You can increase the amount of miso in the caramel according to taste, if you prefer a saltier caramel add a bit more, or less if you prefer a sweeter caramel.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 10 |
| Cuisine | Mediterranean |
| Diet | Other |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFLine the bottom and sides of a 20cm x 30cm baking tin with parchment paper. Chop the fresh dates.
In a large bowl, mix the cocoa powder, cacao nibs, puffed rice, nuts, seeds, oats, chia seeds and chopped dates.
In a small saucepan placed over a medium heat, combine the honey, coconut oil, 1 tsp vanilla extract and date syrup. Bring to a boil and simmer for 3-5 minutes, or until the mixture reaches soft ball stage (Drop a small amount of the syrup into a cup of water. It should immediately form a soft ball and come together.). Immediately add the dry ingredient mix and combine well.
Working quickly, pour the mixture into the prepared tin and spread out using the back of a spoon. Allow to set.
To make the caramel, place the sugar and water in a saucepan over a high heat. Simmer until it turns golden brown. Immediately add the cream and butter and stir. Allow to cool slightly then stir in the miso, 2 tsp vanilla extract and whey powder.
Pour the miso caramel into the prepared tin and place in the fridge to cool and set.
Once set, cut into rectangles. Store in an airtight container.
