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Double Chocolate Caramel Slice

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Chloescreativekitchen.com

Ingredients

Warning0 allergens identified

Double Chocolate Caramel Slice

Chocolate Coconut Shortbread Base

1 cup coconut flakes

½ cup almond flour

½ cup chocolate protein powder

⅓ cup coconut oil

3 tablespoons pure maple syrup

Almond Butter Date Caramel Filling

2 cups medjool dates

⅔ cup coconut oil

½ cup almond butter

2 teaspoons vanilla extract

1 tsp salt

Dark Chocolate Topping

7 ounces dark chocolate

2 tablespoons almond milk

Instructions

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Instructions

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!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Soak Your Dates First 🥝
Soak medjool dates in warm almond milk for 10 minutes before blending to create an impossibly smooth, creamy caramel layer without any grittiness.
Temper Your Chocolate Properly 🍫
Gently melt dark chocolate with coconut oil using a double boiler or 30-second microwave bursts to prevent seizing, ensuring a glossy, smooth topping that sets beautifully.
Toast Your Base Ingredients ✨
Lightly toast almond flour and coconut flakes for 3-4 minutes before mixing to deepen their flavors and add complexity to your shortbread base.
Chill Between Layers 🧊
Refrigerate for at least 30 minutes between each layer to prevent them from blending together and to achieve clean, distinct layers when slicing.
Use Parchment for Easy Release 📋
Line your pan with parchment paper extending beyond the edges so you can easily lift out the entire slice for perfect, mess-free cutting with a hot, wet knife.