Healthy Caramel Slice

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This healthy caramel slice is a delicious no-bake dessert made from an almond coconut base and topped with a date peanut butter caramel. If you love healthier treats naturally sweetened with wholesome ingredients, this is the best caramel slice you will ever make.

5 from 3 votes

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www.theconsciousplantkitchen.com

This healthy caramel slice is a delicious no-bake dessert made from an almond coconut base and topped with a date peanut butter caramel.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-caramel-slice/ or scan the QR code here ➡️

Prep Time15

Total Time15

Servings: Slices

Calories: 238.2kcal

Author: Carine Claudepierre

Ingredients

Shortbread Crust

1 cup Almond Flour or oat flour
1 cup Desiccated Coconut
3 tablespoons Maple Syrup
⅓ cup Coconut Oil melted

Healthy Date Caramel Layer

1 ¼ cup Medjool Dates pitted
⅓ tablespoons Maple Syrup or agave syrup or coconut nectar or rice syrup
⅓ cup Peanut Butter (Unsalted) no added sugar, no added oil
2 tablespoons Coconut Oil
2 tablespoons Water
1 teaspoon Vanilla Extract
¼ teaspoon Salt

Chocolate Topping

3 ounces Dark Chocolate
1 tablespoon Coconut Oil

US Customary - Metric

Instructions

Shortbread Layer

Cover a 9-inch x 5-inch slice pan, or an 8-inch x 8-inch baking pan, with parchment paper and let enough paper hang off the sides of the pan so you can easily pull out the slice later. Set aside.
In a mixing bowl, add: desiccated coconut, almond flour, maple syrup, and melted coconut oil.
Stir with a spatula first, then squeeze with your hand to make sure all the ingredients come together and stick together. It can be slightly crumbly, but that's ok. If it's very dry, add an extra tablespoon of coconut oil.
Press the shortbread crumble tightly onto the prepared baking dish.
Freeze 10 minutes while you are making the caramel layer. The freezer harden the coconut oil and firm up the shortbread without baking.

Caramel Filling

In a food processor, add pitted dates, fresh runny peanut butter, melted coconut oil, water, maple syrup, salt, and vanilla.
Process on high speed, until a sticky thick caramel paste forms. You may have to stop the food processor once in a while, scrape down the sides of the bowl and repeat until all the ingredients form a consistent thick date paste.
Pour the caramel paste in the pan, press with a silicone spatula into an even layer.
Return slice tin to the freezer for 10 minutes while you melt the chocolate.

Chocolate Layer

Melt the dark chocolate with coconut oil, in a microwave safe bowl, in 30-second bursts, stirring between to prevent the chocolate from burning.
Drizzle the melted chocolate all over the bar and return to the freezer for 12-15 minutes to harden the chocolate.
Remove the slice pan from the freezer, and pull out the bar from the pan using the hanging pieces of parchment paper.
Cut into 16 squares and enjoy!

Storage

Store the healthy caramel slices in an airtight box in the fridge for up to 2 weeks, or freeze for up to 1 month and thaw in the fridge for a few hours before serving.

Equipment

Nutrition