Salted Caramel and Hazelnut Slice

5/5 (2)

You can use 85% dark chocolate in replace of the homemade cacao chocolate if that’s easier for you. This makes it really creamy and rich and is equally as good.

INSTRUCTIONS Print the recipe

Ingredients

Oat Base
1 cup of raw nuts (I used cashews + almonds)
1 cup of Chantal Organics Quick Cooking Rolled Oats
1 ½ cups of medjool dates (around 18)
½ tsp of salt
1 tsp of water
Caramel Layer
14 medjool dates
1/3 cup of Chantal Organics Almond Butter
3 tsp of maple syrup or Chantal Organics Rice Syrup
½ tsp of vanilla syrup
½ tsp of salt
1 tsp of water
1/3 cup of raw hazelnuts
Chocolate Layer
½ cup of Chantal Organics Coconut Oil
1/3 cup of cacao powder
3 tsp of maple syrup
Pinch of salt

instructions

Step 1.

In your food processor add all the ingredients for the oat base and blitz well until combined and sticky. Now line a baking dish with baking paper and press the oat base into the dish. Place in the fridge to harden.
Step 2.

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.
Step 3.

Scoop the caramel on top of the oat base and spread smoothly. Now crush the hazelnuts roughly and sprinkle over the top of the caramel. Press down gently and then place in the fridge to harden.
Step 4.

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. Once everything is hard, you can take it out of the tray and carefully slice it.
Serving suggestions

Place in the fridge for 1 week.