“Home wasn’t a set house, or a single town on a map. It was wherever the people who loved you were, whenever you were together. Not a place, but a moment, and then another, building on each other like bricks to create a solid shelter that you take with you for your entire life, wherever you may go.” – Sarah Dessen
Our family traditions were always the strongest around the holidays. Some of my favorite family memories growing up always bring me back to this time of year. Being away from home I now find myself flipping through the pages of our family cookbook, making far too many cinnamon buns for just the two of us and trying to create a sense of home while at the same time starting new traditions of our own. If these moments are like bricks that build a solid shelter around us, well then I feel so lucky to have such a strong foundation to start from.
Of all the Christmas treats to choose from, my mom’s caramel squares have to be my favorite. The buttery shortbread crust, that creamy caramel layer and a smooth chocolate coating, it’s no wonder they are sometimes referred to as millionaire’s shortbread. Today I’ve partnered with the kind people of Abeego wraps to bring you an (almost!) raw version of my favorite holiday treat. These beeswax wraps have changed the way I look at food and food waste in my kitchen. They keep our bread fresh, our herbs crisp and this almond caramel slice waste-free. They would make a thoughtful gift for any food loving member of your family too; a chance to creat less waste, more delicious food and long lasting traditions.
Wishing you all the happiest holidays. May you be merry, may your spirits be bright and may you feel at home, wherever you may be x
This post is sponsored by Abeego. Thank you for supporting the people who support this space. All opinions are, as always, my own.
Salted Almond Caramel Slice
I made something similar last year over the holidays and I have been waiting to share the recipe ever since. Now I’m thinking maybe I have just created a mini tradition of my own!
A few notes about the ingredients; the crust can be made with whole almonds and unsweetened coconut, but if you really want that shortbread texture and color blanched almonds or almond meal is what you’re looking for. Try to find a good quality dark chocolate for the top layer, something 75% cacao or higher. To prevent it from cracking when slicing into add a tablespoon of almond milk, it help keeps things soft. Let chill completely before slicing. Serve cold.
Merry everything and happy always x
- 1 cup almonds (or almond meal)
- 3/4 shredded unsweetened coconut (or coconut flour)
- 1/4 cup melted coconut oil
- 2 tablespoon maple syrup
- Pinch sea salt
Almond Caramel Filling
- 1 + 1/4 cup dates, pitted and roughly chopped
- 1/4 cup almond butter
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 2-3 tablespoon unsweetened almond milk
- 1 + 1/4 cup chopped dark chocolate
- 1 tablespoon unsweetened almond milk
- Flaky sea salt for sprinkling
What to do
Line a square tin or loaf pan with reusable paper. I love the medium Abeego wraps for this.
Make the base: Add almond and coconut to a food processor and blend until finely ground. (If you are using almond flour and coconut flour you can skip this step.) Add coconut oil, maple syrup and salt and pulse to mix in. The mixture will be quite wet. Press mixture into your line pan and smooth out the top.
Make the caramel: Add dates, almond butter, maple syrup, vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending on the power of your machine. Add almond as needed to create and smooth and shiny texture. Spread the caramel out over the shortbread base.
Chocolate: Melt chocolate and almond milk together using a double boiler. Poor melted chocolate over caramel. Let cool at room temperature for 5-10 minutes, then sprinkle with flaky sea salt and refrigerate for at least 2 hours. Serve chilled.