As you may have gathered from many of my other posts, I have a real sweet tooth which I try to curb...most of the time! But when I do have a little treat, it's good to know I'm treating my body as well as my taste buds! These caramel slices are packed with heart healthy omega-3 fatty acids from the walnuts, antioxidants from the vitamin E found in almonds and filled with fibre from the dates, plus many more vitamins and minerals!
Time: 30 Mins plus chilling time Makes: 12 squares
- Start by placing the pitted dates in a bowl and cover with boiling water. Leave to stand for at least 10 minutes.
- Meanwhile, start on the 'caramel'. Place the medjool dates in a blender and blast until a paste is formed.
- Add the warm water and blend again before adding the almond butter and maple syrup.
- Leave to process for a couple of minutes or until it forms a caramel texture. Cover and place in the fridge.
- Now we can go back to the base, place the dry ingredients in the blender and process until it forms a breadcrumb texture.
- Drain the pitted dates and add to the blender. Process until everything is well combined and sticking together.
- Line a baking tin with foil, then press the base mixture firmly into the tin.
- Grab the caramel from the fridge and evenly layer this over the base then cover and return to the fridge for at least 20 mins.
- Now for the final layer! Bring a pan of water to a gentle simmer then place a heatproof bowl over the pan.
- Add the chocolate, coconut oil and maple and stir until everything has melted and combined.
- Remove the tin from the fridge and layer the melted chocolate over the caramel.
- Return to the fridge and leave to cool for a couple of hours or until the chocolate has set.
- Slice into 12 squares and keep in the fridge to prevent the chocolate from melting.
For the base:
- 100g Pitted dates
- 100g Almonds
- 50g Walnuts
- 80g Oats (gluten free if required)
For the caramel:
- 160g Pitted medjool dates
- 45g Almond butter
- 50ml Warm water
- 2tsp Pure maple syrup
For the chocolate layer:
- 100g Dark chocolate (at least 70%)
- 1 tsp Coconut oil
- 1 tsp Pure maple syrup