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Recipes | 28 by Sam Wood
founder, IQS
 

Caramel Nut Slice

By Lilian Dikmans

I Quit Sugar - Caramel Nut Slice by Lillian Dikmans
  • 6 servings
  • Prep - 25 mins
  • Total - 25 mins
I Quit Sugar - Caramel Nut Slice by Lillian Dikmans

This tasty dessert recipe is filled with┬áthree different types of coconut and raw cacao - yummo!  

Servings: 6
Preparation: 25 mins

Ingredients

For the base

  • 100 g coconut butter, melted.
  • 1 tablespoon coconut oil, melted.
  • 2 tablespoons raw cacao powder.
  • 2 teaspoons rice malt syrup.
  • 1/4 cup unsweetened desiccated coconut.

For the caramel nut topping

  • 3 teaspoons tahini.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons coconut oil, melted.
  • 1/4 cup brazil nuts or macadamia nuts, roughly chopped.

Directions

1. Line a 8 x 12 cm container with baking paper.

2. To make the base, mix all of the base ingredients together in a bowl until well combined. (You can melt the coconut butter and coconut oil in the microwave or in a bowl sitting in an inch or so of hot water in your sink, which takes longer). Pour the mixture into the prepared container and place in the freezer to set.

3. To make the caramel nut topping, mix the tahini, rice malt syrup and coconut oil together in a small bowl until combined. Once the base is set, remove it from the freezer and spread the caramel mixture over the top with the back of a spoon. Sprinkle over the chopped nuts and press them lightly into the caramel topping with your fingers. Return the slice to the freezer for the topping to set.

4. Once the slice has set, cut into squares. Store in the fridge or freezer.


This tasty dessert recipe is filled with three different types of coconut and raw cacao - yummo!

Ingredients

For the base

  • 100 g coconut butter, melted.
  • 1 tablespoon coconut oil, melted.
  • 2 tablespoons raw cacao powder.
  • 2 teaspoons rice malt syrup.
  • 1/4 cup unsweetened desiccated coconut.

For the caramel nut topping

  • 3 teaspoons tahini.
  • 2 teaspoons rice malt syrup.
  • 2 teaspoons coconut oil, melted.
  • 1/4 cup brazil nuts or macadamia nuts, roughly chopped.

Directions

1. Line a 8 x 12 cm container with baking paper.

2. To make the base, mix all of the base ingredients together in a bowl until well combined. (You can melt the coconut butter and coconut oil in the microwave or in a bowl sitting in an inch or so of hot water in your sink, which takes longer). Pour the mixture into the prepared container and place in the freezer to set.

3. To make the caramel nut topping, mix the tahini, rice malt syrup and coconut oil together in a small bowl until combined. Once the base is set, remove it from the freezer and spread the caramel mixture over the top with the back of a spoon. Sprinkle over the chopped nuts and press them lightly into the caramel topping with your fingers. Return the slice to the freezer for the topping to set.

4. Once the slice has set, cut into squares. Store in the fridge or freezer.