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Salted Caramel & Chocolate Slice

22/08/2015 By Caralee 21 Comments

Salted Caramel Choc 2

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.

Salted Caramel & Choc5

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!

5.0 from 1 reviews
Salted Caramel & Chocolate Slice
 
Print
Prep time
20 mins
Total time
20 mins
 
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
  1. To Make The Choc Base
  2. Line a slice tin with baking paper & set aside.
  3. To make the base place the brazil nuts in the food processor and blitz until a fine crumble.
  4. Add ¼ cup of dates at a time and blitz until a fine crumble.
  5. Add the cacao, salt, vanilla and coconut oil and whizz until all ingredients are combined.
  6. Press the chocolate base into the slice tin and place in the fridge.
  7. To Make The Salted Caramel Middle Layer.
  8. 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.
  9. Place the soft dates into the food processor along with the vanilla, salt and coconut oil and blitz until very smooth.
  10. Add more salt if you want it to be even saltier.
  11. Once the salted caramel layer is very smooth, spread out evenly over the chocolate base and place back in the fridge.
  12. To Make The Choc Top Layer
  13. Place one cup of dates & the ½ cup water in a saucepan and simmer for 15 minutes or until soft.
  14. Put the dates in the food processor along with the coconut cream, cacao, coconut oil, vanilla extract & salt. Blitz until completely smooth.
  15. Spread out evenly over the caramel layer and place in the fridge to set for a minimum of two hours.
  16. Cut into small pieces & store in the fridge.
3.3.3077

Watch the video here https://www.youtube.com/watch?v=kzQoxpAhH_M

Related

Filed Under: Desserts, Recipe, Treats Tagged With: Chocolate & Caramel Slice, Salted Caramel, Salted Caramel and Chocolate Slice

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Comments

  1. Lucy says

    24/08/2015 at 8:23 am

    Hi there,

    Just checking whether the quantities mentioned in the ingredients are before or after blending?

    Thanks!

    Reply
    • Caralee says

      24/08/2015 at 3:32 pm

      Hi Lucy. I measure before I blend. I hope you love the slice 🙂 xx

      Reply
  2. Lauren says

    24/08/2015 at 11:33 pm

    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?

    Reply
    • Caralee says

      25/08/2015 at 9:32 am

      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

      Reply
  3. Kathleen says

    25/08/2015 at 11:29 am

    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

    Reply
    • Caralee says

      25/08/2015 at 12:33 pm

      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

      Reply
      • Kathleen says

        27/08/2015 at 3:03 pm

        Thanks for sharing and answering my question I will give it a go sounds yummy ☺

        Reply
        • Kathleen says

          25/11/2015 at 12:58 pm

          this recipe is divine can’t wait to try your new ones

          Reply
    • Sue says

      05/10/2015 at 3:17 pm

      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

      Reply
  4. Emma says

    28/08/2015 at 5:56 pm

    Hi, just made this today, so yummy! Just wondering if it’s suitable to freeze?

    Reply
    • Caralee says

      29/08/2015 at 9:05 am

      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

      Reply
  5. jill says

    17/09/2015 at 1:41 am

    Love this website!!!

    Reply
  6. Ellie says

    05/10/2015 at 3:19 pm

    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?

    Reply
    • Caralee says

      06/10/2015 at 9:30 am

      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 🙂

      Reply
  7. Holly says

    20/09/2016 at 1:21 pm

    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

    Reply
    • Caralee says

      21/09/2016 at 10:23 am

      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!

      Reply
  8. Bekz says

    07/02/2017 at 10:50 am

    I’ve been making this one for a while now, thank you so much….
    Do you think I cam freeze it?

    Reply
    • Caralee says

      20/02/2017 at 12:02 pm

      HI Bekz. Yes freezing them works well. It is super yummy like that too.

      Reply
  9. Pamela Davies says

    31/05/2017 at 10:54 am

    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

    Reply
    • Caralee says

      08/06/2017 at 1:49 pm

      Hi There Pamela. How about trying sunflower seeds or cooked quinoa.

      Reply

Trackbacks

  1. Video: Salted Caramel & Chocolate Slice says:
    12/11/2015 at 4:31 pm

    […] Click here for the full written recipe. […]

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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