Salted caramel is a flavour that grew into a taste sensation in 2008 and could be found on almost every restaurant dessert menu across the country. There is something so tantalising about the flavour combination of sweet and salty, which is a testament to why salted caramel became so popular.
This slice is a recipe that I worked on and tweaked for a few months to get the perfect salted caramel flavour that is free of any refined sugar, gluten or dairy. The salted caramel, which is given its creamy texture thanks to tahini and peanut butter, sits atop a crunchy, chocolatey base and is then topped with chunks of popcorn and rich dark chocolate.
This slice is very rich and a little goes a long way. Cut it into small squares and enjoy one or two with a cup of tea.
Heat oil slowly in a medium-size pot. Test for correct temperature by dropping in a couple of popcorn kernels. If they spin slowly then the oil is hot enough.
Add the popcorn kernels. Cover. Shake pot regularly until popping stops. Empty popcorn into a bowl and set aside.
Line a slice tray with baking paper.
Place all base ingredients in the Thermomix bowl, mix for 40 seconds/speed 8.
Remove from the bowl and press into the baking tray with your hands.
Sprinkle popcorn on top of the base. Set aside.
For the filling, place coconut oil in the Thermomix bowl and heat for 1 minute/80 degrees/speed 2.
Add the rest of the filling ingredients and mix for 10 seconds/speed 5.
Pour over the base and popcorn and place into the freezer until set. Approximately 30 minutes.
To make the topping add the chocolate to the Thermomix bowl and chop for 10 seconds/speed 10.
Scrape sides and add the coconut oil. Heat for 2 minutes/80 degrees/speed 1.
Pour over the filling and return to the freezer until set. Approximately 1 hour.
Remove from freezer and slice into small squares with a hot knife.
AND … These are best stored in the fridge as they melt quickly.