Who remembers that choc caramel slice from when you were a kid? Biscuit and butter base, condensed milk caramel and melted cadbury dairy milk topping! So darn delicious but also probably 3567 grams of processed sugar which wouldn’t be such a problem if you are one of those weirdos people who can just have one piece. Nosireeee not me. I’m a eat-the-whole-darn-tray kinda gal so the need to create something a little less diabetes-inducing and slightly more nutritionally sound is what brought me (and you) to this point. Now I’m not going to bullshit you, condensed milk caramel is possibly one of the most delicious things on the planet and this just isn’t the same but it’s a solid effort for a dairy, gluten & refined sugar free version.
If you guys have been following along over on my Insta stories you will be right up to date with the madness and antics of G and the new puppy Jax as well as the day to day goings on in my kitchen. My blog is the place where the actual recipes and pretty photos end up but please don’t be fooled, this is NOT daily life. If you hang with me on Instagram you’ll know that the daily meals are anything but beautiful, they are created with the least amount of fu&king around possible with maximum nutritional bang for your buck. I show you guys how to get more veggies in your life and ways to sneak them into kids (or partners) and rehash leftovers like a total boss.
I’m also heading over to the UK to run some cooking workshops at a conference over there in a couple of weeks and I’m not-so-quietly crapping myself. My standard approach to most things that stress me out is total avoidance of the situation. Like completely not acknowledging the pending incident will somehow sort itself out magically and I can just wing-it, then my anxiety starts to get the better of me and I stress myself to the eyeballs thinking about it BUT STILL DO NOTHING! I have presentations to prepare….. better make some choc caramel slice. True story. What the hell is with that? Anyhow, cross your fingers for me that I get my $hit together soon and any hot tips you have for me on dealing with that bloody brutal 23hr flight I’d love to hear, I’ve done it a few times before and to say I am dreading it would be an understatement! Anyway, here’s your slice!
Choc Caramel Slice
Ingredients
- BASE
- 1 cup dessicated coconut
- 50 g melted coconut oil/butter/ghee
- 5 fresh medjool dates, pitted
- CARAMEL
- 15 fresh medjool dates, pitted
- 100 g coconut oil/ghee or butter
- 2 cups full fat coconut milk
- CHOCOLATE
- 1/2 cup cacao butter or coconut oil, melted
- 1/2 cup cashew butter (or nut butter of your choice)
- 2-3 heaped tbs raw cacao (depending on how bitter you like it)
- 2-3 tbs maple syrup/honey/ rice malt syrup
Instructions
-
BASE
-
Blend dates and coconut oil/butter/ghee in a food processor until smooth. Add coconut and blend to just combined. Press into a baking paper lined tray firmly.
-
CARAMEL
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Blend everything in the same food processor or high speed blender until smooth. Transfer to a small pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 5-10 mins. Set aside to cool slightly then pour over base and pop it in the freezer while you make the chocolate.
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CHOCOLATE
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In the interests of keeping washing up to a minimum, use the same food processor again (don't bother washing it) and add all the ingredients and blend until smooth. Remove the caramel & base from the freezer, pour the chocolate on top and pop it back in the freezer to set for a couple of hours before slicing.
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Once ready this can be chopped and stored in the fridge for up to 10 days (as if it's going to last that long) or the freezer for up to 6 months.
These look amazing as do your other recipes. Just discovered your site today. You offer a fresh take on recipes and nutrition. If you would, you may consider omitting profanity to gain a broader audience. I personally dislike it and there are likely others who won’t say anything but will scroll on by. I’m suggesting it because you have so much to offer and have such a likeable personality. I find your creativity in the kitchen genius and respect what you are doing to feed your daughter well. You’ve clearly worked hard to learn and create all that you have and I appreciate you sharing your great ideas!
Hi Jan, thanks for your feedback and for stopping by. I am sorry if my choice of words offends you or others but how I express myself is an honest and true reflection of who I am in person, I won’t change that, what some find unlikable is the the exact reason that others connect to me. I do hope that you can appreciate who I am, flawed language and all and enjoy the blog. Once again, I do appreciate you checking out my page.
Your ‘profanity’ delighted me. I love the way you write and am so glad I found this site.
Thanks Taryn, it offends a few people but it’s my blog and I’ll write how I want to
You’re not fake,and that is refreshing! Much love x
Thanks Krystal
Hi there, what size baking tray would you recommend for this? 🙂
Hi Laura, the one I used was about a 28 x 20cm dish
Hi it says Caramel, how did u make it please, the caramel ??
It’s in the recipe?
CARAMEL
15 fresh medjool dates, pitted
100 g coconut oil/ghee or butter
2 cups full fat coconut milk
Hi 🙂
I am looking at making this recipe to add to the Christmas desert repertoire, and I was wondering if instead of coconut milk I could replace with condensed coconut milk? Ordinarily I would not do this but I need this to work sweetness wise for multiple people who do not have the same take on cooking as me (i.e healthy and kids with every allergy under the sun).
Thanks so much 🙂
I haven’t tried it but let me know how it goes