No Bake Caramel Slice With Medjool Dates
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.
Ingredients
BASE LAYER
- 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
MIDDLE CARAMEL LAYER
- 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
TOP CHOCOLATE LAYER
- 140 gms melting chocolate dark, milk or a combination of both
- 1 tbs coconut oil melted
Instructions
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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
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.