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Logo Bonnie Domenghino

Caramel chocolate slices

Source: Delisciously Ella

Prep time

30 min

Prep Notes

For the Base:

1 cup of almonds

1 cup of pecans

 2 cups of dates

2 tablespoons of almond butter

For the Caramel Layer:

 2 cups of dates

 6 heaped tablespoons of almond butter

1/2 cup of water

 2 tablespoons of maple syrup

 1/2 tablespoon of coconut oil

For the Chocolate:

 1/2 cup of cacao butter

 2 tablespoons of raw cacao powder

 2-4 tablespoons of maple syrup (depends how sweet you like it)

 2 tablespoons of almond butter

 1 cup of dates


Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

 Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

 Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth.After the caramel has become solid spread the chocolate layer on top, place thetray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.