Salted Miso Caramel Slice

Salted Miso Caramel Slice Recipe

Miso in sweet recipes is like a hidden gem you wish you knew about earlier. The umami flavour we all love in Japanese cooking comes through so beautifully when paired with chocolate and dates. I make this slice as an extra-special showstopper. It’s rich and decadent and you won’t be able to stop at one bite!

Makes: 10 slices

GF, V, VG

=R1=

Salted Miso Caramel Slice Recipe

By: Stephanie Hinton

The umami flavour we all love in Japanese cooking comes through so beautifully in this salted miso caramel slice, paired with chocolate and date for an extra-special showstopper.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Base
  • 1 cup walnuts
  • 1 cup hazelnut meal
  • 3 tbsp coconut oil
  • 2 tbsp 100% maple syrup
  • ½ tbsp vanilla essence
  • Miso Caramel Layers
  • 2 level tbsp white miso
  • 1½ cup fresh Medjool dates, pips removed (approximately 18 dates)
  • 270mL tin coconut cream
  • 3 tbsp water
  • 200g 85% dark chocolate, chopped into small pieces

Method


  • Line a loaf tin with baking paper.
  • Place all the base layer ingredients in a food processor and process on high speed until ground into fine crumbs and the mixture starts to come together like a wet dough.
  • Transfer the mixture into the prepared tin and spread it evenly to cover the base of the tin. Using fingers, press the mixture well into the corners and flatten it until smooth. Place in the freezer while making the miso caramel layer.
  • To make the miso caramel, place the miso, dates, 5 tbsp coconut cream and water in a blender and blend until smooth and creamy. If necessary add a couple more tbsp of water until the caramel is smooth. If the miso flavour is too strong add extra dates and/or coconut cream.
  • Remove the base from the freezer spread with the miso caramel in an even layer.
  • Place the chocolate pieces in a bowl. Bring the remaining coconut cream to a gentle simmer in a small saucepan.
  • Remove from the heat and pour over the chocolate. Stir frequently until the chocolate melts and a ganache forms. Pour the ganache over the miso caramel. Set in the fridge for at least an hour before serving.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Stephanie Hinton

Stephanie Hinton

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