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Caramel Chocolate Slices

September 22nd, 2013

 

These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. 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 likeΒ 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!Β 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?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!

 

Makes about twenty slices

For the Base:

– 1 cup of almonds

– 1 cup of pecans

– 2 cups of dates

– 2 tablespoons of almond butter

For the Caramel Layer:

– 2 cups of dates

– 6 heaped tablespoons of almond butter

– 1/2 a cup of water

– 2 tablespoons of maple syrup

– 1/2 a tablespoon of coconut oil

For the Chocolate:

– 1/2 a cup of cacao butter

– 2 tablespoons of raw cacao powder

– 2-4 tablespoons of maple syrup (depends how sweet you like it)

– 2 tablespoons of almond butter

– 1 cup of dates

 

Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.

 

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These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. 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 likeΒ 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!Β 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?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!

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Makes about twenty slices

For the Base:

– 1 cup of almonds

– 1 cup of pecans

– 2 cups of dates

– 2 tablespoons of almond butter

For the Caramel Layer:

– 2 cups of dates

– 6 heaped tablespoons of almond butter

– 1/2 a cup of water

– 2 tablespoons of maple syrup

– 1/2 a tablespoon of coconut oil

For the Chocolate:

– 1/2 a cup of cacao butter

– 2 tablespoons of raw cacao powder

– 2-4 tablespoons of maple syrup (depends how sweet you like it)

– 2 tablespoons of almond butter

– 1 cup of dates

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Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.