Almond Butter Caramel Slice Recipe from Eleanor Ozich

If I had to pick one sweet treat for the rest of my life, it would most definitely be caramel slice, with a buttery biscuit base, and silky, rich filling. This recipe is a magical transformation of simple, wholesome ingredients, in to something rather fantastic. It’s my last recipe for year, and I hope you enjoy it!

For the base:
3/4 cup rolled oats or shredded coconut
3/4 cup dates, pitted
3/4 cup almonds, or nuts of your choice
3 tbsp melted coconut oil or unsalted butter
2 tbsp water
pinch of sea salt

For the caramel:
3/4 cup almond butter, or nut butter of your choice
1/3 cup coconut cream
1/2 cup coconut oil, melted
1/3 cup pure maple syrup or honey
2 tsp pure vanilla extract
a pinch of sea salt

For the chocolate topping:
150g good quality dark chocolate
1/4 cup coconut cream
2 tbsp coconut oil, melted

Add the base ingredients to a food processor, and process for twenty seconds or so, until the mixture resembles coarse bread crumbs. Add the coconut oil and water, and pulse until the mixture starts to come together. Press mixture evenly into a slice tin lined with baking paper.

Add caramel ingredients to a food processor or blender, and blend until silky and smooth. Pour the caramel on top the base, and smooth out evenly using a spatula. Pop in the freezer to set for at least 45 minutes.

Lastly, melt the chocolate over a double boiler, and then whisk in the coconut cream and coconut oil until well incorporated and glossy. Pour over the caramel, and smooth out evenly. Place in the freezer to set for at least 3 hours.

To serve, remove from the freezer and allow to thaw for 15 minutes, slice in to thick pieces, and enjoy!

Makes 12 small slices, store in the fridge or freezer.


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