Caramel Nut Crumble Truffles
After moving house (woo! I have a house now!), I remembered this can of condensed sweetened milk I had in the pantry that I was yet to try making a desert out of. So, during school hols I modified this awesome caramel shortbread slice recipe and made what I’ve dubbed Caramel Nut Crumble Truffles. The peanut butter is mostly in there because I realised I had no butter, and turns out it works well with olive oil as a substitute in this recipe! It definitely was no longer a slice though; the crumbles are quite crumbly and definitely need to be rolled by hand into balls of yum with the caramel. Steps below! Oh, and these have been hubby tested and approved :) I’m also going to give them to work colleagues as a welcome back to Term 3 sorta thing; hopefully they’ll like them too. :)
Oh, and it’s a bit healthier for the lack of butter and due to the skim sweetened condensed milk; but I’m not going to lie to you. It’s definitely a treat, not a health food! :P
Ingredients (Makes 40 sm
all truffles)
- 1 cup plain flour (gluten free if necessary)
- 1 cup of castor sugar, sifted
- 5 tablespoons crunchy peanut butter (softened in microwave)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil (for later use in caramel)
- 1/2 cup squeezable maple flavoured syrup (not the really thick kind – something like this Green brand one)
- 3/4 cup brown sugar
- 1 tsp xanthan gum (or 2 tsp gelatine)
- 2 tsp salt
- 1 400ml can Skim Sweetened Condensed Milk
- 3/4 cup LSA meal (linseed, sunflower seed and almond meal)
- Preheat oven to 180°C fan forced. Grease and line an 18 x 28cm lamington pan with baking paper.
- To make the nutty crumble, put flour, LSA meal, castor sugar & peanut butter in a food processor. Whilst pouring in gradually small amounts of the 2 tablespoons of oil, mix until it forms a crumbly paste. Press into prepared pan and bake for 20-25 minutes or until slightly golden.
- To make the caramel, in a medium saucepan over medium heat combine extra olive oil and maple flavoured syrup and stir until combined and warmed (not boiling). Add brown sugar, salt, xanthan gum and skim sweetened condensed milk, stir over heat for 10 minutes or until thickened. Pour over crumbly base and refrigerate for 2 hours or until set.
- Cut into squares and roll into small balls, pressing the crumble into the caramel to make it stay together.
Tags: dairy, food-processed, gluten free, nuts, oven baked