Delicious Caramel Slice

Delicious Caramel Slice

I made my favourite nut free caramel slice for the last Wellness Retreat I held and also made some for my last workshop and the participants loved it!! It’s very sweet but has no white sugar so it’s a healthier alternative.
The second time I made it I added some Peppermint oil which I really loved but that is an option of course. If you are going to add the Essential Oil make sure you use the Young Living’s peppermint as this is a pure, therapeutic grade oil and it’s a culinary oil.

The Base is made up out 1 1/2 cups of plain activated buckwheat and 15 medjool dates. Just combine the who ingredients in a food processor. Keep mixing it until it’s evenly combined and so it’s sticking together when pressed. Then I press it into a lined 15 x 25cm tin and put it in the freezer for an hour or so.

After that I prepared the Caramel Layer which contains of 30 medjool dates, 2 tablespoons of coconut oil, 60ml water ( 1/4 cup water), 1 teaspoon of vanilla powder and a pinch of salt. I combine all these ingredients in a food processor and keep blending until it’s creamy and smooth. I then take the base out of the freezer and put this caramel layer on top and then return it to the freezer for doubt 4 hours.

I then prepare the Chocolate layer which contains of 100grams of cacao butter, 1/2 cup cacao powder, 1/4 cup maple syrup and 4 table spoons of coconut oil. I melt it over a double boiler and which is well.
The I take out the tin from the freezer and put the chocolate layer and return to the freezer for about 30 minutes. If you want to add a few drops of Peppermint oil – do it just before you our it on.

I return it from the freezer 30 minutes before slicing to allow the chocolate topping to thaw a bit. I slice it with a hot, sharp knife.

Delicious! Enjoy!

To order your Essential Oils go to:

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Here I am sitting in front of my computer in my “paradise” garden enjoying the rays of the autumn sun. It is so warm and dry, but I am sure the weather will change soon and winter will be here. I’m really “soaking” it today.


Photo on 11-05-13 at 1.47 PMI’m sitting out here writing and soon I’m going to eat my soup that I just made – Chickpea, Tomato and Quinoa soup. Yummy!

As winter sets in here – the spring and summer starts on the other side of the world. As I have contact with family and friends from overseas, it seems like I am tuned in to both winter and summer. It also makes me long for that wonderful European spring sun, when everything explodes into a bright green colour and all the flowers starts to bloom. All the signs of a new beginning – a fresh start for many…. Everything just comes to life and I reckon people “change” too. I love seasons and I embrace change.:)

Here in Australia, south of Melbourne – where I live, we have seasons but it is not so noticeable as we have different trees here. The Eucalyptus trees stays the same in colour and always keep their leaves.

This year is a very special year to me…the other day my daughter turned 20! Wow! Where did that time go….and it made me realise that in 4 months time – September the 19th I arrived in Australia! My daughter was 4 months old only. Moving country was a big step for me and since than many big steps has been taken. What an amazing journey its been…

It has made me reflect on that time that has been, the learnings from the experiences I have gained and the excitement I have for where I am and where I am going. I feel so good and am so excited about the plans I am making and I just want to “run” …forward in the direction the wind takes me. I have decided to go with the “flow” – to go with the least resistance and enjoy the feeling. This year will mean more flexibility…not just in the body…also in the mind….and work wise. I am so excited about my upcoming retreat in November which is going to be held in Pennyroyal, Victoria – in the beautiful Otway Ranges. This is the start of something exciting….more wellness retreats will be organised…not just held in Australia…but also where the “wind takes me”.


Lately I have been thinking of how grateful I am for the friends and family (especially my kids) that I have around me in life. Life to me is all about sharing, not just with your partner but also with good close friends and family members. I feel excited and grateful for having the opportunity to share with people daily but I feel this will be taken to a whole new level during my Wellness Retreats. For now, I would love to send a warm big hug to all my family overseas, my kids here in Australia, for my dear clients and my wonderful friend I both have here in Australia and I also have overseas. You all mean so much to me 🙂 and you teach me so much.


Now…to the soup. I will share it with you. Not only is it super duper Yummy – it is also full with nutrition.


It takes about 50 minutes to make and the recipe below serves about 4 people. I put a bit of low fat yoghurt on top as I liked that. You can also of course, put a bit of sour cream on top, if you prefer that to yoghurt.

1 tbs olive oil
1 large onion, finely chopped
1 – 2 large celery stalks, diced
2 garlic cloves, crushed
1 long red chilli, seeded, finely chopped
1 tbs ground cumin
1tbs sweet paprika
1 tabs tomato paste
400 gram tin chickpeas, drained
400 gram chopped tin tomatoes
3 cups chicken stock
1/3 cup quinoa

and this is how you put all those yummy things together in to a super soup 🙂

1. Heat up the oil in a large saucepan and cook the onion & celery for about 5 minutes or until soft. Then add the garlic cloves, spices and cook for about 1 minute then add the tomato paste, stirring and then cook for another minute more.
Add the chickpeas or 3 bean mix if you prefer that, stock and bring to boil. Reduce heat and partly cover and let it simmer for about 25 minutes.

If you want to soup to be smoother, blend half of the soup then return it to the remainder of the soup.

Well, there you go… enjoy the soup….it being autumn or spring. It will certainly put a “spring to your step running”. 🙂

Karin 🙂