Salted Caramel with Nut Praline Slice (Gluten Free, Paleo, Clean eating, Raw) + Work mates

Salted caramel Praline sliceIn the kitchen of where I work has a poster near the doorway. It states what the team values. 

“someone who can bake”

I love it when the team has got its priorities right. IMG_2647 (640x427)

When it became my turn to provide morning tea though, my mind races. What can I bring that could potentially be a crowd pleaser, something perhaps a little different but also refined sugar free? IMG_2649 (640x427)

I was anxious. This is a team that is used to having gorgeous home made cakes made with traditional flour and sugar. Each time, I felt tongue tied when I explain why I’m not a fan of gluten, sugar or anything refined. I was conscious it could make me stick out like a sore thumb but still wanting to stand my ground of our food philosophy.

This slice was inspired by the Merrymaker sisters’ snickers cake. My biggest take away from their recipe was the gorgeous nut praline. Starting from there, I created my layers and made it to suit my taste. 

It was gone by the end of the day and that was all the confirmation I needed. 

If you are looking for a cool christmas treat to bring or make, this would be a lovely one to try!IMG_2652 (640x427)

Salted Caramel with Nut Praline Slice
Yields 30
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  1. To soak
  2. 1 cup of cashews for at least 30 minutes
  3. Toast
  4. 1 cup of mixed nuts (I used macadamias, and almonds)
  5. 1 tbsp coconut sugar
  6. Base
  7. 1/2 cup of the soaked cashews
  8. 1/2 cup almonds
  9. 2 pitted soaked medjool dates
  10. 1/2 cup desiccated coconut
  11. 2 tbsp coconut oil
  12. 2 tbsp water
  13. vanilla
  14. cinnamon
  15. 1st Layer Caramel
  16. 1/2 cup of soaked cashews
  17. 270ml coconut milk
  18. 2 tbsp hulled tahini
  19. 3 medjool pitted dates soaked
  20. 2 tbsp coconut oil
  21. 1 tsp vanilla paste
  22. sea salt
  23. 2nd layer
  24. 3 tbsp cacao powder
  25. Raw chocolate
  26. 2 tbsp cacao butter
  27. 1/4 cup coconut oil
  28. 1/4 cacao powder
  29. vanilla
  30. sea salt
  1. To make the praline- toast nuts and coconut sugar in preheated 180C for around 5-10 minutes. Cool.
  2. Process it in a food processor till it becomes crumbly. Set aside.
  3. Base- Whiz all ingredients till it comes together. Scrap down and whiz if needed. Press onto lined brownie tray. Freeze.
  4. 1st layer caramel- Whiz for 5 minutes till it becomes creamy. Taste and adjust sweetness. I spoon half of it onto base. Return to freezer.Sprinkle 2 tbsp praline over it.
  5. 2nd layer- Whiz cacao. Spoon remaining mixture onto 1st layer. Freeze.
  6. Raw chocolate- everything in the food processor.
  7. To bring it together. Drizzle chocolate, then sprinkle praline, repeat till everything finishes. Freeze for an hour, Slice with a warm knife.
  8. Keeps in the freezer for weeks or fridge for 4 days or so.
Adapted from Merry Maker Sisters
Words That Nourish

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