Clean Caramel Slice | GF, Vegan, Dairy Free*
I have a confession, I don’t like Tahini. I know it’s all the rage at the moment but I’m just not a real big fan of the taste. The biggest downside to not liking Tahini is that every clean caramel slice recipe I find seems to have Tahini in it! So after a little experimenting in the kitchen here is my version of clean caramel slice. It’s Tahini free and seriously delicious. Perfect to bust out when you have company or for an afternoon treat with a cup of tea.
What you’ll need:
Base:
3 tbsp nut butter (I love Jo’s nut butter recipe but macadamia, cashew or almond butter also work)
1-2 tsp coconut sugar (If you don’t have coconut sugar substitute it for rice malt syrup or honey)
1 tsp vanilla extract
1/2 cup dessicated coconut
1/2 cup gluten free oats
3 tbsp coconut oil (melted)
Filling:
20 medjool dates (pitted)
3 tbsp coconut oil (melted)
3/4 cup filtered water
1/2 tsp vanilla bean paste
1/2 tsp sea salt flakes
Topping:
120g 70% (minimum) Dark Chocolate (I love Alter Eco Dark Chocolate)
1 tsp coconut oil
What to do:
1. Add all base ingredients into a food processor and pulse until a dough is formed.
2. Press dough into a lined baking tray and transfer to the refrigerator.
3. For the filling blend dates and water in a food processor until smooth. Add remaining ingredients and blend until combined.
4. Spread filling over base and pop into the freezer.
5. Melt chocolate and coconut oil, combine. Spread over the slice and return to the freezer for 20-40 minutes until set.
6. Cut into slices & store in an airtight container in the freezer.
Enjoy!
*Dependant on what chocolate you use.
Tip: I think this slice is quite rich, so I recommend slicing it into smaller portions.
