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Caramel Slice

Recipe & picture courtesy of Felicity Neal
  Prep Time: 20mins
  Cook Time: 0mins
  Serves: 10 to 12
  • We used 2 blocks of Just Organic 70% Dark Chocolate from Aldi
  • This slice can an be stored in the fridge (ready to eat) or frozen.

Ingredients

  • 2 cup rolled oats
  • 1 cup smooth or crunchy salted peanut butter
  • 4 tablespoons maple syrup
  • 1 cup + 6 tablespoons non-dairy milk of choice
  • 2 cups medjool (pits removed) or pitted dates (if using pitted dates soak in hot water for 30 minutes and then drain)
  • 1 teaspoon vanilla extract
  • 200 grams of chocolate or raw chocolate*

Directions

Step 1

Place the oats in a blender and blend until they reach a flour-like consistency.

Step 2

Pour the blended oats until a large bowl and add the peanut butter, maple syrup & 6 tablespoons of milk. Mix well.

Step 3

Pour the base mixture into a greased 6x6 slice tin and smooth down with the back of a spoon. Place in the freezer for approximately 10 minutes to set.

Step 4

Meanwhile, place the dates, vanilla extract & 1 cup of milk in your blender and blend until it forms a smooth, thick paste.

Step 5

Spread the caramel mixture over the top of the base layer and return to the freezer for another hour or more until firm.

Step 6

For the chocolate topping, place the chocolate in a heatproof bowl set over a pan of water (don’t let the bowl touch the water). Heat the water to a low simmer and stir the chocolate until melted. Pour the melted chocolate over the top of the slice and spread evenly. Use a sharp knife to cut the slice while the chocolate is still soft but firm enough to slice.

Step 7

Return to the freezer for another 10 minutes to set. Slice & serve.

  • We used 2 blocks of Just Organic 70% Dark Chocolate from Aldi
  • This slice can an be stored in the fridge (ready to eat) or frozen.
  • We used 2 blocks of Just Organic 70% Dark Chocolate from Aldi
  • This slice can an be stored in the fridge (ready to eat) or frozen.

Ingredients

  • 2 cup rolled oats
  • 1 cup smooth or crunchy salted peanut butter
  • 4 tablespoons maple syrup
  • 1 cup + 6 tablespoons non-dairy milk of choice
  • 2 cups medjool (pits removed) or pitted dates (if using pitted dates soak in hot water for 30 minutes and then drain)
  • 1 teaspoon vanilla extract
  • 200 grams of chocolate or raw chocolate*

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