The Best Chocolate Caramel Slice
This is the most delicious gooey indulgent treat AND is super easy to whip up in the kitchen! It combines an amazing crunchy chocolate topping with salted tahini caramel and a crunchy nutty base.
Not only that, but it is also:
Keto (very low in sugars)
Refined sugar free
Gluten free Completely delectable
For the base
1/2 cup cashews
1 cup almonds
2 medjool dates, pitted OR 1tbsp date paste OR 2tsp stevia liquid (for keto option)
1 tbsp water
1/2 tsp vanilla extract
For the caramel
1/2 cup hulled tahini
2 medjool dates, pitted OR 1tbsp date paste OR 1tsp caramel stevia for ultimate caramel taste (and keto option)
3 tbsp hot water
pinch of Himalayan salt
For the cacao topping
1/2 cup cacao powder
1/2 cup cacao butter melted gently on stove top (careful not to boil)
2 tbsp date paste OR maple syrup OR pure honey OR 2tsp stevia liquid (for keto option)
1 tbsp water
Line a small tin with baking paper.
To make the base, combine all of the ingredients in a food processor until the mixture combines and holds its shape with moulded but is still a little chunky. Spread the base into lined tin and flatten with a spoon. Place in the fridge/freezer to set.
To make the caramel layer, combine all of the ingredients in a food processor and blitz until smooth. Spread the caramel over the base layer and flatten it with a spoon. Return to the fridge/freezer.
In a small bowl, combine cacao topping ingredients and stir until they form a smooth mixture. Add more water if the mixture is too thick. Spread over caramel layer evenly. Place the tin in the freezer and allow to set for 20 minutes. Cut into slices and serve chilled. This slice will last in the freezer for up to 2 weeks but if you are like me it will be gobbled in a matter of days hehe.