This slice is low GI due to ingredients like coconut syrup, mesquite, pecans and cashews. This means you get a sustained release of energy as opposed to high GI foods (such as refined sugar) causing spikes and crashes in energy levels.
Cashews and pecans are a great source of fibre and protein. The high fibre and protein content provides you with a sense of feeling full. Teamed with low Gi ingredients, you won’t feel the need to devour the entire tray, nor will you feel sick after consuming this delicious caramel slice.
Dark Chocolate Layer
3 tbsp cacao powder
1 tbsp cacao butter
½ cup coconut oil
¼ cup of coconut sugar or any sweetener your choice such as organic raw sugar ( you can add more if you like your chocolate layer to be sweet)
- Line a square baking dish with baking paper and set aside.
- In your blender, combine base ingredients and blend until a sticky mixture is formed. You may need to add 1 tbsp of water but be sure not to add too much.
- Press base mixture into square baking dish firmly, and place in freezer to set.
- Clean your blender.
- Melt the coconut oil over a low heat.
- Combine coconut oil and remaining caramel filling ingredients in your blender, and on a slow-medium speed combine until smooth. This won’t take very long.
- Pour over base evenly, and place back in the freezer for 1 hour or until the caramel is set
- In a saucepan over a low heat combine chocolate ingredients until melted or melt in a bowl over boiling water (safer)
- Pour over caramel filling and place back into freezer.
- Should take about 2 hours to set depending on how firm you want your slice.
Cut it with a sharp knife into desired squares. You can put your knife in a hot water which will cut the slice easier. Or leave the slice outside the fridge / freezer to soften. If the caramel slice is too firm, it may result in breaking the chocolate layer while cutting.