Fill a medium saucepan with a handful of inches of water and sit a heatproof bowl resting on the leading, a little touching the h2o, to make a bain-marie. Warmth more than a medium to substantial warmth for 3-5 minutes, right until easy. Then pour about the biscuit foundation layer and area in the fridge whilst you put together the chocolate.

* if working with dates, location all the components in a food processor with 5tbsp of water or milk to support blend efficiently

30g cacao powder
20g coconut oil
25g pure syrup
2 tbsp plant-based milk
1 tbsp sleek peanut butter (optional)

Make a different bain-marie. Include your syrup and whisk in the coconut oil and cocoa powder. Eliminate from the warmth then slowly whisk in the milk, adopted by the peanut butter, if using. Pour about the caramel layer and place in the fridge to established yet again. 
As soon as the leading layer has established somewhat, slice and love.


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