Is it possible to make healthy Dumle caramels that are even tastier than the original? The answer is yes, thanks to this recipe that we've taken from the fantastic book "Green Sweets and Treats," written by Erika Billysdotter. We recommend making extra as they disappear very quickly, especially if you have children or other sweet-toothed family members at home 😉
Raw Dumle (approximately 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 cacao butter
1/2 dl cocoa powder
1 tbsp melted coconut oil
1 pinch of salt
Topping:
Sweetened cacao nibs (optional of course, but delicious)
Mix together the ingredients for the base. Line a cake tin with baking paper and press out the base until it's suitably thick, between 1/2 and 1 cm works well.Time to make the caramel. Throw all the ingredients into a blender or, even better, a food processor and run it for a looong time. That is, much longer than you might think. Don't stop until you have a really sticky and glossy caramel in the bowl. Spread the caramel evenly over the base and place in the freezer. Now only the chocolate remains! Melt the cacao butter and coconut oil, then mix with the cocoa powder and salt. Take the caramel cake out of the freezer once it has cooled and cut it into small bite-sized pieces. Use a fork to help you dip them in the chocolate. Feel free to top with cacao nibs. Place in the refrigerator and let set. Yum! We'd love to hear how the recipe turned out for you – for example, by posting a picture on Instagram and tagging @glimja. se.
