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Nutty chocolate caramel slice
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Prep Time:
360 minutes
Cook Time:
17 minutes
Total Time:
377 minutes
Indulgent chocolate caramel slice that pleases both kids and adults guilt-free.
Ingredients:
  • 140g (1 1/2 cups) rolled oats
  • 70g (1/2 cup) pecans
  • 200.00g (about 5-6) pitted medjool dates
  • 20g (1/4 cup) desiccated coconut
  • 2.50 gm ground cinnamon
  • 60ml (1/4 cup) extra virgin coconut oil
  • 13.60 gm maple syrup
  • 270g (1 3/4 cups) roasted peanuts
  • 60ml (1/4 cup) coconut milk or coconut cream
  • 25.20 gm extra virgin coconut oil
  • 4.40 gm vanilla extract
  • 100g (about 1) peeled banana, broken into pieces
  • 150g dairy-free dark chocolate, broken into pieces
  • 13.80 gm macadamia oil
Instructions:
  • Soak peanuts in a bowl of water, letting them rest for 8 hours or overnight to soften.
  • Preheat your oven to 180C/160C fan forced. Grease the base and sides of a 28 x 18cm slice pan, then line it with baking paper, letting the edges hang over.
  • Prepare a baking tray with a layer of parchment paper. Spread out the oats and pecans evenly. Bake in the oven for about 15 minutes, or until they are lightly toasted. Allow them to cool before using.
  • In a food processor, combine oats and pecans until finely ground. Add dates, coconut, cinnamon, oil, and syrup. Process until mixture is well combined. Press firmly into the base of the prepared pan and use a spoon to smooth the surface. Chill in the fridge until firm.
  • Place drained peanuts in a high-speed blender or food processor and blend until finely chopped. Use a spatula to scrape down the sides occasionally. Add the rest of the filling ingredients and blend until smooth, scraping down the sides as needed.
  • Spread the filling evenly over the prepared base, ensuring a smooth surface. Chill in the fridge for 10 minutes to firm up.
  • To make the topping, place the chocolate in a microwave-safe bowl and melt in 30-second intervals on Low power. Stir in the oil until smooth and well combined.
  • Smoothly distribute the topping over the filling, then refrigerate the slice for at least 2 hours but preferably overnight until it sets. Remove from the pan, cut into 24 pieces, and store in the refrigerator.

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