Gluten free - grain free - dairy free - refined sugar free - egg free - additive free - vegetarian
I hope you're as excited about this as I am!! After four batches and a few too many calories in the stomachs of my family, I've finally found a balance of flavours that I LOVE! Of course, it is free from gluten, dairy and refined sugar. It is additive and preservative free if you use additive free vanilla and organic medjool dates. It's grain free and egg free too! I was originally inspired by a blog post that was going around on Face book that had a heap of 'healthy chocolate bars'- recreations of some of the most popular you can buy. I was lured in by the 'Snickers' recipe. I made it and was frankly underwhelmed. It tasted nothing like a snickers (in my humble opinion). Don't get me wrong, it was actually really nice, but I have a problem with creating a healthy version of an iconic food and then giving it the same name when it really doesn't resemble the original at all. What it did do was inspire me to create my own little chocolate bar and this is what I've come up with!
I have mentioned before that I'm a sucker for eating sweet and savoury together (my most classic example is eating salt and vinegar chips in the same mouthful as chocolate), so Salted Caramel is a no-brainer for me. It's sweet/savoury heaven. I just had to come up with a caramel consistency that was firm enough to hold it's shape in a bar, but soft and gooey enough to actually resemble caramel.
And then there was the chocolate- my first attempt at making my own rather than melting down dark chocolate. I consulted a few other recipes and it took a few attempts make adjustments and find a flavour I was happy with. The ingredients are simply cocoa butter, coconut oil, cocoa (or cocao) powder and raw honey. I get my cocoa butter from my local organic food store. You can also find it online. If you don't want to use cocoa butter, you can replace it with more coconut oil. I have made it this way and personally find the coconut oil flavour a little to much in that quantity, but it will still work for this chocolate bar. I prefer raw honey for all it's amazing nutrients (the heating that most supermarket honey undergoes is done to stop it crystallising, but it destroys most of the nutrition). In this recipe the honey will get heated slightly in order to be able to whisk it into the other ingredients, but not so much to kill off all its goodness.
Having said all that, you could use melted 70% cocoa (dairy free) chocolate for this recipe if you don't want to make your own. I'd recommend using 2 x 100g bars - one for the top and one for the bottom.
Anyway, enough explanations...let's get on with the cooking!!
For the caramel: