Desserts
Chocolate Ganache & Salted Caramel Slices
Recipe by Greens of the Stone Age
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These Chocolate Ganache and Salted Caramel Slices are made from raw, super nutritious ingredients and free-from any refined sugars or processed fats making them a healthier alternative to most desserts.
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For the crust
- 100g mixed nuts
- 50g ground almonds
- 1 tbsp coconut flour
- 1 tsp vanilla extract
- 2 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1/2 tsp sea salt
For the ganache
- 120ml warm water
- 50g cashew butter
- 50g coconut sugar
- 100g 90% dark chocolate (melted)
For the caramel
- 75ml warm water
- 100g coconut oil (melted)
- 75g cacao butter (melted)
- 100g coconut sugar
- 50g xylitol
- 30g pitted medjool dates
- 20g maca powder
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp sea salt
Optional topping ideas
- 2 tbsp cacao nibs
- 2 tbsp bee pollen
- 2 tbsp puffed buckwheat/rice
- 1 tsp sea salt flakes
Utensils
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Step 1
Line a 20cm square, loose-based brownie/cake tin and set to one side. You can line with either parchment or cling film.
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Step 2
Place all ingredients into the BOWL in the order listed, then install the blade assembly. Select MIX, then press START/STOP. Twist anti-clockwise continuously while blending until the program is complete.
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Step 3
Carefully remove the blades and transfer the mixture to the cake tin. Press down with your hands into an even layer then level off with an offset spatula if you wish. Place into the freezer whilst you make the ganache.
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Step 4
Place all of the ganache ingredients into the 700ml Single-Serve Cup in the order listed. Secure the blades then place into the unit. Select BLEND. Once the programme has finished remove the tin from the freezer and pour over the ganache. Tap out any air bubbles then freeze for 1 hour.
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Step 5
Wash out the Single-Serve Cup then add all of the caramel ingredients in the order listed. Select BLEND. Once the programme has finished remove the tin from the freezer and pour over the ganache layer. Tap out any air bubbles then freeze for 3 hours until set. You can also sprinkle over any toppings before freezing if you wish.
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Step 6
Remove from the freezer and cut into 16 equal squares using a hot, damp knife, being sure to wipe the knife between cuts.
Notes:
For an extra decadent treat melt 100g-200g of dark chocolate and pour over the top. Set in the freezer for 10 to 20 minutes before slicing.
Store in an airtight container for up to 3 months or in the refrigerator for up to 5 days.
Prep time inclusive of 4 hour setting time.
