Slice that really satisfies

WHILE I may bag fad diets on occasion, when I’m trawling through recipes I don’t discriminate – if something catches my eye I’ll give it a whirl but I do like to put my own stamp on it.

In this case, many elements of the below recipe originally came from raw recipes but I chose to tweak both ingredients and cooking style as I felt it enhanced the flavour.

Sorry paleo preachers and raw food followers, I’m probably your worst nightmare taking your recipes, mixing them up and making them all ‘conventional’ but feel free to take my recipes and manipulate as you see fit.

That’s the beauty of baking, you can be as creative as you like or a stickler for the rules if you prefer.

This recipe tastes like a certain popular chocolate bar and like that chocolate bar, this slice really satisfies.

It’s a healthy take on caramel slice I guess, with a peanut kick.

It has no granulated sugar, meaning you can eat as much as you like! Okay perhaps not, but if you are trying to be healthier, I would suggest making sure you buy pure maple syrup (not maple flavoured syrup) a natural peanut butter (I use the Mayver’s brand) and a good brand of dark chocolate.

If it’s too difficult to track those down and you’re not too fussed, substitute the maple syrup for golden syrup and whichever peanut butter you can get, but the tahini in the caramel is quite a unique flavour and it shouldn’t be too hard to find.

Do give this one a try though, in whatever way you like, it’s sure to satisfy some hungry bellies and they’ll never know it’s better for them.

  

Satisfying Peanut Slice

Ingredients

BASE

2 cups almond meal

2 tablespoons oil (I used sunflower)

3 tablespoons maple syrup

2 tablespoons peanut butter

1 teaspoon vanilla

Pinch of salt

CENTRE

¼ cup peanut butter

¼ cup tahini

¼ cup butter

½ cup maple or golden syrup

TOP

150-200g dark chocolate

Method

Pre-heat oven to 180C and line a square slice tin with baking paper.

For the base, mix all ingredients together and squish into the tin, smoothing with the bottom of a spoon.

Bake for 15 minutes or until golden.

Allow to cool.

For the caramel, place all ingredients in a saucepan until melted and mixed well. Pour on top of base and refrigerate until set.

Melt chocolate and pour over caramel, refrigerate until set.

Carve and EAT!