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Caramel slice (Gluten Free/Vegan/Soy Free/No Refined Sugar/No Bake)


This gooey caramel slice is the perfect alternative to a traditional caramel slice. This slice is gluten/dairy-free and does not contain refined sugars which means that almost anyone can enjoy it. It might not be the healthiest recipe for the body but it is for the mind.


Serves: 12 slices

Prep time: 15 minutes

Chill time: Minimum 8 hours (or overnight, patience is key!)



Ingredients:

Base:

  • 2 cups of oats

  • ½ a cup of cashews

  • ½ a cup of walnuts

  • 3 tablespoons of melted coconut oil

  • 1 teaspoon of maple syrup

  • 1 tablespoon of chia seeds (we used white chia seeds)

Caramel:

  • 250 grams of pitted dates

  • 2 tablespoons of nut butter (we used 1 tablespoon of peanut butter and 1 tablespoon of mixed nut butter)

Chocolate topping:

  • 185 grams of chocolate

Or

  • You could make your own chocolate using the chocolate layer step in this recipe


Steps:

  1. Soak the dates and cashews in hot water for 10 minutes.

  2. Blend the oats, cashews, walnuts, chia, oil and maple syrup in a food processor to create the base mixture. The consistency should be crumbly but able to stick together.

  3. Line a small baking pan with parchment paper (we used a 23 x 17cm pan.)

  4. Press the mixture in the baking pan to form the base layer and place in the freezer whilst you make the caramel layer.

  5. Blend the dates and nut butter in a food processor until smooth and caramel-like (this may take a few minutes to break down the dates, depending on your food processor.)

  6. Pour your caramel on top of your base layer and smooth out with a spatula (if it sticks, wet your spatula with a bit of water) and place in the freezer overnight or at least 8 hours to set.

  7. Melt your chocolate and pour over your set caramel. Place in the fridge for about 10 minutes for your chocolate to set.

  8. Cut your slice up (heat up the knife to cut through the chocolate layer for a cleaner cut) and enjoy!


Notes:

  • For the best results freeze your caramel and base layer overnight, patience is key.

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