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Chocolate Caramel Slice



The combination of nutty biscuit, squidgy caramel and dark chocolate is always a winner, but these naturally sweetened bars are free from gluten and other refined ingredients, packed full of healthy, anti-inflammatory fats from coconut, plus vitamin K, folate, choline, magnesium and potassium from the pecan nuts and dates.


The fats, protein, fibre plus added cinnamon help to prevent steep spikes in blood sugar, delivering a steadier release of sugar for longer-lasting energy. They take a little bit of time to make, but each step is very simple and the finished result well worth the effort.


Ingredients

For the base

60g pecans

90g ground almonds

1 tbsp cinnamon

3 tbsp coconut oil

1 tbsp maple syrup


For the caramel layer

8 medjool dates

3 tbsp maple syrup

3 tbsp coconut oil

200ml coconut milk

Pinch sea salt


For the chocolate topping*

½ cup melted coconut oil

2 tbsp maple syrup

4 tbsp cacao (or cocoa) powder


Pre-heat the oven to 170 degrees C. Line a 20 x 20cm baking tin what parchment paper. First make the base, mixing all the ingredients together in a food processor until squidgy and well combined. Press the mixture into the tin so it forms an even layer. Place in the oven to cook for about 15 minutes, until lightly golden. Set aside to cool completely while you make the caramel.


Using a blender, high speed if possible, combine the dates, coconut milk, coconut oil, maple syrup and salt until well combined and smooth, this may take several minutes. When the base is cool, pour/spoon over the caramel mixture and leave in the fridge to set.


Then make the chocolate layer, by simply melting combining the melted coconut oil with the maple syrup and cacao, whisking together until smooth. Pour over the set caramel and return to the fridge to set for about a few hours or until completely cold. You can pop them in the freezer if you want to speed up the process.


*You can melt down some dark chocolate (minimum 70% cocoa solids, ideally darker) and use this if you don’t want to make your own chocolate layer.

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Kingsbridge (Devon) UK

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