I love this slice because it's made from simple ingredients you can recognise. The oats and almonds add texture and nourishment, while the dates create a naturally sweet caramel flavour without the need for refined sugar.
I am passionate about wholefood caramel slice (haha) and I have made so many versions over the years. So, it was actually quite hard for me to decide on this recipe because I kept thinking, how can I make this the best one and share it with the internet? That was a stressful thought - yep, I stressed over caramel slice.
Then I realised that this is the best version - right now. Truth be told, there have been many "best" versions over the years, and each one has been exactly what I was craving at the time. As someone who loves being creative and tends to go through phases, my recipes are always changing and evolving. But every version has absolutely hit the spot.
Recipe
Base:
1 cup oat flour
3/4 cup almond meal (any ground nuts or seeds)
1/4 cup desiccated coconut
3 Tbsp maple syrup
2 Tbsp water (to help bring it together)
Caramel:
6 medjool dates (or 3/4 cup dried dates)
1/2 cup Almond butter (any nut butter)
2 Tbsp melted butter (ghee or coconut oil work fine)
Pinch of salt
Topping:
100-150g of melted dark chocolate (I use Whittakers 72%)
1 teaspoon coconut oil (optional)
Method:
Firstly soak dates in boiling water for 10 minutes. While soaking, in another bowl mix all base ingredients together. Then, smooth base into a lined loaf tin. Once done, drain water from dates & either mash dates with a fork or use a blender. Once mashed or blended - add almond butter, melted butter and salt then mix well. Spread caramel onto your base and place into freezer for 20-30 minutes.
Once chilled and firm, cover with melted dark chocolate. Then place back into freezer for a further 10 minutes to set. .
Cut into squares and enjoy!
Keep stored in the fridge or freezer.
