Nutty chocolate caramel slice
This guilt-free chocolate caramel slice is a sweet treat even the kids will enjoy.
Ingredients
140g (1 1/2 cups) rolled oats
70g (1/2 cup) pecans
100g (about 5-6) pitted medjool dates
20g (1/4 cup) desiccated coconut
1 tsp ground cinnamon
60ml (1/4 cup) extra virgin coconut oil
2 tsp maple syrup
Filling
270g (1 3/4 cups) roasted peanuts
100g (about 5-6) pitted medjool dates
60ml (1/4 cup) coconut milk or coconut cream
1 1/2 tbsp extra virgin coconut oil
1 tsp vanilla extract
100g (about 1) peeled banana, broken into pieces
Topping
150g dairy-free dark chocolate, broken into pieces
3 tsp macadamia oil
method
Step 1
For the filling, place peanuts in a bowl and cover with water. Set aside for 8 hours or overnight to soak.
Step 2
Preheat oven to 180C/160C fan forced. Grease base and sides of a 28 x 18cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang.
Step 3
Line a baking tray with baking paper. Sprinkle with the oats and pecans. Bake for 15 minutes or until lightly toasted. Set aside to cool.
Step 4
Transfer the oats and pecans to a food processor. Process until finely ground. Add the dates, coconut, cinnamon, oil and syrup. Process until well combined. Press firmly over base of prepared pan. Use the back of a spoon to smooth surface. Place in fridge to firm.
Step 5
Meanwhile, place drained peanuts in a high-speed blender or food processor. Blend until finely chopped. Use a spatula to scrape down the side of the blender occasionally. Add remaining filling ingredients and blend until smooth, scraping down side occasionally.
Step 6
Spoon filling over prepared base. Smooth the surface. Place in the fridge for 10 minutes to set.
Step 7
For topping, place chocolate in a microwave-safe bowl. Microwave on Low, in 30-second bursts, until melted. Add oil and stir until smooth and combined.
Step 8
Spread the topping over the filling. Place the slice in the fridge for 2 hours or overnight, until firm. Lift out of pan and cut into 24 pieces. Store in the fridge.