This is one of our favourite desserts; it’s a nut bar slice and it is AWESOME!! I make this for BBQ’s, to take on picnics, when we are travelling, for parties and just as a sweet treat, so all the time. The only problem is when it comes out at parties everybody wants some, which would be fine if everyone else brought other paleo desserts. We even have a friend who will not eat honey to save her life but brings over bags of nuts for me to make this for her. And I do, what a great friend I am!
The ingredients are 2 types of nuts, we normally use Macadamias and Cashews but work to your flavours and budget, remember peanuts aren’t Paleo! (for those who are). The next thing is pumpkin seeds or Pepitas (same thing). Last time I made it I ran out so I used sunflower seeds as well so it shows just how versatile this recipe is. The caramel is coconut oil, maple syrup and honey topped off with a dip in 70%+ dark chocolate. Mmm! Yum!
So Let’s get down to Business!
So first things first measure out your nuts I work on 120g of each nut and 120g of seeds.
Depending on how good you are, you can have the caramel cooking while your chopping I’m only half good! I crush the nuts first and then chop the seeds as I watch the caramel.
You need to crush or chop your nuts into chunks, for this I put them in a sturdy zip lock bag and let my son go to town with the meat tenderiser or a hammer. You could use rolling pin or anything else you may have available and it also depends on the nut you choose, you don’t want to turn them to dust but you don’t want them too big either.
Next pour your seeds on a chopping board and give them a rough chop, I normally do this in 4 or 5 batches they can get a little unruly if there are too many on the board at once. Once there done you can put all the nuts and seeds together in one bowl but they get mixed together so it doesn’t matter.
(PARENTAL WARNING! – if your making this with the kids be very careful with this step, sugar burns!)
To cook the caramel put a pot over a medium heat and add the coconut oil, then the honey and then the maple syrup it’s important to do it in this order otherwise you won’t have followed the recipe properly!
* A little tip when measuring out honey – wipe the measuring cup or spoon with a little oil before you add the honey and when you pour it out it slips straight out leaving the cup clean as a whistle.
You’ll need to keep an eye on it as it starts to bubble and adjust the heat so you get a good rolling simmer with a bit of a frothy head but not bubbling madly that it’s splashing out of the pot. Give the caramel a good 10 – 12 minutes like this stirring occasionally, but keep your nose switched on if it starts to smell bitter it’s starting to burn and get it off the heat.
How do you know your Caramel is Done? Google It!
There are heaps of ways to test for “doneness” and the more you do it the better you get at knowing. Some of the common ways are dropping some into a glass of cold water or letting it sit on the back of a spoon and cool a bit ( I use this method – that way you don’t have to drink the water to eat to the caramel!) it also depends if you want crunchy or chewy caramel obviously crunchy is cooked longer.
Once your caramel is at your desired level take it off the heat and pour in the nuts and seeds and give it a good mix. Make sure everything gets a good covering so it will all stick together then pour it into a lined tray and spread it out. I use an 8 x 8 cake tin and a double batch fits nice in a slice tin. Put another sheet of baking paper on top and using something like another tin firmly squash it down so everything is compact and flat then chuck it in the fridge to cool and set.
It’s Like Watching Paint Dry!
Once it’s set take it out of the tin and with a sharp knife cut it into 1-1/4” or 30mm squares it will not always cut evenly and chunks may break away so just work with it. Next get a double boiler going to melt the chocolate or melt it in the microwave (15 – 20 seconds at a time). Once the chocolate is melted dip half of each square. As a variation you could dip the whole base or even just drizzle over the top the main thing is that there is chocolate on there. Put them on a tray and back in the fridge for the chocolate to set.
Depending on your environment you can store them in an air tight container in or out of the fridge for as long you think they will last which if you’re like me is only a couple of days if your lucky !!
Thanks for Readin’
Nut Bar Slice
120g Macadamia Nuts
120g Cashew Nuts
2 Tablespoons Coconut Oil
1/4 Cup Honey
1/4 Cup Maple Syrup
200g Dark Chocolate
Crush or chop the seeds and nuts into small chunks.
Over a medium heat combine the coconut oil, honey and maple syrup and bring to the rolling simmer.
Allow it to simmer for 10 – 12 minutes or until it reaches your desired level of caramelisation.
Take the caramel off the heat and add the nuts and seeds and mix until well combined.
Pour out into a lined tray and using another sheet of baking paper and a hard flat surface(another cake tin) press the mixture into the tray leaving it flat and compacted.
Place into the refrigerator to set.
Once set remove from the tin and cut into approximately 3cm squares.
Over a double boiler or in the microwave melt the chocolate.
Decorate the squares by dipping into the chocolate or drizzling over the top.
Refrigerate to set and store in an air tight container.