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Caramel Slice
Caramel slice is one of those treats from your childhood. So sickly sweet from the condensed milk and loaded with sugar. It was always part of any good birthday party spread.
I wouldn’t dream of eating that version nowadays, so I decided to try my hand at a much ‘cleaner’ version. It got rave reviews from all the lads at the gym and what makes it even better is it’s no-bake. How easy is that?!
For the crust
- 1 1/2 cups almond flour
- 1/2 cup desiccated coconut
- 4 tablespoons almond butter
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the caramel
- 1 1/2 cups pitted dates
- 1/4 cup coconut milk
- 1/2 cup cashew butter
- 3/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- Pinch sea salt
for the chocolate top
- 1/2 cup cacao powder
- 1/2 cup coconut oil (melted)
- 2 tablespoons coconut milk
- 2 tablespoons maple syrup
- Pinch of sea salt
Put dates in a bowl and cover with hot water and set aside.
Combine all the ingredients for the crust well, then press it firmly into the base of your slice tin (mine was 23cm X 32cm). Pop it in the fridge while you crack on with the next layer.
Drain the water off the dates then put them in your trusty food processor. Pulse to break them down. Add everything else except the oil and whizz it all together, making a paste. Add the oil and whizz it again. It should look a lot like caramel.
Take the base from the fridge and spread the caramel layer evenly over the crust. Pop it back in the fridge while you make the chocolate.
Mix everything together to make a smooth runny chocolate. You will probably need to sift the cacao so there will be no lumps.
Pour the chocolate over the caramel layer and spread it over evenly.
Pop it back in the fridge and let it set for at least 3 hours before cutting into squares.
It needs to be kept in the fridge as the chocolate will melt at room temperature.
