Nao’s Caramel Slice
From Stonesoup
Our Mum used to make a super decadent caramel slice that was so tasty but full of processed sugar. My sister Nao’s version is just as delicious (maybe even more so!) and it avoids refined sugars and gluten. Although there’s still plenty of sugar in dates so I wouldn’t call it exactly ‘guilt-free!’.
That being said, I love how the caramel filling comes together and am keen to try it with peanut or almond butter instead of the tahini.
for the base:
100g (3.5oz) almond meal (1 1/4 cups)
100g (3.5oz) coconut oil, melted (1/2 cup)
75g (3oz) pitted dates (1/2 cup)
150g (10oz) pecans (1 1/4 cups)
for the caramel:
250g (9oz) pitted dates (1 1/2 cups)
250g tahini (1 cup)
150g maple syrup (1/2 cup)
for the topping:
200g (7oz) dark chocolate
1. Preheat oven to 180C (350F). Line a rectangular slice tin, approx 28 x 18cm (11″ x 7″), with baking paper.
2. Process the base ingredients, almond meal, coconut oil, dates and pecans in a food processor until you have a sticky crumb.
3. Press base into the prepared tin. Bake for 15-18 minutes, or until starting to brown. Cool.
4. For the caramel, process dates, tahini and maple syrup until smooth and sticky.
5. Spread caramel over the cooled base. If too sticky to spread, use the back of a spoon dipped in boiling water. Leave in fridge while you get the chocolate ready.
6. Melt chocolate and spread over caramel. Leave in fridge to set for approx 1 hr.
VARIATIONS
Processed Sugar-Free – replace chocolate with cocoa nibs melted with rice malt syrup.
No maple syrup– haven’t tried it but you could soak pitted dates in boiling water and use the boiling water instead of the maple syrup, or replace with raw honey.
Short on time – make base out of a packet of biscuits (cookies) processed with some melted coconut oil and press into lined tin and leave to set in freezer for 10 minutes.
Nut free – replace almond meal and pecans with 1 cup self raising flour and an extra 1/4 cup dessicated coconut.
Oven-free – for the base use 1/2C of pitted dates, 1/2C peanuts and 1/2C pecans with 1/4C desiccated coconut and process til crunchy, crumb and spread into lined tin.
No coconut oil? – use melted butter.
No tahini? – replace with peanut butter, cashew butter, almond butter or sunflower seed butter.
Add to my Old Favourite Recipes
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