Raw Pistachio Salted Caramel Slice
6 June 2017 | 1 comment
Every now and then you need something totally over-the-top decadent, don’t you think? The long weekend was the perfect excuse for this rich Raw Pistachio Salted Caramel Slice. The addition of peanuts lends a bit of a Snickers feel.
The long weekend saw me asking myself this: in what ways am I nourishing myself outside the realm of nutritious food? I find it important to check in on myself in this way every so often as I tend to forget to stop and smell the roses. Can anyone relate? And so, the weekend unfolded in the most pleasant way possible: a lazy sleep in, breakfast AND a massage with my love (so grateful), a scenic drive around the city grooving in the car to soulful music with no particular destination, a clean house, the purchase of a new vanilla candle to light in the mornings while I have my cup of tea (bliss!), and the clearing out of the garage (phew!) – sorting old clothes and shoes in a pile, ready to be taken to the charity shop. The slowness and the de-cluttering has been so fabulous! It almost feels like a bit of a re-set.
Now, being in the kitchen is also a form of relaxation for me as I love the alchemy involved in pulling new flavours together. So, today’s recipe is a totally indulgent sweet slice that seemed the only logical thing to make over a long weekend.Raw Pistachio Salted Caramel Slice - find it here! Click To Tweet
I ended up making a nougat-like base using almond meal, vanilla extract and a little organic rice malt syrup to bind. My answer to the caramel was a lush mixture of sweet Medjool dates with lemon, sea salt, and the key ingredient – pistachio nuts! A bit of homemade raw chocolate drizzle over the top and they were complete. Mission accomplished.
Reasons to love them:
- They’re a whole foods answer to your conventional chocolate/candy bar – which are typically packed full of refined flours and sugar, additives, preservatives and other commercial nasties
- They’re a great source of heart-healthy monounsaturated fats
- They’re a good source of vitamin B6 from the pistachio nuts (B6 is a nutrient required for the synthesis of neurotransmitters such as serotonin, dopamine and GABA, which help regulate stress and anxiety)
- They provide potent antioxidants from the raw cacao powder (if using a raw chocolate as your drizzle)
- The dates provide fibre and some minerals including calcium, magnesium, potassium, iron, zinc, manganese and copper
- They taste amazing!
Full disclosure: these are a tad messy (when is caramel ever not messy though?), and very rich. I found that a very small serving was enough to satisfy.
That’s all friends, I hope you enjoy the recipe!
Raw Pistachio Salted Caramel Slice
To fill an 8inch square baking tin.
Yields 16-32 slices depending on how small you cut them (they are quite rich - I tend to cut into 32).
- 3 cups almond meal
- ¼ cup organic rice malt syrup
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- Few good pinches of coarse sea salt
- 2 cups pistachios shelled
- ¼ cup 100% pure maple syrup
- 1 tablespoon coconut oil melted
- 2 teaspoons lemon juice
- ½ teaspoon coarse sea salt
- 12 Medjool dates pitted (approx. 180g) – soaked in hot water for 5 mins to soften
- 1 cup peanuts
- Extra sea salt
- Batch of homemade raw chocolate to drizzle or melt down a dark, store bought choc
Line an 8inch square cake tin with baking paper.
To make the base, pulse all ingredients in a food processor till combined. Press into the cake tin and smooth out the surface. Place in freezer.
To make the caramel, blend the pistachios till they become a fine flour or even a butter, then transfer to a food processor. Add all other ingredients including the soaked and drained dates, and pulse till combined.
The resulting caramel will be VERY thick. Fantastic. Spread roughly over the base, then place a layer of plastic wrap/baking paper over the top and use your palm to even out the surface. Once done, scatter the peanuts over the top and press into the caramel. Add a few sprinkles of sea salt, then set in the freezer.
Once caramel slice has set, remove and cut into small bars. Use a teaspoon to drizzle homemade raw chocolate (or store bought) over the top and serve. Keep in fridge.