After posting a ridiculously yummy, but ridiculously bad-for-you recipe for caramel chocolate slice that my husband loves (and occasionally bakes for his mates when they go on their hunting or fishing trips), I thought “right! I’m going to see if I can make one that’s just as delicious, but is full of nutritious ingredients!” This is a ‘healthy caramel slice’ that is really worth getting excited about – it’s quick to make and ridiculously delicious.
Creating a healthier version seemed like mission impossible at first, but after four attempts I have made a ‘healthy date cashew chocolate caramel slice’ that mimics the flavour, texture and all round deliciousness of the original.
I’ve fed it to many guinea pigs now, and people are just gob-smacked when I tell them it contains no refined-sugar or dairy (or gluten, if I use ground almonds rather than oats – oats are not gluten-free). Enjoy!
Watch my video below on how to create this amazing recipe at home!
- fine rolled oats* ¾ cup (you can also use ground almonds as a gluten-free alternative, oats are not gluten-free)
- coconut thread ¾ cup
- good quality dark cocoa powder 1 tablespoon (I used Equagold's Dutch cocoa powder)
- medjool dates 6, pitted
- raw almonds ½ cup
- salt one pinch
- coconut oil 6-8 tablespoons, melted
Date and cashew caramel filling
- dried pitted dates 400g
- boiling water ¾ cup
- cashew nuts 2 cups softened**
- pure maple syrup ¼ cup (not the stuff that's artificially flavoured with sugar!)
- coconut oil ½ cup melted
- vanilla extract 1 teaspoon
Chocolate and walnut topping
- good quality dark chocolate 150-200g (check dairy-free if required)
- neutral oil 1 teaspoon (e.g. walnut, canola, soy)
- walnuts 1/3 cup chopped (optional)
- coconut thread 1-2 tablespoons (optional)
Preheat oven to 180degC/355 Fahrenheit. Lightly grease and line the bottom and sides of a square baking tin (20cm x 20cm) with baking paper.
- Place oats/ground almonds, coconut thread, cocoa powder, medjool dates, almonds and salt in a food processor and blitz until a fine, crumbly texture. Drizzle in melted coconut oil/butter and pulse until well combined and the mixture holds together when you pinch it between your fingers.
- Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon or spatula. Bake for 10-15 minutes until light golden. Set aside in the fridge to cool while you make the caramel.
- To make the caramel, place dates and water in a medium-size pot and boil, stirring frequently, until the dates are very soft and mushed up, and all the water has evaporated. Place dates in the food processor along with the softened cashew nuts, maple syrup, coconut oil/butter and vanilla. Blitz until nice and smooth – this will take at least a few minutes. scrape down the sides of the food processor a few times to make sure everything has been blended.
- Spread caramel all over the base in the baking tin. Set aside in the fridge to set for at least 4 hours or the freezer for at least 2 hours, or until the filling is firm.
- Melt chocolate in the top of a double boiler or in a glass bowl set above a small pot of simmering water. Mix in oil if using. Pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set. If it still seems a bit soft, return to the fridge/freezer for a bit longer.
- Cut into about 25 pieces (a long, sharp serrated knife dipped in hot water will help a lot! I also find it easier to flip the whole caramel slice upside-down and cut through the base down). The slice will keep for up to a week in the fridge.
- ** To make softened cashew nuts, either soak in water overnight, or boil cashew nuts in a pot of water for about 15 minutes or until soft. Drain.