Get ready to fall head over heels for this magnificent No Bake Caramel Slice With Medjool Dates recipe. Anyone who enjoys a sweet treat and wants to have a healthier option is going to love this no bake treat.
Experience a burst of natural sweetness and delve into the heavenly notes of rich, caramel-like flavor. Your taste buds will thank you!
If you love treats that are a little more on the healthy side then you’ll probably also love our Healthy Homemade Peanut Butter Twix Bars and our Apricot and Date Balls.
We’ve always loved caramel slices but after we upgraded our eating habits we realised how loaded our old recipe was with ingredients that were full of refined sugar and gluten. Sometimes no matter how hard you try you need to deal with the sweet craving….you know you just want to have something other than savory.
Well this no bake caramel slice with medjool dates treat is healthy twist and the best caramel slice ever, as you get to satisfy your sweet tooth but have a healthier treat at the same time.
Why You’ll Love This Recipe
💚 It’s made with just about all natural ingredients (apart from the chocolate topping) that offer both taste, fibre and you don’t need to eat a lot to be satisfied.
💚 Only 6 ingredients all up
💚 No bake desserts that you can whip up in your high speed blender and let the fridge do all the work.
💚 A huge hit with everyone.
💚 Medjool dates are naturally sweetened, high in fibre, Vitamin B plus potassium to mention a few. A very nutritious snack.
Recipe Ingredients
“You’ll need the following ingredients to make this amazing chocolate caramel slice.
Base Layer
Almonds, Coconut Oil, Medjool Dates
Caramel Layer
Medjool dates, peanut butter, maple syrup, coconut oil.
Chocolate Layer
Chocolate – dark, milk or vegan and Coconut oil
Ingredient Notes
Medjool Dates – these fresh dates are actually a fruit and not processed like the regular dates (packaged) you normally get in the dried fruit aisles. You’ll find these in the fresh fruit section of your local supermarket or growers market. They are a lot softer and make a lovely caramel-like flavour to the slice.
Chocolate – we’ve used normal but good quality melting chocolate mixed with coconut oil for the top layer of this caramel slice recipe. (You can use the melting chocolate chips if you prefer).
You can make a dark chocolate layer if you rather using dark melting chocolate. Or a mix of Cocoa powder, coconut oil and maple syrup to make this a true raw vegan caramel slice. Why not use vegan chocolateto simplify it even more.
Peanut Butter – for this recipe we used the normal peanut butter from the supermarket. You may like to keep this healthier using a natural peanut butter.
How to make No Bake Caramel Slice with Medjool Dates STEP BY STEP
STEP 1. Line your loaf tin with parchment paper. Blitz up your almonds.
STEP 2. Then add your dates and coconut oil and blitz to form a wet mixture. Press into your tin and refrigerate.
STEP 3. Blend up your caramel ingredients until they form a thick caramel sauce consistency. Spoon over the set base and refrigerate till firm-ish.
STEP 4. Melt your chocolate in a heat proof bowl in 20 second bursts till just runny. Pour over the top of the set caramel layer and set in fridge for 30 minutes to an hour.
Recipe Tips
- Using a high-powered blender or food processor – makes the job easier.
- Allow the medjool dates to warm to room temperature. This definitely helps with blending the caramel ingredients to get a smooth caramel layer.
- Tin Size – A loaf tin approximately 14 cm x 24 cm / 5 x 10 inch or rectangular baking dish..
- Cut with a sharp knife to get clean straight slices. Allowing a tablespoon of coconut oil will help keep the melted chocolate topping pliable when it solidifies.
- The base mixture should be pliable so it sticks together when pressed, but not too wet. If it’s not sticky enough, add a few more dates and pulse to bind it together.
- If you need to speed up the setting process for the base, cool the pan in the freezer to quickly solidify the coconut oil for the second caramel layer.
Storage
Keep your caramel slice in an airtight container the fridge. It should keep for nearly a week but I doubt it will last that long!
Once cut, try not to let your caramel slice get too warm as it will become soft and squishy.
Additions and Substitutions
After pouring the chocolate layer add a sprinkle of sea salt flakes before it sets.
You could add a tablespoon of desiccated coconut to the base mixture to give more of a coconutty flavour. You may have to add a couple more dates to compensate for the additional dry ingredients.
Use crunchy peanut butter for added texture.
Frequently Asked Questions
What type of dates can I use?
I highly recommend only using medjool dates for this date caramel recipe. Packaged dates are less pliable and usually drier. To get the right consistency in the base layer and caramel layer the medjool are soft dates and give it a higher moisture content therefore blend and set really well.
Does it matter if I use pitted medjool dates?
I’ve used both pitted medjool dates and those that are whole – contain a pit – (removing the pit just before blitzing). I actually found that the pitted medjool dates seemed to be a tad stringy or drier. Removing the pit before blending would be my recommendation.
Why is this caramel slice healthier?
It’s a healthier twist on the classic caramel slice because unlike the traditional recipe loaded with refined sugar and gluten, our version is full of healthy ingredients like almonds, coconut oil, peanut butter and dates.
Can I use almond flour instead of almond meal?
Yes you can. Almond flour is just blitzed up almonds that have had the skins removed. Almond meal is blitzed almonds that have the brown skin still attached. Just check the consistency before popping into the loaf tin. It may need less or more moisture and you can adjust by adding a little more almond flour or a tablespoon of desiccated coconut if it’s too wet.
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Recipe Card
Get ready to fall head over heels for this magnificent No Bake Caramel Slice With Medjool Dates recipe. Anyone who enjoys a sweet treat and wants to have a healthier option is going to love this no bake treat.
- 1 cup almond meal (125gms) or blitz one cup of almonds to make your own meal.
- ½ cup medjool dates pitted and room temperature
- 2 tbs coconut oil melted
- 1 cup medjool dates pitted and room temperature
- ⅓ cup peanut butter any kind or natural if you prefer
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 140 gms melting chocolate dark, milk or a combination of both
- 1 tbs coconut oil melted
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Spray a loaf tin 14cm x 24cm and line with parchment paper.
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Blitz up your almonds into a meal and then add the dates (make sure there are no pits) and melted coconut oil and combine altogether. The base mixture needs to be dampish so it will press into the tin nicely.
Use a clean spoon to smoosh out to the ends of the container. Pop into the fridge for half an hour.
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Clean your processor and add the caramel ingredients and blitz till it is like a gooey caramel consistency. Smooth out across the base and try to get as level and smooth as you can. Pop back into fridge for 2 hours.
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Into a microwave-safe bowl add your coconut oil and chocolate and melt in 20 second bursts till runny and pour on top of the caramel layer. Pop back into the fridge to harden for around 30 minutes.
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Using a dry sharp knife cut into rectangles.
Recipe Notes
- Tin Size - A loaf tin approximately 14 cm x 24 cm or 5 x 10 inch pan.
The slice will keep for up to a week in an airtight container in the fridge.
Inspired and slightly adapted from this recipe from My Sugar Free Kitchen.
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