LUXE / HEALTH raw date caramel slice…

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Caramel slice has got to be one of my absolute favourite treats but the generic stuff you find at your local cafe is often laden with refined sugars. Although there are endless recipes online for healthier versions of this tasty treat, I’m forever experimenting with new combos and think I’ve stumbled onto a winner. While dates are high in fructose (so I wouldn’t suggest noshing on them every day), they are the perfect addition to this sticky slice…just try not to devour the whole slab at once!

x A

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LUXE / HEALTH Raw Date Caramel Slice

Ingredients:

For the base:
4 dates, pitted and diced
1/4 cup shredded coconut
1/4 cup rolled oats
1/2 cup raw pecans
1/4 cup melted coconut oil

For the date caramel:
4 dates, pitted and diced
4 tbsp. tahini
2 tbsp. rice malt syrup
1/4 cup melted coconut oil

For the chocolate:
1/4 cup cacao
1/4 cup melted coconut oil
1 tbsp. rice malt syrup
Crack of sea salt

Method:

  • To make the base, pop all the ingredients into a food processor and pulse until mixture resembles chunky breadcrumbs.
  • Line a baking tin or small square tupperware container with baking paper. Pour the shredded base mixture into the prepped tin and press down firmly. Pop in the freezer while you make the caramel.
  • Place dates, tahini, rice malt syrup and coconut oil in the food processor and blend until the mixture comes together like it does when you’re making dough. Tip out into a fine sieve and drain off any excess milky oil that has been released by the tahini.
  • Press the caramel firmly into the base with your fingers or a spatula and place back into the freezer.
  • Whisk together the cacao, coconut oil and rice malt syrup, add a crack or two of sea salt and pour over the caramel layer. Place back in the freezer once more and leave to set for 30-60 minutes.
  • Slice into thick chunks and enjoy! The slice will keep in the fridge for up to a week.

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