We’ve got the original most popular salted caramel slice recipe, then the low fructose slice recipe, the salted caramel raw cake and then the salted caramel smoothie. Surely we have one more healthy salted caramel recipe in us? After all, we reckon anything salted caramel and raw = the best raw dessert ever!
Introducing our Healthy Salted Caramel Choc Crumble Mousse! And woah is it good!
We defineitly get the love affair with salted caramel. What’s not to love?
Looking at traditional salted caramel recipes it’s kinda like ummmm how the heck are we gonna ‘health-a-fy’ that? It’s fully loaded with sugar!
We were just hanging out with our bestie… Google and all the recipes were like 300g sugar here, 1 cup sugar there and even 800g sugar in a certain fudge recipe. Yuck!
Oh. That is a lot of sugar. Not so good for you. Nope.
But don’t you worry because if you follow a paleo or refined sugar free or vegan or gluten free lifestyle there is a salted caramel option for you! YAY and thank the universe for this!
Our favourite and coolest way to make healthy salted caramel is probably the ingredient combo in the Low Fructose Salted Carmel Slice recipe. It took several goes to perfect this recipe but far out is it good! The fact that it’s low fructose is the biggest bonus ever.
Of course the original slice is a taste sensation and the perfect treat for your friends who think healthy food is boring and tasteless (they are so wrong!). Coz the original is like PARTY in mouth crazy action! The caramel is so tasty we even turned it into the BEST caramel icing the other week. Oh, it’s pretty darn delish!
Ok, enough chit chat about old recipes! Let’s get on with the new recipe aka best raw dessert in Merrymaker history! Oh how we love you Salted Caramel Choc Crumble Mousse!
Make it, eat it all up and let us know what you think!
We have a feeling you’re gonna love this Salted Caramel Choc Crumble Mousse! Yes, the name is a mouthful… a freaking YUM as mouthful!
Always merrymaking,
Emma + Carla
- 1/2 cup raw cashews (soaked over night then drained)
- 1/2 cup coconut milk (canned)
- 1/4 cup coconut oil
- 1/4 cup cacao
- 1 tbs. natural sweetener (we used rice malt syrup)
- 1 tsp. 100% vanilla
- pinch of salt
- 1 cup dates (soaked in boiling water then drained)
- 1/3 cup coconut milk (canned)
- 1/4 cup coconut oil
- 1 tsp. 100% vanilla
- a good pinch of salt
- 1/3 cup whatever nut you like chopped (we used cashews)
- 1/4 cup shredded coconut
- 1/4 cup almond meal
- 1 tbs. coconut oil
- 1 tsp. natural sweetner
- pinch of salt
- Start with the chocolate layer, place all ingredients into a blender and whiz till nice and smooth. Don't forget to have a taste test!
- Pour the chocolate layer into your glasses, tea cups, bowls or jars and place into the fridge.
- Onto the caramel layer!
- Rinse the blender, then add all your caramel ingredients and whiz till nice and smooth.
- Pour the caramel on top of the chocolate layer, then back into the fridge.
- Last layer, time for crumble!
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Mix all the ingredients in a bowl.
- Place the crumble mix onto the tray and place into the oven for 8-10 minutes. Keep an eye on it so it doesn't burn.
- Once cooked allow to cool a little.
- The mouse should be set nicely now and ready for the final layer!
- Simply sprinkle the crumble mix on top of the mousse.
- Yay, eat up, enjoy, delish!
- We served this delish dessert in little glass tea cups (coz cute!) but feel free to use a cake tin (just make sure you line it with baking paper.) Then you can simply scoop out mousse.