Ginger Miso Caramel Slice
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By Carla Oates
Miso makes everything more delicious… but when combined with creamy almond and coconut butter, it’s even more decadent!
While traditional caramel slices are loaded with refined sugars that spike your blood sugars, our version utilises the body-balancing benefits of our BODY Inner Beauty Support to help keep your glucose level stable and nourish your belly. The addition of cinnamon and ginger provide a lovely touch of warmth, complementing the rich vanilla perfectly.
Ingredients
- For the ginger miso caramel:
- 12 dates, pitted
- ⅓ cup (80mL) canned coconut cream (no added guar gum)
- ¼ cup (60g) Shiro (white) miso
- 2 tablespoons almond butter
- 1 ½ tablespoons coconut butter, melted
- 1 ½ tablespoons ground ginger
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- For the base:
- 4 scoops Vanilla BODY Inner Beauty Support
- ¼ cup (25g) almond meal
- ¼ cup (20 g) desiccated coconut
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- ⅓ cup (80mL) canned coconut cream (no added guar gum)
- 2 tablespoons melted coconut oil
- For the chocolate topping:
- 2 tablespoons coconut oil
- 1 tablespoon pure maple syrup
- ⅓ cup (30g) raw cacao powder
Method
- Lightly grease a 24cm x 15cm slice tin and line with baking paper.
- To begin preparing the ginger miso caramel, place the dates in a small heatproof bowl and pour enough just-boiled water over the top to cover. Set aside for 15 minutes, or until softened. Drain.
- Meanwhile, to prepare the base, place the vanilla BODY powder, almond meal, coconut, ginger, cinnamon and salt in a medium bowl and stir to combine. Add the coconut cream and coconut oil and stir to combine. Spread into the prepared tin and using your fingers or the back of a spoon, press and smooth out, to make an even layer. Freeze for 5 minutes or refrigerate for 15 minutes, until firm.
- To finish preparing the ginger miso caramel, place the dates and remaining ingredients in a blender or small food processor. Blend, scraping down the sides occasionally, until smooth and creamy. Spread caramel over the set base, to make an even layer. Freeze for 5 minutes or refrigerate for 15 minutes, until firmed up slightly.
- To prepare the chocolate topping, warm the coconut oil and maple in a small saucepan, over low heat, for 2 minutes, or until the oil melts. Add the cacao and stir until smooth. Pour over the caramel, tilting the tray to cover in an even layer. Use a spatula to spread, if necessary. Refrigerate for 1 hour, or until firmly set.
- Once set, use a hot knife to cut the slice into 24 squares. The Ginger Miso Caramel Slice can be served straight from the fridge or freezer, however it is best when left at room temperature for 5 minutes, to soften slightly before serving.
- Store in an airtight container in the refrigerator for up to 1 week or freezer for up to 1 month.
