We love incorporating our favourite Isagenix® products into healthy treats and we love it even more when you share your recipes with us! Here Katherine Yiannakis, 1 Star Silver Circle, Manager, shares her recipe for a delicious Raw Caramel Slice – why not make one today?
Katherine is a WFF National Body Sculpting Champion with a passion for nutrition. As a body sculpting coach, occupational therapist and personal trainer, Katherine combines exercise with fresh, healthy foods.
Raw Caramel Slice
Makes 15-20 serves
Per serve: protein 3.5g, fat 21.5g, carbohydrates 29.3g
Energy: approx 1360kJ per large serve
Base
¾ cup dried dates
¼ cup pecans
¾ cup soaked almonds
6 Medjool dates, pitted
Caramel
½ cup cashew butter
1 cup dried dates, pitted
½ cup coconut oil, melted
1 tsp Natvia
Chocolate topping
½ cup coconut oil
⅓ cup icing mix
2 scoops IsaLean™ Shake Creamy Dutch Chocolate
1 tbsp agave syrup
Method
- Line a large tray with baking paper. In a food processor, pulse all base ingredients until mixture forms a dough. Remove dough from processor, roll out to a 1cm thick layer on the tray and place tray in the refrigerator.
- Process all caramel ingredients until the mixture becomes smooth. Remove base from refrigerator, slowly pour caramel over the top of the base and return to refrigerator to set.
- Meanwhile, heat remaining coconut oil in a small saucepan. When melted, add other chocolate topping ingredients and stir well to ensure there are no lumps. Remove saucepan from stovetop and cool slightly. Remove tray refrigerator and pour topping on top of caramel layer. Refrigerate 2-3 hours before serving and keep chilled.
Try these delicious recipes using your favourite Isagenix products!
Chocolate Spice Shake
Protein Pancakes
Banana Bender
SlimCake Sandwiches
Share your photos and favourite recipes!
Why not send us a photo of you with your Raw Caramel Slice or share your own recipe ideas? We’d love to hear from you about how you use include your favourite Isagenix products into your favourite snack and meal recipes!
Send your recipe ideas, photos and feedback to CommunicationsANZ@Isagenixcorp.com
