Double Chocolate Caramel Slice (Edit recipe)

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This Double Chocolate Caramel Slice is a delicious no-bake dessert made with wholesome ingredients. It has a chocolate coconut shortbread base, creamy almond butter date caramel, and a rich dark chocolate topping. It all comes together in a heavenly, decadent bite, perfect for caramel lovers!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 16

Ingredients

Chocolate Coconut Shortbread Base

1 cup Coconut Flakes, Unsweetened, (finely shredded coconut)
0.5 cup Almond Flour
0.5 cup Chocolate Protein Powder, see notes for substitution
0.333 cup Coconut Oil, melted
3 Tbsp Maple Syrup, Pure

Almond Butter Date Caramel Filling

2 cups Medjool Dates, pitted
0.666 cup Coconut Oil, melted
0.5 cup Almond Butter
2 tsp Vanilla Extract
1 tsp Salt

Dark Chocolate Topping

7 oz Dark Chocolate, either use a chopped chocolate bar or chocolate chips
2 Tbsp Almond Milk, or any non-dairy milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place dates in a large bowl and pour enough hot water on top to cover them. Soak for about 20 minutes to soften while you make the base.
Line an 8x8 inch baking pan with parchment paper, with some overhang so you can easily remove the slice later. Set aside.
In a mixing bowl, combine desiccated coconut, almond flour, protein powder, melted coconut oil, and maple syrup. Stir until well combined. The mixture should be crumbly but stick together. If it's too dry, add an extra tablespoon of melted coconut oil.
Press the mixture firmly into the bottom of the pan. Set aside.
Once the dates are done soaking, drain and discard the soaking water. Pat with a towel to remove excess water.
In a food processor or high powered blender, combine the softened dates, melted coconut oil, almond butter, vanilla, and salt. Process/blend in 30 second increments, stopping to scrape down the sides as needed, until completely smooth with no date chunks. The mixture should be very thick and creamy. If it's too thick to blend, add a small splash of hot water. Avoid adding more than 1/4 cup of water, or the caramel may be too soft when you slice it later.
Spread the date caramel evenly over the base layer. Place in the fridge for at least 90 minutes, or until very firm.
Once the caramel layer is set, make the chocolate topping. Place dark chocolate in a small microwave safe bowl. Microwave in 30 second increments, stirring between, until melted and smooth. Stir in non-dairy milk until combined and creamy.
Immediately spread the chocolate topping evenly over the caramel layer. Place in the fridge for 20 minutes, or until the chocolate has hardened.
Remove the caramel slice from the pan using the overhanging parchment paper and transfer to a cutting board. Cut into 16 squares and enjoy!

Notes

You can substitute the chocolate protein powder with the same amount of almond flour. The base will not be chocolate flavored, so add a tablespoon or two of cocoa powder if desired. If the mixture becomes too thick, add an extra tablespoon of melted coconut oil.

To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm (not hot) water, wipe dry, then cut quickly. For very neat slices, clean knife betwen each cut. Don't make the knife too hot or the chocolate melts when you cut it and smears into the caramel.

Storage: Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month- thaw before eating.

*Chill time: 15 mins

*Total time: 1 hr 45 mins

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	285
Fat:	25 g
Carbohydrates:	11 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	155 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.