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Home » Healthy Date Caramel Slice

Healthy Date Caramel Slice

This healthy date caramel slice is always a hit. I would even go as far to say it’s the best slice I’ve ever made. The cooked dates when blended with the cashews creates the most amazing sweet texture when paired with the oat base.

I always loved caramel slice growing up but as I got older it became slightly too sweet for me to enjoy a whole piece. This recipe has the perfect balance of sweetness. Mum likes to keep the slice in the freezer which makes the chocolate really crunchy. I’ve created another version of this slice for my cooking project next year and I am telling you it’s next level tasty!

If you don’t have all of the base ingredients just substitute it for what you have in your pantry, anything will work it’s more the consistency that matters. E.g. if you don’t have almonds use another nut or if you don’t have buckwheat use extra oats.

I love date caramel and have started to use it in a few recipes! Taste just like a ‘real’ caramel slice but no refined sugars.

Serves: 12

Minutes: 90

Ingredients

Base

1 cup ground almonds

1 cup oat flour (use more almonds for GF option)

1/2 cup dedicated coconut

1/2 cup buckwheat

1/4 maple syrup

2 heaped tbsp peanut butter

2 tbsp melted coconut oil

Caramel

15 dates

3/4 cup of boiling water

2 cups cashews (soaked)

1/2 tsp salt

1/4 nut butter (I used salted macadamia)

Topping

Block of dark chocolate

1 tbsp coconut oil

Method

Place the ground almonds, oat flour, desiccated coconut and buckwheat in a blender and blend into a fine crumbly texture. Then add the maple syrup, peanut butter and coconut oil until well combined. Place the base layer in a lined slice tray and place in the freezer while making the caramel.

Add the dates and water into a pot over the stove and cook until the dates and mashed up and there’s not much liquid. Place the cooked dates in the blender/food processor with the cashews, salt and nut butter and blend until it turns into a paste.

Pour the caramel onto the base and place back in the freezer until it feels firm.

To the make the topping, melt the chocolate and coconut oil on the top of a double boiler or bowl on top a pot of simmering water. Spread the chocolate over the caramel and leave to set in the fridge for a couple of hours before slicing.

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Info: to cut the slice without cracking the top heat up your knife with hot water so it slices through the chocolate without breaking it.

Have fun and enjoy

Kelsi xx

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