Written by Jodi Kay | Photos by Jodi Kay | Happy Hearted Kitchen
Our family traditions were always the strongest around the holidays. Some of my favorite family memories growing up always bring me back to this time of year. Being away from home I now find myself flipping through the pages of our family cookbook, making far too many cinnamon buns for just the two of us and trying to create a sense of home while at the same time starting new traditions of our own. Of all the Christmas treats to choose from, my mom's caramel squares have to be my favorites. The buttery shortbread crust, that creamy caramel layer and a smooth chocolate coating, it's no wonder they are sometimes referred to as millionaire's shortbread!
I am not the talented baker like my mom. I do like to bake bread and some cookies here and there, but most of the time I gravitate towards raw treats to satisfy my sweet tooth with a healthy snack. I love using Abeego wraps to line my pan or dish while the treats set in the fridge, it helps save paper and is a natural product I feel good about using. Here I’ve attempted to recreate the same flavors of m beloved caramel slices, while using ingredients that nourish and keeping baking to a minimum. These are a delicious and decadent treat that come together in no time. The holidays can be busy, making these easy raw treats will allow for more time creating memories and traditions with the ones you love - here’s to true nourishment this holiday season.
Wishing you all the happiest holidays. May you be merry, may your spirits be bright and may food be inspired. x
Salted Almond Caramel Slice
• 1 cup almonds (or almond meal)
• 3/4 shredded unseetened coconut (or coconut flour)
• 1/4 cup melted coconut oil
• 2 tablespoon maple syrup
• Pinch sea salt
Almond Caramel Filling
• 1 + 1/4 cup dates, pitted and roughly chopped
• 1/4 cup almond butter
• 2 tablespoon maple syrup
• 1 teaspoon vanilla
• 1 tablespoon coconut oil
• 1/4 teaspoon sea salt
• 2-3 tablespoon unsweetened almond milk
• 1 + 1/4 cup chopped dark chocolate
• 1 tablespoon unsweetened almond milk
• Flaky sea salt for sprinkling
What to do
Line a square tin or loaf pan with parchment paper or reusable beeswax wrap. I love the medium Abeego beeswax wraps for this.
Make the base: Add almond and coconut to a food processor and blend until finely ground. (If you are using almond flour and coconut flour you can skip this step.) Add coconut oil, maple syrup and salt and pulse to mix in. The mixture will be quite wet. Press mixture into your line pan and smooth out the top.
Make the caramel: Add dates, almond butter, maple syrup, vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending on the
power of your machine. Add almond as needed to create and smooth and shiny texture. Spread the caramel out over the shortbread base.
Chocolate: Melt chocolate and almond milk together using a double boiler. Poor melted chocolate over caramel.
Let cool at room temperature for 5-10 minutes, then sprinkle with flaky sea salt and refrigerate for at least 2 hours. Serve chilled.
Get to know Jodi
Jodi Kay is the voice, photographer and recipe developer behind the whole foods blog, Happy Hearted Kitchen. She currently lives in Revelstoke, BC with her husband and their dog. She is inspired by the seasons to create nourishing recipes that are simple yet elegant, as food is so much more than just ingredients on plate. She believes that life should be simple; a walk in the woods, a good cookie and a warm cup of tea are the makings of her perfect day.