As a kid, it was such a treat when mum made her delectable caramel slice. It was sickly rich, but oh so good. It never lasted more than 24 hours in our house of seven hungry, active humans. A base of butter, flour, brown sugar and shredded coconut. A filling of more sugar, butter and condensed milk. And topped with melted milk chocolate (read: more sugar, butter and artery clogging ingredients). But the taste. So good.
As an adult, who is a lot more health conscious, I have spent a long time trying to find a healthy version of that yummy Caramel Slice – and I swear – this is it. The same texture, smooth caramel, and shortbread biscuity base. Yet it is vegan, refined sugar free, and the bad is replaced with the good. Oh, and it’s a lot less messy to make and has the added benefit of good nutrients and fibre. True!
So, what are you waiting for? Give it a go – Master Chef or not?
Ingredients
BASE
- 1 cup dates
- ½ cup almonds
- 1 tsp coconut oil
CARAMEL
- 1 cup dates
- ½ cup coconut oil
- 1 ½ tbsp unhulled tahini
- ¼ – ½ cup pure organic maple syrup (adjust this amount to your own sweetness liking)
- 1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
- ⅓ cup water
TOP CHOCOLATE LAYER
- ¼ cup coconut oil
- ¼ cup pure organic maple syrup
- ¼ cup raw cacao powder
Method
BASE
Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Pour mixture into a slice tin lined with non-toxic greaseproof paper and press it down to form the base. Place it in the freezer.
CARAMEL
Put dates, coconut oil, tahini, maple syrup, cashews, and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum). Pour caramel mixture on top of the base and return it to the freezer to set.
TOP CHOCOLATE LAYER
Add the coconut oil, maple syrup, and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce (this should only take a couple of minutes). Spread the chocolate sauce on top of the caramel filling – Make sure the caramel is set before you do this step! Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge.
TIP: Dip knife in hot water prior to slicing. It will help cut through chocolate layer so it doesn’t crack! I also store slice in the freezer – mainly to slow me down from eating the lot!
