You had me at salted caramel! Yum! This is the slice that you have been waiting for your whole life, it is so drool worthy! This is a raw treat that is pretty easy to make in around 30 minutes.
The bottom layer is a brazil nut & chocolate layer but you could use any nut that you have on hand, almonds or cashews would be perfect. The next layer is the salted caramel layer and you can adjust the saltiness to suit your taste, the top layer is a very rich chocolate layer made with dates, cacao and coconut oil.
I know that you will be dying to make this now so I will get straight to the recipe! I hope that you love this salted caramel and chocolate slice as much as I do!
Salted Caramel & Chocolate Slice
Prep time
Total time
Author: Caralee - Real Food Pledge
Serves: 20
Ingredients
- Bottom Choc Layer
- 1 cup dried dates
- 1 cup brazil nuts
- 2 tablespoons cacao
- Dash of vanilla
- Pinch of salt
- 1 tablespoon coconut oil
- Salted Caramel Layer
- 2 cups dried dates
- 1 cup water
- 1 teaspoon vanilla
- 1 teaspoon salt (more if you want saltier)
- 2 tablespoons coconut oil
- Top Choc Layer
- 1 cup dried dates
- ½ cup water
- ½ cup coconut cream
- 2 tablespoons cacao
- 6 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- To Make The Choc Base
- Line a slice tin with baking paper & set aside.
- To make the base place the brazil nuts in the food processor and blitz until a fine crumble.
- Add ¼ cup of dates at a time and blitz until a fine crumble.
- Add the cacao, salt, vanilla and coconut oil and whizz until all ingredients are combined.
- Press the chocolate base into the slice tin and place in the fridge.
- To Make The Salted Caramel Middle Layer.
- Place the dried dates in a saucepan along with the water and let simmer for 15 minutes. If the water evaporates then add a little more water. The dates should go very soft.
- Place the soft dates into the food processor along with the vanilla, salt and coconut oil and blitz until very smooth.
- Add more salt if you want it to be even saltier.
- Once the salted caramel layer is very smooth, spread out evenly over the chocolate base and place back in the fridge.
- To Make The Choc Top Layer
- Place one cup of dates & the ½ cup water in a saucepan and simmer for 15 minutes or until soft.
- Put the dates in the food processor along with the coconut cream, cacao, coconut oil, vanilla extract & salt. Blitz until completely smooth.
- Spread out evenly over the caramel layer and place in the fridge to set for a minimum of two hours.
- Cut into small pieces & store in the fridge.
Watch the video here https://www.youtube.com/watch?v=kzQoxpAhH_M
Hi there,
Just checking whether the quantities mentioned in the ingredients are before or after blending?
Thanks!
Hi Lucy. I measure before I blend. I hope you love the slice 🙂 xx
I made theses yesterday and they taste absolutely amazing. I added some real dark chocolate to the topping as well to add flavour. And used Hazlenuts instead of brazil nuts, which worked well.
I cam across one problem. I took a box of these squares into the office today to share with my colleagues. Unfortunately, they melted so much that we couldn’t pick them up by lunch time.
Is this supposed to happen, as I wanted to take some along this weekend to my cousins birthday, for an Afternoon Tea party, but if we left them on the platters they would melt. Any suggestions?
Should they be this quick to melt?
Hi Lauren. I am glad that you loved the recipe and I think that your additions sound awesome. Yes they will melt because of all of the coconut oil, so they will need to be put in the fridge until you want to serve them, or you could freeze them and that might work well if you need to transport them, giving you a bit more time. It also depends how warm it is where you live as to how quickly it will melt. It really does need to be served chilled for the best result. 🙂 xxx
What is the fat content in the coconut cream you use, in NZ the tins of coconut cream don’t have a lot of fat in them. I tried to make another recipe with a caramel center and it wouldn’t set (not one of your recipes) so I thought it was because of the fat content in the coconut cream was the reason. Thank you. I do enjoy your lovely recipes and look forward to your next ones.
Kathleen
Hi Kathleen. I don’t know the answer to your question about the fat content because I no longer worry about that sort of thing. But the reason that this slice sets is because of the coconut oil which solidifies but if you leave it out of the fridge it will melt. It would be way to floppy with just coconut cream as per your other recipe. Also the tins usually are only half full of the cream I find and so you have to scrape it off the top and not include the watery part. So you have to be careful not to shake the tin. I hope you love this recipe 🙂 xx
Thanks for sharing and answering my question I will give it a go sounds yummy ☺
this recipe is divine can’t wait to try your new ones
Note it is coconut oil not coconut cream if you are using coconut cream this defiantly won’t set as they are completely different ingredients
Hi, just made this today, so yummy! Just wondering if it’s suitable to freeze?
Hi Emma. I am glad that you love it! Yes it is perfect for the freezer and it is super delicious only half defrosted. x
Love this website!!!
I have to ask as so many healthy alternatives have dates in them. I’ve never liked dates, but can you taste them? If so what else could I put in to substitute?
Hi Ellie. I don’t think that you can taste the flavour of the dates, because the salt and cacao over power the dates. But you would have to try it to see what you think. You could possibly use sultanas instead. It is worth a try to see what you think 🙂
Hi Caralee, I was wondering what the best nut would be as a substitute for the Brazil nut? and would it be the same measurement?
I am hoping to make this on Thursday!
Thank you in advanced
Hi There Holly. Thanks for stopping by. You can use any nut that you like, they all work well. And the measurement will be the same. ENJOY! This recipe is one of my favourites!
I’ve been making this one for a while now, thank you so much….
Do you think I cam freeze it?
HI Bekz. Yes freezing them works well. It is super yummy like that too.
Hi there,
I love the look of this recipe, apart from i have a son who is allergic to nuts. Any ideas of a nut free substitute that i could sub the 1c of brazil nuts with in the base for it to still turn out right??
Thanks
Hi There Pamela. How about trying sunflower seeds or cooked quinoa.