My dear friend, I’ve got something seriously exciting to share with you today. Wejust got our revised blog rankings back over the weekend, and Be Good Organics is officially the #1 ranked foodie website / blog in all of New Zealand.

That’s right – ahead of all other recipe blogs, cheffy websites, and famous foodies. Paleo, keto, good old omnivore – you name it, plants are officially on top.

After publishing recipes here on Be Good Organics for almost 9 years now, I could not be more over the moon that we are finally becoming… main stream.

Why so exciting? It means more people are making plant-based food. More people are reducing the animal products on their plate. More people are thinking about their health, animals, and our planet. And more people are waking up to the mounting body of scientific evidence which supports this way of eating as the ultimate way forward for our planet, and humanity.

Sounds heavy duty I know. But really, it’s reason for us to celebrate!

[Buffy does 1 minute of running man in sheer elation]

So let’s get amongst the celebrations. With this mind blowing Miso Caramel Slice.

There’s caramel slice, then there’s CARAMEL SLICE. This my friend, is the latter. In fact, I’m willing to bet this is the best darn Caramel Slice you’ve ever tried. In. Your. Life.

You ready to hit #1? Let’s do this!

What is miso?

Caramel slice, you’re thinking – ok yes, I’m in already.

But miso, you’re thinking… why?

Miso is one of my favourite foods to add to your plant-forward diet, for three reasons. It’s

1. An incredible source of fermented prebiotics, which have been shown to improve gut health, and
2. A delicious source of umami flavour, which is that rich savoury flavour you often get with meaty type foods
3. Cheap and lasts forever in the fridge (literally, it just keeps on fermenting)

I love adding it to savoury recipes for that dense umami hit, in a similar way that you might add vege stock (I’ll often interchange the two). We also use it as toast spread under avocado, if we’ve run out of Marmite (we do still love our Marmite).

In this recipe though, I’ve added it to our date and cashew caramel, to provide a salty rich grounding element that’s just divine.

Are fermented foods really that good for you?

For all the hype, it’s easy to wonder whether fermented foods like miso are really all they’re made out to be.

I use them a lot in my recipes as you’ll know – in my Five Seed Sourdough (the sourdough is the fermented part), Roast Vege and Feta Salad (the feta is fermented), and Sweet Chilli Tempeh (the tempeh) to name a few. Luckily, to support our fermented food fascination, a recent 2021 Stanford Study showed that a 10-week diet high in fermented foods indeed boosted microbiome diversity, reduced inflammatory markers, and improved the immune response.

Hello miso.

Why this caramel slice is the best

So why do I think you’ll agree we can officially proclaim this caramel slice #1? It’s

• Easy to make
• No added sugars
• Lower in calories than any others I’ve tried, and
• Super flavoursome

I know you’re going to adore it!

More slice ideas

If you love this slice, here are some other of my favs for you to make next:

• Snickers Bar Slice
• Healthy Ginger Crunch
• Chocolate Mint Slice

If you try this Miso Caramel Slice, let me know! Leave a comment below, rate it, and share a photo on Instagram with the tag @begoodorganics. I love seeing you bring more plants in to your kitchen – it truly means the world.

V SF

Miso Caramel Slice

A creamy slice with a hint of miso, that'll be the best plant-based caramel slice you'll ever try. Vegan and low sugar.

5 from 2 votes

AuthorBuffy Ellen Gill

Servings 16

Pin Recipe Print Recipe

Prep Time 20 minutes mins

Set Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Ingredients

Biscuit Base

• 1 1/2 c rolled oats
• 1/2 c desiccated coconut
• 1 c dried dates
• 1 tbsp water
• 1 tbsp cacao butter melted
• 1 tsp vanilla extract
• pinch sea salt

Miso Caramel

• 2 c cashews
• 1 c dried dates chopped & soaked in boiling water
• 4 tbsp cacao butter melted
• 2 tbsp tahini
• 1 tbsp miso paste

Chocolate Topping

• 100g dark chocolate
• 3 tbsp tahini

Instructions

• Chop dates for the miso caramel layer finely, then soak in just enough boiling water to cover. 
• Blend base ingredients in a food processor to a rough couscous that sticks between your fingers. Press into a lined square baking tin.
• Blend cashews in your food processor to a fine flour. Drain dates, reserving soaking water, and add to ground cashews along with remaining caramel ingredients. Blend until super smooth, scraping down the sides and blending again as needed. You can add 1-3 tablespoons of the date soaking water if needed to get it super smooth. Spread evenly over base layer.
• Melt chocolate in a pan over low heat, turn off and stir through the tahini, then pour over caramel. Place in the freezer for 2 hours or overnight to set.
• Slice into squares and serve straight from the freezer for a chewy texture. Will keep in the freezer for 2 months.

Recipe Notes

Gluten free: Use buckwheat instead of oats.

Nut free: Use hemp seeds instead of cashews.

Sugar free: Use a sugar free chocolate or make your own.

Oil free: Use water instead of cacao butter. You’ll need to keep it in the freezer as it will soften more quickly.

You can use tahini, almond butter, or peanut butter in the caramel and chocolate top.

You can also use coconut oil instead of cacao butter, it just won’t set as hard.

Did You Make This?

Tag @begoodorganics

I can’t wait to see your creations!