Salted Caramel, Peanut And Chocolate Slice

By Tamika Woods on September 30, 2016 in Food

This combination of crumbly oat base, sticky salted caramel and smooth dark chocolate with a crunch of peanuts is simply drool-worthy. Think caramel slice meets Snickers made from nothing but wholefoods, but just as delicious as the originals.

The best things about this slice? You probably have all of the ingredients in your pantry right now, it’s naturally sweetened, it’s high in protein and fibre, and it comes together with just 10 ingredients.

INGREDIENTS
Takes 45 minutes. Makes 8 – 10 slices.

Base
1/2 cup raw cashews
1/2 cup rolled oats
1/3 cup buckinis (or sub in more oats)
6 Medjool dates, pitted
1 tbsp water

Filling
3 tbsp tahini
6 Medjool dates, pitted
1 tbsp nut butter (cashew butter, for example)
1/4 cup water
3/4 tsp salt
Tiny squeeze of lemon juice

To Top
1/3 cup roasted peanuts, roughly chopped
1 block of good quality (70-85%) dark chocolate

METHOD
1. Add cashews, oats and buckinis to a food processor and blend for 1-2 minutes until finely broken down. Add the dates and process for another minute (it will still be crumbly at this point). With the motor running, slowly add the water until the mixture comes together in a sticky ball. Add a little more water if this doesn’t happen after 1 tablespoon.

2. Press the base mixture into the bottom of a small loaf or square tin (silicon is useful if you have it as it makes it easier to remove later on).

3. In the same food processor, add all of the ingredients for the caramel filling and blend until completely smooth and creamy.

4. Pour the caramel over the base and smooth with the back of a spoon.

5. Sprinkle the chopped peanuts over the caramel layer.

6. In a small pot or double boiler, melt the chocolate slowly over very low heat.

7. Pour the melted chocolate over the crushed peanuts and smooth with the back of a spoon.

8. Place the tin in the freezer for around 10-15 minutes – just until the chocolate layer is set.

9. Remove from the freezer, run a knife around the sides of the tin, and then carefully remove the slice. Set it upside-down on a chopping board (with the chocolate layer facing the board) and carefully cut it into slices. Store in an airtight container in or out of the fridge for up to a week.