'Caramel Slice'

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For the base:

100g Pitted dates

100g Almonds

50g Walnuts

80g Oats (gluten free if required)

For the caramel:

160g Pitted medjool dates

45g Almond butter

50ml Warm water

2tsp Pure maple syrup

For the chocolate layer:

100g Dark chocolate (at least 70%)

1 tsp Coconut oil

1 tsp Pure maple syrup


  • Start by placing the pitted dates in a bowl and cover with boiling water. Leave to stand for at least 10 minutes.

  • Meanwhile, start on the 'caramel'. Place the medjool dates in a blender and blast until a paste is formed.

  • Add the warm water and blend again before adding the almond butter and maple syrup.

  • Leave to process for a couple of minutes or until it forms a caramel texture. Cover and place in the fridge.

  • Now we can go back to the base, place the dry ingredients in the blender and process until it forms a breadcrumb texture.

  • Drain the pitted dates and add to the blender. Process until everything is well combined and sticking together.

  • Line a baking tin with foil, then press the base mixture firmly into the tin.

  • Grab the caramel from the fridge and evenly layer this over the base then cover and return to the fridge for at least 20 mins.

  • Now for the final layer! Bring a pan of water to a gentle simmer then place a heatproof bowl over the pan.

  • Add the chocolate, coconut oil and maple and stir until everything has melted and combined.

  • Remove the tin from the fridge and layer the melted chocolate over the caramel.

  • Return to the fridge and leave to cool for a couple of hours or until the chocolate has set.

  • Slice into 12 squares and keep in the fridge to prevent the chocolate from melting.

Jodie McGregor