Salted Caramel Slice

by Renee Sexton

​This ‘no bake’ salted caramel slice is a healthier alternative to most store brought varieties. It’s made with a nourishing base of nuts, dates and rolled oats instead of biscuit, and medjool dates blended with almond butter do a pretty spectacular job of caramel!


Ingredients

Oat base

  • 1 cup of raw nuts (we love cashews and almonds)
  • 1 cup Chantal Jumbo rolled oats
  • 1 ½ cups medjool dates (around 18)
  • ½ tsp Chantal fine sea salt
  • 1 tbsp of water

Caramel layer

  • 14 medjool dates
  • 1/3 cup Chantal almond butter
  • 3 tbsp Chantal brown rice syrup
  • ½ tsp of vanilla syrup
  • ½ tsp Chantal fine sea salt
  • 1 tbsp of water
  • 1/3 cup of raw hazelnuts

Chocolate layer

  • ½ cup Chantal coconut oil
  • 1/3 cup of cacao powder
  • 3 tbsp of maple syrup
  • A pinch of Chantal fine sea salt

Note: you can use melted 85% dark chocolate instead of the homemade cacao chocolate if that’s easier. This makes it really creamy and rich, and it is equally as good.


Method

  1. ​In your food processor add all the ingredients for the oat base and blitz well until combined and sticky.
  2. Now line a baking dish with baking paper and press the oat base into the dish. Place in the fridge to harden.
  3. While the base hardens its time to make the caramel layer. In your food processor add all the ingredients except for the hazelnuts. Blitz until smooth and creamy.
  4. Scoop the caramel on top of the oat base and spread smoothly.
  5. Now crush the hazelnuts roughly and sprinkle over the top of the caramel. Press down gently and then place in the fridge to harden.
  6. Now its time to make the chocolate. In a saucepan add all the ingredients and heat gently until everything has melted and combined. Pour over the top of the caramel and place in the fridge for 1-2 hours to set.
  7. Once everything is hard, you can take it out of the tray and carefully slice it. Store in the fridge for 1 week.

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