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30 • minutes
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18 • slices
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Not too hard!

Salted Caramel and Hazelnut Slice

5/5 (2)

Ingredients

  • Oat Base
  • tick1 cup of raw nuts (I used cashews + almonds)
  • tick1 cup of Chantal Organics Rolled Oats
  • tick1 ½ cups of medjool dates (around 18)
  • tick½ tsp of salt
  • tick1 tsp of water
  • Caramel Layer
  • tick14 medjool dates
  • tick1/3 cup of Chantal Organics Almond Butter
  • tick3 tsp of maple syrup or Chantal Organics Rice Syrup
  • tick½ tsp of vanilla syrup
  • tick½ tsp of salt
  • tick1 tsp of water
  • tick1/3 cup of raw hazelnuts
  • Chocolate Layer
  • tick½ cup of Chantal Organics Coconut Oil
  • tick1/3 cup of cacao powder
  • tick3 tsp of maple syrup
  • tickPinch 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.

Chantal Organics Products used

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Jumbo Rolled Oats
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Almond Butter
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Rice Syrup
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Coconut Oil Deodorised/Neutral

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5/5 (2)


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