Chocolate Caramel Slice

After bragging about how much I have been enjoying eating my home-made chocolate caramel slice this week, and considering that it's Easter weekend, I thought it was about time I share this recipe.

Until recently I have always believed that there is only two types of chocolate caramel slice in this world, the soft icing icing type that tastes far too much like icing sugar, and the type that has a hard chocolate topping which causes all the caramel to come oozing out the sides when you bite into it. Is it so bad to want sweet decadent flavours as well as perfect texture? Or am I just being picky? Well, in the world of Matt and Fee we say texture is just as important as flavour. So here we have it, the perfectly sweet and perfectly textured chocolate caramel slice.

What you will need:
Base:
1/2 cup coconut flour
1/2 gluten free flour (you could use regular flour if you want. However, for this particular base I think the combination of these flours adds great taste and texture)
1/2 cup shredded coconut
1/3 cup sugar (I use organic unrefined sugar, it adds a wonderful depth of flavour and unique quality)
125g melted butter

Filling
70g butter
1 can condensed milk
3Tblsp golden syrup

Topping
1 block dark whittakers chocolate
3Tblsp coconut oil

Here's how:
Grease your slice tin with butter by using baking paper, don't be shy with the butter! To make the base, mix all the ingredients together well, then press into baking tin and bake for 15 minutes or until golden brown. Then remove from the oven and let it cool.

To make the caramel filling, melt the butter, condensed milk and golden syrup in a pot and stir it over medium heat for at least 10 minutes. I usually stir it for about 15 minutes. This allows it to get that rich caramel flavour and nice firm, yet sticky texture, Then pour the mixture on the base and bake for another 12 minutes.

To make the chocolate topping, let a pot of hot water simmer slightly and place a heat proof bowl over the water (make sure it doesn't touch the water!). Break in the block of chocolate and add the coconut oil. Stir until completely melted. I love this bit, the glossy chocolate is so satisfying. Pour over the cooked base and filling and then place it in the fridge until completely sold. This will take a few hours.

And you're done. This recipe is so simple, I have already made it twice this week! Use a warmed knife to slice it into small squares. Try not to eat it all in one go. Although, I would be lying if I said we didn't eat ours quickly. With the help of some guests, of course.

Enjoy!

-Sophea

Sun Moochers and Smoothie Gangs

Smooth over baby.

Dunedin you have not disappointed me thus far. After coming back across the ditch and leaving the sticky weather behind my hopes of seeing the sun were low. I was nearly going to dust off the old woollies and welcome my winter boots back into the world. However, the sun has stayed with me, and along with it my holiday attitude. I thought I left my laziness and free-will appetite behind, I had even vowed to start a no-carb, smoothie diet. Don't get me wrong, I did great, for a few days, and then the weekend came around. That beautifully unexpected sun was glistening through the bedroom window by 7am, by 7.45 I was off to the market, and by 8.30 I was home with my boysenberries, veggies, and eating my fresh chocolate and almond croissant on the deck. Diet? What diet? The sun made me do it I say! The holiday attitude needs to go!

The sun is glorious down here in Dunedin, and unexpected. Don't get me wrong, I am absolutely adoring spending time at the salt water pools and gardening in the sun, but along with those things often comes delicious snacks, ice creams, quick meals, and alcohol. The relaxation is great, but too much of this carry on is starting to leave evidence behind!

So it was official, we were to have one last carb loaded, greasy dripping, quick and easy meal. It was to be our last supper before we join the sugar-free, low carb, and smoothie gang. It would be our last moment to excel as lazy, sun moochers. It would be our last time to make a meal that requires 0% effort and 100% carbs... That's an exaggeration, our last supper would have been healthy minus the greasy bacon and 'carby' focaccia, but you understand what I mean. It's time to start putting more thought, more time, more colour and less nasty 'extra's' into our meals.

Our last lazy lunch: fresh focaccia from the market, organic salad toppings, and top of the range bacon fried in top of the range fat, butter. 

Okay so out last 'supper' wasn't that unhealthy but we did kiss goodbye to two of our favourite things, bread and greasy, dripping butter. Our third favourite, sugar, unfortunately never got to say its goodbyes.

Now to the good stuff. The health fix, the diet, the healthy lifestyle, the detox, the cleanse, whatever you want to call it. It's not going to cost us hundreds, it's not going to starve us, and it's not a dangerously drastic change. Firstly we are doing one week of smoothies for breakfast and lunch, no sugar, and minimal carbs! But don't worry, for dinner we will be eating full meals. 

The trick is to spend time cooking, don't make rushed meals, and don't snack. Plan your meals ahead and fill up the veggie draw. I truly believe that a healthy meal is one that is organic, made from scratch, and is colourful. If you are going to add a packet of flavouring, take a minute to read the ingredients. If you can't understand some of the words, it is most likely you shouldn't be putting them into your body. The first week will be difficult but from then on we will slowly add a few treats back into the routine. I'm not the cold-turkey kind of girl. For the mean time the chocolates and chips are hidden, the fruit is on display, and the blender has been warmed up. Lets hope my greedy sweet tooth doesn't take over anytime soon. 

Here is my most favourite smoothie so far, Banana-Berry Breakfast Blend:

Serves 2:

2 bananas 

3/4 cup berries 

2 Tblsp protein powder

1/2 cup oats

2 cups milk 

Blend the banana, oats, protein powder and milk together until smooth. Finally, add the berries of choice and pulse for a few seconds until just blended. Voila! Breakfast is served. 

I know I'm only sharing one simple recipe today but more smoothies, healthy dinner recipes, and snack ideas will be coming soon. And quite frankly, I am addicted to this breakfast smoothie and haven't ventured any further. As soon as I get sick of it I will let you know. 

What is next on the menu next you may ask? Keep your eyes open for my lunch smoothie and home-made stir fry with easy satay sauce. 

Until next time,

-Sophea