I realised the other day I didn’t have a Caramel Slice recipe on the website (despite making this one numerous times) and in my humble opinion, every good website needs a Caramel Slice recipe 😉 I’ve remade this classic decadence using only wholesome and natural ingredients, as I always found the original very sickly sweet. Just me?
With a firm cookie dough base, a luscious, ooey gooey, golden caramel filling layer (consisting mostly of medjool dates and cashew butter), and to top it off, a rich, smooth, velvety chocolate top, this slice is a total crowd pleaser and meets most common dietary requirements.
People will never suspect this delicious slice is refined sugar-free, dairy-free, grain-free and made with all natural, good-for-you ingredients. It also keeps well in the freezer, so you’ll have something sweet to look forward to for weeks on end. They’re rich and nutrient-dense, so a small slice is all you need to satisfy your sweet cravings (okay, maybe two). So the next time you’re in the mood to indulge, I highly recommend this recipe. I promise you won’t regret it!
Makes: serves 8
Time: make 30 mins plus time to chill (2 hours)
- 1 cup almond flour
- 1/2 cup ground flax meal (can use LSA)
- 1//4 cup desiccated coconut
- 2 Tbsp almond butter (or any nut butter)
- 1/3 cup coconut oil
- 1 Tbsp rice malt syrup (or maple syrup)
- 10 medjool dates (soaked in boiling water for 5 minutes)
- 3 Tbsp cashew butter (or tahini)
- 1/4 cup coconut oil
- 1/4 tsp sea salt
- 100g dark chocolate
- 1 Tbsp coconut cream (optional but makes it extra creamy)
- Line a small slice pan or loaf tin with baking paper.
- Place dates in boiling water and leave for 5 minutes.
- In a food processor, place almond meal, flax meal, coconut, almond butter, coconut oil and rice malt syrup. Pulse to combine.
- Press base into the tin and flatten with the back of a spoon (or use your hands).
- Clean the food processor base, then add dates, cashew butter, oil and salt and whizz for 2 minutes or until silky smooth.
- Spoon caramel onto the base and smooth the top. Place in the freezer for 30 mins.
- Over a double boiler (or slowly in the microwave), melt chocolate. Once chocolate is melted, remove from heat and mix through coconut cream until combined.
- Smooth chocolate over the caramel layer (which should be hard now) and return to the freezer for 1-2 hours before removing and slicing.
Slice will keep in the fridge for 1 week and in the freezer for 3 months.