Is it possible to make a healthy Dumle caramel that is even tastier than the original? The answer is yes, thanks to this recipe we have taken from the fantastic book “Green Sweets and Treats,” written by Erika Billysdotter.
We recommend making plenty as they disappear very quickly, especially if you have kids or other sweet tooths at home 😉
Raw Dumle (about 20-25 pieces)
Base:
1 dl almond flour
1 dl shredded coconut
6 fresh dates, preferably Medjool (the Rolls Royce of dates)
1 tbsp cocoa powder
1 tbsp coconut oil
1 pinch of salt
Caramel:
12 fresh dates
2 tbsp coconut oil
1 tsp vanilla powder
2 pinches of salt
Chocolate:
1 dl melted cocoa butter
1/2 dl cocoa powder
1 tbsp melted coconut oil
1 pinch of salt
Topping:
Sweetened cacao nibs (optional, but delicious)
Blend the ingredients for the base.
Line a baking pan with parchment paper and press out the base until it’s the right thickness, between 1/2 and 1 cm works well.
Now it’s time to make the caramel. Throw the ingredients into a blender or, even better, a food processor and blend for a long time. Much longer than you think. Don’t stop until you have a really sticky and glossy caramel in the bowl.
Spread the caramel evenly over the base and put it in the freezer.
Now only the chocolate remains! Melt the cocoa butter and coconut oil and mix with the cocoa powder and salt. Take the caramel base out of the freezer once it has cooled and cut it into small bite-sized pieces.
Use a fork to dip them in the chocolate. Feel free to top with cacao nibs. Place in the fridge and let set.
Yum!
Feel free to tell us how the recipe turned out – for example by posting a picture on Instagram and tagging @glimja.se.
