The Wholefoodie: Susan Jane White's sinless salted caramel squares

Salted caramel squares

Susan Jane White

Salted caramel squares

Susan Jane White

May 31 2020 02:30 AM

This week, I have corrupted millionaire's shortbread with mantras and health foods. Yes, mantras (caramel is spiritual, right?). Whistle-inducing excitement for these extraordinarily knotty times, you'll agree.

The secret to this week's recipe lies with odourless coconut oil. Forgive me, as you'll need to order this online or source it in your local health-food store.

Odourless coconut oil is the snazzlejazzle. After a first pressing (extra-virgin), the oil is gently steamed to remove its strong coconutty perfume and taste. It is no longer a raw product at this point, but is still a superb source of MCTs (the medium chain triglycerides that sporting folk tend to be disproportionately affectionate towards).

Turns out, saturated fats are not all equal. Each saturated fat has its own structure, and their individual differences influence the way they work in your body. (Scientists, deep breaths while I mutilate your language). MCTs seem to be metabolised more like carbohydrates than fats, and are quickly used for energy.

Susan Jane White

Salted caramel squares

Coconut oil looks like a prime example. Butter will deliver 1g to 2g of MCTs per tablespoon; ghee (clarified butter) around 4g; and coconut oil a whopping 8g. Store up this little nugget for later, to impress that hot athlete in your office. Serves 12

To make the base, you will need:

100g ground almonds

50g oats

3 tablespoons odourless coconut oil

Pinch of sea salt

2 tablespoons maple syrup

To make the caramel, you will need:

30g peanut butter

2 tablespoons melted odourless coconut oil

2 tablespoons maple syrup or rice malt syrup

110g light tahini

For the top, you will need:

70g dark chocolate, melted

Flaky sea salt, eg Maldon

1 You'll need to line a large bread tin (25cm) with parchment paper. Preheat the oven to 170°C, 340°F, Gas 3.

2 In a food processor, blitz the ground almonds with your oats until the mixture is uniform. With the food processor motor still running, pop in the odourless coconut oil, the pinch of sea salt and the maple syrup. Press the base mixture into your pre-lined tin.

3 Bake the mixture in the preheated oven for 12 to 14 minutes and remove it before it colours. Allow the base to cool completely.

4 Meanwhile, get partying with your wholefood caramel. Add the peanut butter, the melted odourless coconut oil, the maple syrup or rice malt syrup, whichever you are using, and the light tahini to a bowl and whisk together with a fork. Pour the caramel over your cooled base. Follow with the melted dark chocolate. (If the caramel is chilled first, the chocolate will set immediately, making it tricky to spread.) Move the tin around, redirecting the melted dark chocolate over the bits that need covering. Sprinkle the top with flaky sea salt. Chill in the fridge or freezer until set, then cut into squares.

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