miso caramel slice
I have never baked before with miso, but I use it lots when I am making salmon and asian dishes. It worked out so well – bringing that salty flavour to the sweet dish. I adapted a recipe I found online which was packed with dates so I tried to halve the amount of sugar in the recipe and make my own with more of an interesting base. ( hello buckinis)
miso caramel slice
Ingredients
Base
6 dates
3/4 cup roasted almonds
1/4 cup shredded coconut
1/4 cup buckinis
pinch rock salt
pinch vanilla
1 tbsp coconut oil
1 tsp maca powder or vanilla protein ( both optional but add yummy flavour! )
Middle
1-2 tbsp coconut oil or coconut cream
2 tbsp maple syrup
2 tbsp tahini
2 tbsp miso
sprinkle rock salt
Top
1/2 cup cacao powder
1/2 cup melted coconut oil
pinch sea salt
Method
To make the base, combine all wet ingredients in a blender
Add all dry ingredients besides buckinis until well combined
Stir through buckinis ( do not blend, you want them to keep a good texture)
It should be a doughy consistency ( thick enough for a base). Press firmly into a lined baking tin and place in freezer
For the middle , combine all ingredients together and either in a blender mix, or in a bowl whisk thoroughly until a thick caramel is formed. Start with 1 tbsp of coconut oil or cream and then add as you go if needed. You want it to be thick, not runny. Add more tahini if too runny. I recommend tasting as you go! Lay evenly over the base and place back in freezer while making the chocolate
For the top layer, just combine your cacao powder with the melted coconut oil in a bowl and stir well until combined
Pour over the caramel layer and move around till it is evenly coating the top. Sprinkle with some more rock salt and place flat in the freezer
Allow to set for a few hours and then slice and enjoy. Store in freezer as it melts easily
Tag me in your re creations ! @scoopitup_