Date Caramel Slice

Ingredients

Base
¾ cup rolled oats
¾ cup desiccated coconut
10 Cinderella Dates
½ cup roasted almonds
3 Tbsps coconut oil, melted

Date Caramel
2 ¼ cups Cinderella Dates
2/3 cup boiling water
½ cup + 1 Tbsp natural nut butter (Almond or Cashew)
6 ½ Tbsp coconut oil
1 tsp vanilla extract
1 Tbsp water
Pinch of salt

Chocolate Layer
250g block dark chocolate
1 Tbsp coconut oil
Flaky sea salt (optional)

Method

Base:

1. Line a 20cm x 30cm baking tray/tin with baking paper.
2. Place rolled oats, coconut, dates and roasted almonds in a food processor and combine until a fine, crumbly texture forms. Drizzle the melted coconut oil and blend until combined and the mixture holds together.
3. Evenly press mixture into the prepared baking tin, pressing down firmly with the back of a spoon.
4. Set aside in the fridge while you make the caramel.

Caramel:

5. To make the caramel, place dates and water in a medium-size pot and boil, until the dates are mushy, and the water has evaporated off.
6. Place softened dates in the food processor along with the almond butter, coconut oil, vanilla, water and salt. Combine until smooth.
7. Spread caramel evenly over the base in the baking tin.
8. Return to the fridge to set until the filling is firm.

Chocolate:

9. Melt together chocolate and coconut oil in the microwave, in short increments to avoid burning.
10. Once chocolate is melted and smooth pour evenly over the caramel.
11. Sprinkle with flaky sea salt (optional)
12. Pop the slice in the fridge to allow the chocolate to set.
13. Once set, chop into small squares. (Using a hot knife will help to ensure a clean cut)
14. Store in the refrigerator for up to one week, also freezes well.

A recipe by Liv Glazebrooke

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