Layered Salted Caramel Delights
Have you noticed the increasing obsession with salted caramel recently?
Well I have, and I began to question what all the fuss is about? I hadn’t ever had the sweet treat, but some of my favourite foodie fitties seem to think it is worth drooling over, so I thought I would give it a go. However, I decided to look up the method for home production and try to make it myself.
The result as described by my fabulous friend @SpamellaB was epic!
Possibly even more perfect than I imagined it would turn out myself.
As some of you will know from previous posts, I literally dream up a large portion of my creations. This particular occasion was no exception. The result was a layered dark chocolate, salted caramel, goji berry and crushed pistachio treat.
Literally the healthiest version of a salted caramel treat that I could dream up. Dark chocolate, a little crushed pistachio, vitamin C loaded goji berries, Sukrin gold, coconut oil & vita fibre. No horrible ingredients were going in these little lovelies.
- Pop your unsalted cashews into a blender or crush them up so they are almost a powder.
- In the bottom of the ice cube trays alternate between goji berries and pistachio and put just enough in to cover the bottom of each square.
- Next melt 1 & ½ bars of chocolate in a microwaveable bowl, I found that 1.30mins was just enough. If you overdo it the result is lumpy chocolate that doesn’t move or manipulate into the moulds.
- Spoon equal amounts on top of the berries & pistachios, enough to cover but make sure it’s not too much.
- Place the tray in the freezer to set whilst you make the caramel.
- For the caramel you will need a small saucepan. Into the pan place 1 cup of Sukrin gold and ¼ cup coconut oil. Using a low heat to melt the ingredients slowly, and please ensure you are stirring the mix frequently. As soon as you have a dark liquid beginning to form, turn off the heat. Add 4 tsps of vanilla essence and 5 turns of your pink Himalayan rock salt dispenser. The mixture will froth up.
- Stir with a wooden spoon until it calms and leave to cool. As the mix starts to thicken up add 6 tsps of Musclefood vitafibre, stir well and frequently.
- Have a little taste when it is cool enough. Make sure that the salt and vanilla balance is to your taste.
- Lift out your ice cube tray, and while the caramel cools and thickens further, add another layer of the goji berries and pistachios onto the hardened chocolate. I like to alternate the layers but this is entirely up to you. Again you need just enough to cover the chocolate layer.
- By this point the mix will be thick but still runny enough to spoon into the moulds. Place equal amounts in each mould, but remember that you need to leave some room for the sealant layer of chocolate.
- Place into the fridge not the freezer, you don’t want to cool the caramel too quickly.
- Once it has set, melt your remaining chocolate in the microwave and spoon over the treats equally. Place in either the fridge or freezer depending how eager you are to tuck in.
- Once set press out of the moulds and enjoy. I keep them in the fridge as I like the caramel to stay chewy.
- They make quite a lovely, healthier little gift or just an amazing little treat for yourself.Who could feel guilty about these when there is such healthy ingredients? Vitamin C, good fats, antioxidants, reduced sugar and kcals, each treat is enough to crush that sweet tooth craving without feeling too terrible.
If you give them a go I would love to see the pictures. I will be testing out other berry and nut combinations, but if you have any brilliant concoctions just let me know.