Teff Salted Caramel Slice

The Gut Project

Teff Salted Caramel Slice

Ingredients

For the base:

  • ½ cup Teff flour (Brown or Ivory)

  • ½ cup almond flour

  • ¼ cup desiccated coconut

  • 2 tbsp melted coconut oil

  • 5 pitted dates, chopped

  • Pink Himalayan salt


For the caramel

  • 1 cup pitted dates, chopped

  • 2 heaped tbsp almond butter

  • 5 heaped tbsp coconut oil

  • Pink Himalayan salt

  • 100mL almond milk

For the chocolate:

  • 1 tbsp cacao powder

  • ¼ cup melted coconut oil

  • Sweetener of choice (optional)

Method

  1. Spray a square baking tray with oil and line with baking paper.

  2. Add base ingredients into a food processor and mix until it is well blended. Pour into baking tray and flatten really well so it’s compact and add to freezer.

  3. Mix all caramel ingredients in food processor, except almond milk, which can be added gradually while processing. Mix until a smooth caramel forms. Pour onto base, flatten and add to freezer for minimum 10 mins.

  4. Combine chocolate topping ingredients and allow to thicken in the fridge before pouring on top of caramel. Freeze for 1 hour before cutting portions.

  5. Store in freezer and thaw out when you are ready to enjoy a piece!

We’d love you to leave a comment below! Let us know your thoughts..!

If you’d like to be featured as our next Teff Inspired Recipe, feel welcome to email us at getintouch@outbackharvest.com.au


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