This has to be one of my all-time favourite foods. Caramel slice. As a kid I would buy slices of ‘millionaires shortbread’ (similar kinda thing) from the local bakery after school and eat it on the way home to celebrate getting though another day of half-assed education. This one has significantly less sugar, and tastes a LOT nicer. It’s also kinder on your waistline…if you don’t eat the whole thing.
For full disclosure, I ate the whole thing. Just me. Why? Because it’s addictive and downright delicious. I also have a problem with portion control. I strongly advise you make this one for when friends visit so you have someone to share it with!
- 200g pitted medjool dates
- 100g tigernut flour
- 100g pecan or almond meal
- 2 tbsp cashew butter
- 1 tablespoon rice malt syrup
- 1 tablespoon cashew butter (extra)
- 1 teaspoon natural vanilla extract
- ½ teaspoon Himalayan Sea Salt
- 3 tbsp raw cocao powder
- 3 tbsp coconut oil
- 1 tbsp rice malt syrup
- Soak the pitted dates in hot water for 10 minutes.
- In a bowl add the tigernut flour, nut meal, almond butter and rice malt syrup.
- A little at a time, pour in the leftover date water in the bowl and mix until a dough forms.
- Press the dough into the bottom of a lined baking dish and set aside.
- Make the caramel by processing the soaked dates in a food processor or blender with the cashew butter, vanilla and salt until smooth.
- Spread the caramel over the dough layer.
- Place the cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until well combined. Pour over the date caramel and freeze for 1-2 hours or until set.
- Slice into bars and serve