‘Pastry arts’ was the last course in my culinary school, which for me was the most awaited one as well. One of those days we ﬁnally approached the topic of caramel. I took my notebook and pen and excitedly prepared to scribble down the recipe. ‘Butter, 33% cream and sugar’. I looked over the mostly blank sheet and, disappointed, stared at the chef – ‘Is that it?’. ‘Add a pinch of salt if you are making a salty caramel’. That’s how the magic was dispelled in my eyes, and today I can’t help doing the same to you.
I made an attempt of turning this dessert into a healthy treat by using only those ingredients that are considered wholesome. The base is just a rolled sheet of rawnola, nothing to question there. But looking deeper into the caramel, you see that even after substituting butter for coconut oil, white sugar for the brown one, and cream for coconut cream, caramel is still caramel. Surely it’s way healthier than the one from pastry course, but I only make it for special occasions. But don’t be sad, for every other occasion, there are Medjool dates!
Moderate heat-proof bowl
Silicone mat/Parchment paper
Broad frying pan
Silicone spatula Freezer space
1 can (400 ml) coconut milk
(for a ﬁrmer and thicker caramel use 2 cans worth of coconut cream, only the hard part that separates after chilling)
100 gr coconut sugar
1/3 tsp salt
60 ml coconut oil
80 gr rolled oats
180 gr dates (piLed)
20 gr shredded coconut
2 tsp cinnamon powder
30 gr coconut oil
30 ml plant milk
Pinch of salt
- In a broad frying pan bring all caramel ingredients to a boil, turn down the heat to medium and evaporate, stirring occasionally, for 20 min.
- Take caramel oﬀ the heat, carefully transfer into a bowl.
- Let caramel to cool at room temperature and then freeze for 2-3 hours.
- Put all the base ingredients except for milk into the food processor.
- Run it until ﬁne crumbs appear. Add plant milk and process again until a uniform dough is formed.
- Transfer the dough onto a parchment sheet/silicone mat and spread it into a 20*20 cm square.
- Cover the top side evenly with hemp seeds.
- After the caramel has set, remove it and the base from the freezer. Spread the ﬁlling over the base, cut into 16 even squares.
- Then sandwich them in twos, caramel side facing the centre.
- Keep in the fridge for up to a week, or in the freezer for up to a month. But I don’t think that 8 pieces are gonna last for that long!