This delicious chocolate caramel slice is practically guilt free! It’s made with whole-food, gut-friendly ingredients and sweetened naturally… plus it’s super simple and quick to make. Wooo!!
Base
200g pecans
200g cashews
80g unsalted butter or coconut oil, plus extra for greasing dish
4 pitted medjool dates
1/4 tsp fine sea salt
Filling
300g pitted medjool dates
150g ghee, unsalted butter or coconut oil
300g coconut cream or sour cream
1 tsp vanilla paste or 1/4 tsp vanilla powder
1 Tbsp gelatin powder
1 tsp fine sea salt
Chocolate* (or see Notes for other ideas)
200g cacao butter
50g cacao powder or 30g Dutch cocoa
50–60g honey or pure maple syrup
1 tsp vanilla bean paste or 1/4 tsp vanilla powder
1/8 tsp fine sea salt
Thermomix Method
Base:
Filling:
Chocolate:
Conventional Method
Base:
Filling:
Chocolate:
To serve:
Slice into squares as soon as chocolate is just set (about 10-15 mins) as it will crack if you slice it when the chocolate is very firm. Store in the fridge or freezer.