Hey everyone, this recipe is a little different. These caramel slices can be made a couple of ways, one looks better for the sake of presenting it. The other takes less time. I was trying to prep, set and take these photos in the same afternoon, so I’m just putting it out there, this is the ‘other’ way.
The slices come in layers, the base is compiled of almonds, nut butter of choice and oat flour. They have a healthy caramel centre, which is mainly dates with a little syrup and a dash of vanilla. And some melted chocolate on the top because everything else was just too healthy.
As long as you have a blender, these slices could not be easier to make, but they do take an eternity to set (again, this is why you’re seeing ‘other’).
To make them with perfect presentation, you need to allow some time to set each layer before adding the next, which means an hour or so in the freezer before each layer. Alternatively, your layers can look slightly less put together and you can have it constructed within 15 minutes. Once they’re put together, they take approximately 4 hours to set fully in the freezer. Attempt to cut slices before that, and they’ll be a gooey mess.
This recipe is gluten free, dairy free, vegan and soy free (depending on your chocolate choices) and can be made nut free if necessary.
Serves: 8 Slices
- ¾ cup nut butter (or nut free wow butter)
- ¼ cup GF oats (add additional ¼ cup if nut free)
- ¼ almonds
- 100g pitted dates
- 2 tsp maca powder (optional, I know some people hate the taste)
- 1tsp vanilla extract
- ½ cup water
- 100g dark chocolate
- 2tbsp coconut oil (optional, but it makes the chocolate easier to slice when it’s set)
- Line a baking dish with greaseproof paper.
- Add the oats and almonds to a blender with a milling blade. The oats will become flour sooner than the almonds. Stop blending when the oats are a flour but the almonds still have a little texture. In a bowl mix the flours with the peanut butter and stir until fully combined. When it’s ready the mixture should be really thick and difficult to stir. Using a spoon, spatula, whatever you have on hand, spread the mixture evenly over the base of the baking dish. If you’re going for perfect, place the dish in the freezer for an hour.
- Add all of the caramel ingredients to a blender, adding the water ¼ cup at a time. How much you need will vary depending on the moisture in the dates. The ideal texture is a thick paste but still stir-able. Then spread the caramel over the base layer. Again, place in freezer for another hour if you want perfectly even layers.
- Melt the chocolate. Remove the chocolate from the heat/ microwave when it is about ¾ melted. The heat if the bowl will be enough to melt the rest without making it too hot that it melts the other layers. Then spread the final layer.
- Place dish in the freezer for 4 hours minimum before serving.
Which way would you make them? Are the perfect layers worth the extra time? Let me know if you make them ang tag me using the hashtag #glowsteadyeats.
Until next time,