Healthy (Yes HEALTHY!) Honey-Caramel Squares (No Sugar) - An Original Recipe (*Paleo Version Included*)

I'm extremely happy to present to you my most delicious sweet snack yet, using all-natural ingredients!!!  These are just as delicious as traditional caramel squares (which are made with sugar and sweetened condensed milk), so no compromises whatsoever on taste even though there's not a trace of sugar or anything artificial.  I'm very proud of today's creation!

All the ingredients are organic and unrefined.  When I say this recipe is healthy, I'm not only referring to the lack of sugar, but to the use of high-quality and un-processed ingredients.  For example, non-organic flour contains pesticide residue, and likewise nuts easily absorb pesticides/herbicides due to their high oil content.  Also I recommend a high-quality organic dark chocolate, with at least a 70% cocoa content for it to be beneficial to health.  If you find this is too bitter for your taste, you can simply stir in some honey with the melted chocolate to sweeten it... problem solved :-)

The honey caramel is wonderful - it looks just like custard but tastes just like caramel!  I used arrowroot powder to thicken for 2 reasons - 1. I didn't have any organic cornflour and 2. it gives a slightly smoother/glossier consistency than cornflour, which I feel made it perfect.  Even if you've never heard of arrowroot, most supermarkets and even small local shops will stock it if you look, so you don't have to search wholefoods shops or go online for it.  It's suitable for Paleo diets too, as an alternative to cornflour.

What you will need: (makes 15)

For the shortbread:

300g fine wholewheat flour 

100g ground almonds

120g butter

3 tblsp honey

(* For PALEO omit the wheat flour, use 400g ground almonds or 200g almonds 200g coconut flour, and add 1 egg yolk)

For the caramel:

120g butter

220ml milk

4 tblsp honey

1 free-range egg yolk

2 tblsp arrowroot powder (or cornflour)

(*For PALEO use coconut or almond milk)

For the topping:

100g organic 70-85% cocoa dark chocolate

Method:

In a large bowl mix together the flour and ground almonds.  Cut the butter into small pieces and rub into the flour mixture using your fingertips, until it resembles breadcrumbs.

Add the honey and rub in using your hands.  This is very sticky and messy at first, but it does rub in and you'll end up with what looks like clumped breadcrumbs.

Line an oven-proof dish with baking parchment and put the shortbread mixture into it.  Spread evenly and press it down a little but not too hard otherwise it will end up as a hard crunchy biscuit base rather than a soft crumbly shortbread once baked.

Pop it into a preheated oven at 170 degrees Celsius for about 20 minutes until golden-looking.

To make the caramel put the milk, butter (cut into small pieces), honey and egg yolk into a saucepan, and heat gently until the butter melts.  Mix the arrowroot powder (or cornflour) with a little bit of cold milk to dissolve it, then add to the pan.  Continue to heat on low, whisking continuously, until the caramel thickens.  This takes about 10-15 minutes.  It will become like thick custard, which is perfect as it will thicken further once cooled.

Spread the caramel over the shortbread base, and place in the refrigerator for 30 minutes to set.

Break the chocolate into small pieces and melt in a basin over boiling water.  If you prefer to make your dark chocolate sweeter you can stir in a teaspoon or two of honey.

Spread over the caramel and return to the fridge for 5-10 minutes.  Cut into squares whilst the chocolate is still soft, as cutting it once hard makes it difficult to get straight edges.  Put back in the fridge to set.

Delicious!!!

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Many thanks.
 

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All photos in this post are my own original.

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