A healthy chocolate caramel slice that uses only natural ingredients, but still tastes awesome!
If there was a combination that I loved at a similar level as chocolate and peanut butter, it might be chocolate and caramel. But, have you ever tried to make/find non-dairy caramel? And then try to make it healthy? So I invented this chocolate caramel slice recipe and fell in love at first bite. It’s not exactly caramel, but it’s yummy, none-the-less. It was adapted from a number of recipes, using raw brownies for the base, and my healthy frosting for the top. So I give you full permission to experiment yourselves. One of the perks I found with this recipe is that you don’t have to thoroughly clean out the food processor in between stages. Which makes it easy when you just stand there with a spoon cleaning up the leftover bits in-between!
Be warned, though. This chocolate caramel slice uses a lot of dates. Make sure you use Medjool dates if you can. The most juiciest you can find. This isn’t a recipe you’d make on a regular basis, but it’s definitely worth it when you want to treat yourselves!
Chocolate 'caramel' slice
(Paleo, gluten-free, dairy-free, no added sugar)
Ingredients
For the base
- 1 cup almonds 160g
- 1 cup pecans 100g
- 2 cups pitted dates 300g
- 2 tbs almond butter 30g
For the filling
- 2 cups pitted dates 300g
- 6 tbs almond butter 100
- 1/4 cup water
- 1/2 tbs coconut oil 10g
For the topping
- 1/2 cup pecans 50g
- 2 cups pitted dates 200g
- 1 tbs cocoa 20g
- 1/2 cup unsweetened almond milk 100g
Instructions
For the base
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Place 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.
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Place the mix in the bottom of a baking tray lined with parchment paper, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.
For the filling
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Place all ingredients into the processor and blend until smooth and creamy.
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Pour onto the base layer and put the tray back into the freezer so that the layer becomes slightly firm.
For the topping
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Mix all ingredients in a food processor until creamy, adding enough almond milk until texture is as desired.
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Spoon the topping over the caramel layer and place back into the freezer.
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Freeze for about 2 hours before enjoying. Store in the freezer.