3 layers which alone are great are placed on top of each other to create insane slices of heaven.
These raw chocolate caramel slices are summer’s answer to baked goods and a reason to start introducing midday snacks into your day. The bottom layer is a simple oat and nut base – which you can use as a base for a raw tart or different flavoured bar. The middle layer is a creamy date caramel that never fully freezes so you get delicious soft caramel with every slice. It’s an easy date caramel you’ll want to save to serve with ice cream, on oats, waffles, toast….
Lastly the 3-ingredient raw chocolate later which cuts the sweetness of the caramel layer. I like to sprinkle it with fleur de sel for that sweet and salty taste, but you can leave it out if you don’t have.
Store it in the freezer for as long as you can hold out.
Raw Chocolate Caramel Slices
For the Base
- 1 1/2 C oats ground into flour
- 1 C almond flour
- 1/4 C coconut oil melted
- 2 tbsp maple syrup
- pinch of salt
For the Caramel Filling
- 130g medjool dates pitted
- 1/2 C almond milk
- 2 tbsp almond butter
- 1 tbsp coconut oil
- 1/2 tsp vanilla
- pinch of salt
For the Chocolate Topping
- 1/4 C coconut oil
- 1/4 C cocoa powder
- 3 tbsp maple syrup
- Line a baking loaf with baking paper
- Grind the oats in a blender until they resemble a coarse flour. Add them to a bowl together with the rest of the base ingredients and mix until you get a sticky and crumbly mixture.
- Pour the base mixture into the loaf pan and press it down evenly. You want to press it tightly so that it holds up. You can use a small smooth glass to roll the base down tight and evenly.
- Place the base in the freezer to firm up
- While the base is firming, make the caramel. Chop up the dates and add them to a medium frying pan along with almond milk, almond butter and coconut oil. Cook on low flame, stirring continuously for about 5 minutes -The dates will get soft and the nut butter and coconut oil will create a paste. Remove from heat and let cool. Once cool, add in vanilla and pinch of salt and place in a blender. Blend until completely smooth.
- Remove the base from the freezer and spread the caramel over it. Freeze until the caramel is quite firm – about an hour.
- When the caramel has firmed up, make the chocolate topping. Melt all the topping ingredients in a medium pan over a low heat. Taste and add a bit more sweetener if desired. Remove the bars from freezer and pour the chocolate over the bars to completely cover the caramel layer. You can sprinkle some flaky salt like Fleur de sel over the chocolate to get a sweet and salty taste. Highly recommended.
- Freeze until the bars are completely firm – 3-4 hours.
- Slice into 12 pieces and keep stored, covered in the freezer.