1 minute read

miso

This versatile ingredient adds a deep, umami richness to veggie broths or soups, it lends a more complex flavour to caramel, and it gives salad dressings a punchy hit with its anchovy-like saltiness.

Cacao

You can increase the amount of miso in the caramel according to taste, if you prefer a saltier caramel add a bit more, or less if you prefer a sweeter caramel.

Prep time: 20 minutes (plus setting time)

Cook time: 15 minutes

Makes: 10 bars VEGGIE

For the bars

150g fresh dates

25g cocoa powder 20g cacao nibs

30g puffed rice

200g mixed nuts (almonds, cashews, brazil nuts)

60g mixed seeds (sunflower, pumpkin, linseeds)

120g rolled oats

20g chia seeds

120ml SpinneysFOOD Organic Natural Honey

2 tbsp coconut oil

1 tsp vanilla extract

4 tbsp date syrup

For the miso caramel

200g SpinneysFOOD Fine Grain White Sugar

2 tbsp water

100ml single cream

80g SpinneysFOOD Salted Butter

1 tsp white miso

2 tsp vanilla extract

75g whey powder

1 Line the bottom and sides of a 20cm x 30cm baking tin with parchment paper. Chop the fresh dates. 2 In a large bowl, mix the cocoa powder, cocoa nibs, puffed rice, nuts, seeds, oats, chia seeds and chopped dates. 3 In a small saucepan placed over a medium heat, combine the honey, coconut oil, vanilla extract and date syrup. Bring to a boil and simmer for 3-5 minutes, or until the mixture reaches soft ball stage (Drop a small amount of the syrup into a cup of water. It should immediately form a soft ball and come together.). Immediately add the dry ingredient mix and combine well. 4 Working quickly, pour the mixture into the prepared tin and spread out using the back of a spoon. Allow to set. 5 To make the caramel, place the sugar and water in a saucepan over a high heat. Simmer until it turns golden brown. Immediately add the cream and butter and stir. Allow to cool slightly then stir in the miso, vanilla extract and whey powder. 6 Pour the miso caramel into the prepared tin and place in the fridge to cool and set. 7 Once set, cut into rectangles. Store in an airtight container.

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