Love a chocolate treat but can’t eat gluten…
This weekend I had a hankering to bake something with caramel in it. And after the success and interest with the Energy Balls I thought I’d checkout what the latest “Ella Woodward” recipe book (Deliciously Ella Every Day) had to offer. If like me you want to avoid gluten, refined sugar and dairy then you can’t go wrong with the Deliciously Ella. I adore her recipes and the story of the journey to regaining her health through diet, whilst suffering from a serious illness is inspirational. I certainly know the difference changing my diet has made to my skin is incredible, my rosacea rarely shows up these days! And my hot flushes are vastly reduced, which I put down to removing sugar.
Right, with my hankering to bake and Ella’s book in hand I chose to step it up a gear and try my hand at a more complex recipe (still super easy!)….
Deliciously Ella Chocolate Caramel Slices:
Ella points out in the book that this is one of her more pricier recipes. It’s nut heavy and Medjool dates are more expensive than standard dates (don’t be tempted to use a different date – medjool are far stickier, almost caramel flavoured). But if you can’t eat gluten then still a great deal cheaper and healthier than buying specialist shop bought versions. I promise you it’s so worth the investment, they’re a delicious, super healthy version of millionaire shortbread.
I do include dairy in mine as struggled to find cocoa butter locally, but not too concerned as I can tolerate a degree of good fat like butter. Also, I’m mindful that there’s maple syrup included that’s a sugar but as long as you don’t eat lots in a row it’s still a super healthy alternative.
Ingredients & Method:
For the base:
- 150g Almonds
- 125g Pecans
- 400g Medjool Date (pitted)
- 2 Tablespoons Almond Butter
Start by making the base: Simply put the almonds and pecans in a food processor and blend for about 1 minute, until a grainy flour forms. Add the pitted dates and almond butter and blend again until the mix becomes nice and sticky. Transfer the mix to a baking tin lined with parchment paper (around 31 x 21 x 6cm – mine was a little smaller so taller than Ella’s). Pushing the mix down firmly with a spatula. Place the tray in the freezer for 20min.
For the caramel layer:
- 400g Medjool Dates (pitted)
- 6 Heaped Tablespoons Almond Butter
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Coconut Oil
Caramel layer method:
Next made the caramel layer: Simply put all the ingredients into the food processor with 120ml of water and blend until smooth and creamy. Then pour onto the base that’s been in the freezer and put back into the freezer for 30-40mins, so it becomes firm enough to pour on the chocolate layer.
For the chocolate layer:
- 100g Cacao Butter (I couldn’t find this locally so used butter)
- 1 Tablespoon Almond Butter
- 150g Medjool Dates (pitted)
- 2 tablespoons Raw Cocoa Powder
- 2-4 Tablespoons Maple Syrup (dependent on how sweet you like it)
Chocolate layer method:
Finally make the chocolate layer: Place the cocoa butter in a saucepan and melt on low heat with the almond butter. Once they’ve melted, pout into the food processor with remaining ingredients and blend until smooth.
After the caramel has become solid, spread the chocolate layer on top then place the tray back in the freezer and freeze for about 2hrs. Take them out once solid and let warm up at room temperature for 15-20mins, then cut into slices to serve.
As it’s only Teear and myself, I stored a few in the fridge in an airtight container and put the remainder back in the freezer
If you want to find out more about Ella Woodward, like to discover more recipes or read her story you can visit her website: Here
Please let us know your thoughts and share photos if you give it go.