Raw caramel slice

INGREDIENTS

Base:

• 1 cup almond meal

• 3/4 cup of oats

• 3 medjool dates

• 3 tbsp coconut oil

Caramel:

• 1 1/2 cup medjool dates

• 1/4 cup peanut butter

• 3-4 tbsp plant based milk

• 1/4 tsp vanilla essence (optional)

• Pinch of salt

Chocolate:

• 5 rows of Whittaker's dark chocolate

• 1 tsp coconut oil (optional)

METHOD:

Place oats in a blender or processor and pulse until they’re ground with some chunkier bits, then add the rest of the base ingredients and mix until well combined.

Press the base evenly into a lined tray then place in the freezer.

Mix all of the caramel ingredients in the blender or processor, mix until well combined and a thick but smooth caramel consistency is formed. If it’s too thick/your dates were quite firm, add another tbsp of plant based milk (or more) as needed.

Remove base from freezer and spread caramel over evenly. Place back into the freezer.

Roughly chop the dark chocolate.

Heat about 1/4 cup of water in a small pot, once hot reduce the heat to low and place the chocolate in a heat proof bowl over top of the pot (make sure the water doesn’t touch the bowl). Add coconut oil if using and mix regularly until fully melted.

Remove slice from freezer and pour chocolate layer over top, optional to sprinkle a bit of salt while the chocolate is still soft.

Cut up the slice into squares while the chocolate is still hardening to get a cleaner cut then place back in the freezer to set for about 30 minutes.

Keep stored in freezer and enjoy!

NOTES:

You could use dried dates but you may need to soak them beforehand to allow them to soften.

Vanilla essence is best used when your dates aren’t super soft or using dried dates.

Coconut oil in the chocolate allows it to spread a little more evenly but it’s not necessary.

Vegan + GF (check oats)