Superfood Caramel Slice

By Catherine Noonan on August 28, 2014 in Food

This caramel slice is pretty much the most guilt-free, feel-good, superfood-packed caramel slice you’re ever going to experience. It doesn’t require cooking, so even the most novice of home cooks are guaranteed to nail it.

It has a lovely moist base of walnuts, almonds, rice syrup and real vanilla bean. The centre is a very fudgy and tasty combination of fresh medjool dates, coconut oil, nut butter, sea salt and a little raw cacao powder. It’s then topped with melted dark chocolate. It’s that easy.

Eat as a cheeky snack when you pass by the fridge or save and serve as a decadent dinner party dessert with a dollop of mascarpone.

Ingredients (makes 16 serves)
Base
• 1 cup almonds
• 1 cup walnuts
• 1/4 whole vanilla bean (or 1 tsp essence)
• 1/4 cup rice syrup

Centre
• 1 cup virgin coconut oil
• 1 cup almond or cashew butter
• 10 large medjool dates
• 1/2 tsp sea salt
• 1 tbsp raw cacao powder

Top
• 100g of your favourite dark chocolate (min. 70% cocoa solids)

Tools
• Food processor
• 20cm x 20cm square cake tin, lined with baking paper
• Double-boiler saucepan

Method
Base
1. In a food processor, whiz the nuts and vanilla bean until a fine nut meal is formed.
2. Add the rice syrup and whiz until evenly combined.
3. Pour the mixture into the loaf tin and press down firmly and evenly.
4. Place the loaf tin in the freezer while you prepare the centre mixture.

Centre
1. In the food processor (don’t worry about washing it), add the coconut oil, nut butter, salt and cacao powder. Whiz until well combined.
2. One at a time, add the dates until they are mixed through, leaving no chunks.
3. Remove the loaf tin from the freezer and pour the centre mixture on top of the base.
4. Return the tin to the freezer on a level surface.

Top
1. In a double-boiler saucepan, melt the dark chocolate.
2. Remove the cake tin from the freezer and, using a fork, score the chilled centre mixture making a rough surface for the chocolate top layer to stick to.
3. Pour the chocolate mixture onto the centre layer and spread quickly and evenly.
4. Return to the freezer and allow to set for another one hour before slicing and serving.

Storage
For best results, store in an airtight container in the freezer.