Chocolate Caramel Bubble Slice
Snap, crackle and crunch! This slice is quick and easy – and absolutely delicious. It also happens to be gluten-free, dairy-free, nut-free, egg free, soy free, and vegan. With no added sugar, not even ‘healthy’ natural sugar.
And yes, still delicious.
I know – I was surprised too!
Before we jump into the kitchen…
Before we get into the recipe, I want to explain to you why I am writing this Quick and Easy Inclusive Snacks series. There is a good chance your kids don’t have food allergies or intolerance. But have you ever struggled with what to send to school? Or hesitated when preparing food for a play-date? Or birthday party? Because you were not sure what you could or could not serve?
If you are anything like me it can be difficult to have all the ingredients for every possible scenario. I’m a busy parent and business owner. I’m definitely not a food allergy expert. But at the same time, I want to make sure the food I send to school, or serve at home or at parties, is safe for everyone.
My family has been lucky in that we have no severe food allergies or intolerance. And even the ones we do – it’s me. And as an adult, I can (usually!) take care of myself.
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The journey of inclusive eating
But the journey of inclusive eating was sparked for me. It happened when my oldest child started attending birthday parties. The only thing I had to worry about was how he was going to behave on all that sugar he was not used to eating! But as I looked around, I noticed the other parents. Some with tears in their eyes, restraining their distraught toddlers. Keeping them away from the food table. Not because they were overly health conscious. Or because they didn’t approve of certain foods. It was because of their recent trip to the emergency room for a food based allergic reaction.
For others, it might have been less dramatic. A doctor removing a particular food from their child’s diet due to health concerns. Or family history.
Regardless of the reason, the result was the same.
Their kids couldn’t enjoy the food the other children were diving into. They couldn’t be part of the fun. They were excluded.
The exclusion of children based on food intolerance and allergies is done for their own safety. Of course. Yet, it doesn’t change the fact they’re excluded. At a young age they often don’t fully understand the situation or why it is happening. What they do understand is that they aren’t allowed to be part of the fun. That their parents are stressed where the other kids parents are relaxed and having a good time.
What changed for me
Those first experiences at birthday parties changed things for me. Seeing my friends struggle. Their kids upset. Knowing what was a minor inconvenience for me had dire consequences for them. How they dreaded social setting that involved food. And really, what kids activity doesn’t involve food?
I started looking for alternatives. Food everyone could eat and enjoy together. That was simple and easy to make. And no one would feel like they were missing out.
At the end of the day, it really doesn’t matter why someone can’t eat a particular food. And yes, or course, there will always be something that someone can’t eat. But, there are the ‘big ones’. The most common allergies for children.
Quick and simple recipes… for everyone
This recipe blog series is about providing people with delicious (and mostly nutritious!) food options that are inclusive of the most common childhood allergies. Simple, basic information for parents and caregivers. Those who might not have a child in their care with an allergy. But want to make sure they are providing a safe option. That can be sent to school or served at a birthday party or play-date.
Important Note: This is not medical or allergy advice. For more information about food allergies and intolerance, visit the Australian Government Department of Health website here.
Second Important Note: In the case of extreme allergies, cross-contamination of food and prep areas can be an problem. If you’re concerned about this, contact Allergy and Anaphylaxis Australia for more information.
Chocolate Caramel Bubble Slice
An easy quick slice that happens to be free from gluten, wheat, dairy, nuts, soy, and egg. It’s also added sugar free and vegan. As explained in the instruction, it can also be modified in the case of a specific seed allergy.
The dates are the secret to making this slice sweet. Without needing any added sugar, even added natural sugar like honey or maple syrup. Dates creates a gooey caramel, while the is the hard top for the chocolate slice.
This slice is a big winner with kids and parents. I have never come home with any leftover 😉
Ingredients
- 20 (400 g) soft dates, pitted*
- ⅓ cup (95 g) hulled tahini (or any seed butter)
- 2 tbsp cacao butter OR coconut oil**
- 1 cup (15 g) puffed brown rice
- ½ cup (70 g) seeds of choice***
- 80 g raw cacao chocolate chips
*I intentionally used regular dates instead of medjool dates, although medjool would be delicious and extra creamy in this recipe. Regular dates are significantly more cost effective and widely available.
**Sweetness. I used the cacao butter because I find the dates are sweet enough. However, you could substitute the cacao butter for maple syrup, honey, or your favourite natural sweetener. Or for a slightly less sweet taste you could add 1 tsp of vanilla extract plus an extra tbsp of seed butter. Adding honey would mean the slice was no longer vegan. You can also substitute the cacao butter for coconut oil.
***Seeds can be all one kind or a mix. I used pumpkin seeds, chia seeds, sunflower seeds, hemp seeds, and ground flax/linseed. All mixed together to equal ½ a cup in total. But I had just been shopping 😉
I have also used raw or toasted buckwheat groats, which are absolutely delicious.
Instructions
Prep time: 10 minutes
Chilling time: 30 minutes
Line a 10 cm x 20 cm loaf tin with non-stick baking paper, leaving 4 cm of paper overhanging on the long sides (this will help you later!).
Place the dates, tahini/seed butter and cacao butter in a food processor and process for 2–4 minutes or until the mixture turns into a paste. You might need to scrape down the sides of the processor with a spatula between pulses, just to make sure everything combines.
Transfer the date mixture to a big bowl. Add the puffed rice and seed mixture. Mix well with a spatula to combine.
Press the mixture into the prepared tin, using the back of a spoon to help you smooth it (rub the spoon with a little oil if it’s a bit sticky).
Sprinkle cacao chips over the top of the slice.
Heat in oven on medium heat until cacao begins to melt. Once it has started to melt, remove and spread with a fork. Sprinkle coconut on top. Don’t leave this step unattended, as it only takes a few minutes to melt, and can burn quickly.
Place in the fridge for 20–30 minutes or until set.
Use the paper to help you lift the slice from the tin. Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares (the hot knife cuts the fudgy slice more easily). Place them in the fridge until ready to eat.
This recipe is adapted from Donna Hay: Basics to Brillance Kids on SBS Food. The original peanut based recipe can be found here.
