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Indulgent 'Caramel' Slice
Buttery, decadent and protein packed
Preparation time: 15 minutes
Gluten free
Ingredients
Base:
- 2 cups almond meal
- 1tsp vanilla extract
- 3tsp grass-fed butter or ghee melted
- 1 serve collagen powder (optional)
- pinch of salt
Caramel layer:
- 6 dates, pitted
- 3/4 cup cashew butter
- 2tsp vanilla extract
- 1/2 cup butter or ghee, softened
- 2tbsp maple syrup
Chocolate layer:
- 150-200g Pana Organic dark chocolate or
Loco Love chocolate chips
- 1-2tsp coconut oil (optional, for easier melting)
- pinch of salt
Method
Start by adding the pitted dates to a bowl and cover with hot water, set aside to soften while you make the base.
Prepare the base:
In a mixing bowl, combine almond meal, vanilla, melted butter/ghee, maple syrup, collagen powder, and salt.
Mix until well combined and the mixture holds together when pressed.
Press evenly into a lined slice tin. Place in the fridge or freezer while you prepare the caramel.
Make the caramel:
Add softened dates, cashew butter, vanilla, butter/ghee, and maple syrup to a food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Spread evenly over the chilled base. Return to fridge/freezer.
Top with chocolate:
Melt chocolate with coconut oil in a heatproof bowl over simmering water (or in short bursts in the microwave).
Pour over the caramel layer and spread evenly. Sprinkle with a pinch of salt.
Set & serve:
Refrigerate until firm (about 1–2 hours) before slicing with a hot knife.
Store in the fridge for up to a week or freeze for longer.
Enjoy x
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