THE BEST BAKES IN A WHILE
Okay so these babies are for all the dietary requirements under the sun (apart from nuts sorry!). But dairy free and gluten free, and you’d never be able to tell. Say hello to these White Chocolate Hazelnut Caramel Slices…..
I was kindly gifted some different flours from Indigo Herbs, and thought there was no better way to use up some of the hazelnut flour. This is hazelnut heaven. A gorgeous hazelnut biscuit base, followed by a smooth nutty caramel (using some of my leftover hazelnut butter from Lucy and Lentils page!) and then topped with some beautiful sweet white chocolate. My mouth is salivating whilst I type this.
They might look a little tricky to make, but I can assure you you’ll have no problems whatsoever. These beauties are what you need to wowing your loved ones with, so get them on your baking list and get cracking!
Makes 9 bars
takes approx. 60 minutes
For the crust
250g hazelnut flour
6 tablespoons maple syrup
110ml coconut oil (melted and cooled)
Sprinkle of salt
For the hazelnut caramel filling
120g smooth hazelnut or any nut butter
120ml maple syrup
60ml coconut oil (melted and cooled)
2 teaspoons vanilla extract
1/2 teaspoon salt
75g whole hazelnuts (halved)
For the chocolate topping
200g dairy free white chocolate (I use Sainsbury’s free from)
15ml coconut oil (melted)
1. Preheat oven to 180°C/350°F, and grease a baking tray with coconut oil.
2. Combine the hazelnut flour and salt for the crust in a bowl, adding the maple syrup slowly as you stir. The mixture should be crumbly.
3. Add your coconut oil (should be at room temperature) and combine until a ball is formed. Use hands if need be and ensure there are no clumps of coconut oil.
4. Flatten the dough into your greased baking tray, use a form and bake for approx. 10 minutes. The edges need to have turned a nice golden brown colour.
5. Whilst your crust cools completely, make the filling. Combine all of the filling ingredients into a saucepan and heat until everything has melted and combined.
6. Once you have achieved this, fold in the hazelnut halves and pour over your cooled crust. Place into freezer to set. This should take approx. 15 minutes.
7. Whilst the crust and filling are cooling, making the chocolate topping by melting your white chocolate and coconut oil together in the microwave.
8. Pour your chocolate layer over the top. Smooth evenly and sprinkle some salt on top. Place in fridge until set. This should take approx 20 minutes.
9. Cut into slices or squares.
Store in an airtight container in the fridge.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats