Caramel Chocolate Slices

These were one of the first recipes that ever went onto the website and app and I’ve been obsessed with them ever since. They’re sweet and gooey with caramel like hints from the dates. We’ve done a revamp of the recipe to make it even better for you, so if you try it please do let us know – I’d love to hear what you think!

They’re hands down one of the best thing I’ve ever made. I can’t tell you how excited I was as I was making them, each layer kept on getting better and better so there were more and more squeals of excitement and then once the final thing was ready I was literally jumping around my kitchen forcing anyone and everyone to try them! The best thing about these slices is the way that the three layers melt together to create the most perfect melange of flavours and textures. The bottom layer keeps the whole thing together, it’s the firmest and acts like an almond and pecan biscuit; the middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar! So together they taste like bites of heaven! I’m not sure if you’ve ever had millionaire shortbread or chocolate biscuit cake, but these basically taste like the perfect mix of the two, how awesome is that?!

OVERVIEW

Serves: 12

Difficulty: easy

For the base

250g roasted almonds, 2 cups

12 pitted Medjool dates

2 tablespoons almond butter

1 tablespoon maple syrup

Pinch of sea salt

For the caramel middle

7 pitted Medjool dates, 7 dates

3 tablespoons almond milk

3 tablespoons almond butter

1 tablespoon maple syrup

1 teaspoon coconut oil

For the chocolate layer

10 pitted Medjool dates

240ml almond milk, 1 cup

100g coconut oil, 1/2 cup

60g cacao powder, 1/2 cup

Method:

Start by making the base – place the almonds into a food processor and pulse for 1 minute. Add the dates, almond butter, maple syrup and salt and pulse again, until it becomes thick and sticky. Transfer the mix to the bottom of a lined baking tray and push down, ensuring that it is even. Place the tray in the freezer for about 15 minutes to set.

Next make the caramel layer – place all of the ingredients into a food processor and pulse until smooth and creamy. Remove the bottom layer from the freezer, and pour over the caramel layer – using a spatula to smooth over. Place back into the freezer to firm up for about 15 minutes.

Finally make the chocolate layer – place all of the ingredients into a food processor and pulse until smooth. Pour over the top and use a spatula to smooth over.

Place the tray into the fridge to firm up for 1-2 hours before cutting into equal squares.

Store in the fridge.