Chocolate Caramel Slice
In my teenage years, my sister Jen gave me a blank recipe book for my birthday, to collect favourite recipes over the years. One of the recipes that she wrote in there for me was her Chocolate Caramel Slice. Oh boy, was it delicious! A biscuit base, a layer of gooey caramel and topped with a layer of yummy chocolate. You can imagine my excitement then, when many years later I found a gluten / dairy free version from Organic Sisters, the genius minds behind this recipe. Over time, I have tweaked and created the best thermo mixer version possible - and here it is! I have shared this at so many events and it is very rare that anyone ever discovers that this ISN'T the original, made on flour and condensed milk. Give it a try and see if you can taste the difference! - Bec
This recipe was also featured in Episode 3 of The 4 Blades podcast.
Recipe Tester Feedback: "A delicious raw slice that curbs that sweet craving in the best way! It looked amazing but tasted even better." - Heather
No: Gluten / Dairy / Egg
Total Preparation Time 2 hours including setting
Serves 25 small squares
Can be frozen
- dates - 240g, pitted
- almonds - 360g
- coconut oil - 20g
- Caramel layer:
- cashew nuts - 1 cup, raw
- dates - 1 cup, pitted
- coconut oil - 90g
- tahini paste - 40g
- maple syrup - 160g
- water - 70g
- Chocolate layer:
- cacao powder - 30g
- coconut oil - 180g
- maple syrup - 130g
- Put cashews (1 cup) and dates (1 cup only) in a bowl. Cover with hot water. Set aside.
- Add pitted dates (240g), almonds (360g) and coconut oil (20g only) to the mixer bowl. Program 1 minute / Speed 10. You will end up with a crumbly mixture.
- Line your tin with baking paper. Tip the crumbly mixture in and push firmly into the tin to create a biscuit-like base. Put in the freezer.
- Drain the cashews and dates from earlier and add them to the mixer bowl, along with coconut oil (90g only), tahini (40g), maple syrup (160g only) and water (70g).
- Slowly turn to Speed 10, staying on Speed 10 for 1 minute total. Scrape down sides.
- Mixture should be homogeneous and caramel-like in consistency. If it requires further processing (a flecked caramel mixture is a sign of this), program 1 minute / Speed 10.
- Pour the caramel mixture over the frozen base, smoothing with a spatula. Return to the freezer for at least an hour before adding the chocolate layer.
- To the bowl add cacao (30g), coconut oil (180g) and maple syrup (130g). Program 2 minutes / 70C / Speed 3. Scrape down sides.
- Program 1 minute / 70C / Speed 3.
- Pour the chocolate mixture over the caramel layer until evenly distributed. Return to the freezer. For best results, leave overnight.
- Cut the slice into bite sized pieces with a hot, sharp knife. For best results, rinse and dry the knife between each use.
- Store in the fridge or freezer.