Nut-Free Caramel Slice
This delicious, sweet-as-pie slice may not win any prizes for looks, but it sure is scrumptious. Packed full of fibre and antioxidants, the crunchy base and gooey caramel make for a lovely contrast.
Makes 18 small squares.
Ingredients 9
Base
240 g activated buckwheat, plain
15 medjool dates, pitted
Caramel Layer
30 medjool dates, pitted
60 ml warm water
2 tbsp coconut oil
1 tsp vanilla powder
1⁄8 tsp quality mineral salt
Chocolate Topping
100 g cacao butter, finely chopped or grated
80 ml coconut oil
70 g cacao powder
60 ml maple syrup
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Method 8
Line the bottom of a 15 × 25 cm (6 × 10 in) brownie or slice tin with baking paper.
Combine the and in a food processor. Blitz until evenly combined and sticking together when pressed. Gently press the mixture into the base of the tin and place in the freezer while you make the caramel layer.
Combine all the caramel layer ingredients; medjool dates, war, water, , , and in a food processor. Pulse to combine, then blend until super smooth and creamy. You may have to stop the motor every now and then to push the mixture down the sides to ensure it combines evenly.
Once the caramel layer mixture is ready, remove the tin from the freezer and pour the caramel mixture on top of the base, smoothing it all the way to the edges with a spatula.
Return the tin to the freezer for about 4 hours.
To make the chocolate topping, melt the in a double boiler. Once completely melted, add the , and , and whisk them in well.
Pour the chocolate topping over the caramel layer and return the slice to the freezer for 30 minutes.
Remove 10 minutes before slicing to allow the chocolate topping to thaw a little. Slice with a sharp, hot knife.
