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Choc Caramel Slice 


Choc Caramel Slice 

base

12 medjool dates, seeds removed

1/2 cup walnuts

1 cup desiccated coconut

1/4 cup cacao or cocoa powder

2 tablespoons coconut oil

1 teaspoon vanilla extract

pinch of salt

middle

12 medjool dates, seeds removed

1/2 cup cashew butter

1 tablespoon maple syrup

1 teaspoon vanilla extract

pinch of salt

top

1/3 cup maple syrup

1/3 cup coconut oil, soft

1/2 cup cacao or cocoa powder


Line a 20cm tin with baking paper over-hanging the sides for easy removal.

Place the base ingredients into your processor and blend until the mixture is

well combined and sticking together. Press the mixture firmly into the base of 

your prepared tin and set aside. 

Place the ingredients for the middle layer into your processor and blend until

the mixture is smooth and well combined. Press the mixture over your base and

set aside. 

Place the ingredients for the top layer into your processor and quickly blend to

combine. Pour the mixture over your base and place the slice in the fridge for 1

– 2 hours to set. 

Place the slice in the freezer 30 minutes prior to cutting.

Eat and enjoy! 

Makes 16 pieces.

note – once cut, the slice can be stored and eaten directly from either the fridge or freezer. 


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Choc Caramel Slice 
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