Pistachio Caramel Slice + WIN A HAIER AUSTRALIA OVEN!
This recipe has been on high rotation in our household… think viral Dubai chocolate bar with a twist…I also store it in the freezer so it lasts longer (but let’s be real, it goes quickly in our household. Find the recipe below!
This week I am giving away a brand new oven from @haieraustralia - if you’re in need of a new oven… this is your chance to win the Haier Australia 60cm 600 Series Built in Oven.
It has 14 oven functions in total, the Air Fry & Rotisserie features are my fav, along with self-timer, pyrolytic self-cleaning and you can connect to Haier’s Smart HQ app so you can get recipes and preheat the oven in advance. ENTER HERE for your chance to win!
Ingredients
Pistachio Shortbread Crust
1.5 cups almond flour
1/2 cup pistachios
Pinch salt
1/4 cup pure maple syrup
3 tbsp Pure Collagen
1/4 cup coconut oil, butter or ghee
2 tsp vanilla essence
Caramel Layer
1 1/2 cups soaked dates
1 tbsp ghee
1 tbsp almond butter
1 tsp tahini
2 tbsp maple syrup
Pinch salt
2 tsp vanilla
Chocolate layer
Two blocks of dark chocolate (200g)(melted)
2 tbsp Pure Collagen
Method
To make base:
Preheat your oven to 170 degrees. Combine all base ingredients in a food processor until you can press the mixture between your fingers (and it sticks together). Press into a lined square baking tin. Cook for 20-30 minutes until top is slightly brown. Allow base to cool for 15 minutes before placing in the freezer.
To make caramel layer:
Wipe your food processor clean and blend all caramel layer ingredients (dates, ghee, almond butter, tahini, maple syrup, salt & vanilla) until mixture becomes a caramel texture. Use a spatula to spread the mixture across the base. Place back in the freezer while you melt your chocolate.
To make chocolate top:
In a microwave or in a glass bowl over a saucepan of boiling water, melt the two blocks of chocolate. Add 2 tbsp of collagen and whisk until combined. Pour over caramel layer and allow to set for 1 hour. Cut into squares & store in the fridge for 5-7 days and in the freezer for up to 3 months.