Gluten-Free and Vegan Chocolate-Caramel Slice

Quick Notes:

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Prep time: 10 mins

Cooking Time: 40 minutes + Freezing

Makes: 20

Allergens: GF / DF / VG

Ingredients:

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For the base:

• 1 cup raw walnuts

• 1/2 cup shredded coconut

• 1/2 cup GF oats

• 2 tbsp peanut butter

• 1/4 cup maple syrup

For the caramel layer:

• 2 cups loosely packed Medjool dates, pitted and soaked

• 1/2 cup tahini

• 2 tbsp coconut oil, melted 

• Pinch pink Himalayan salt

For the chocolate layer:

• 100g HU Chocolate Gems, or dark chocolate

• 1 tbsp Coconut Oil

How to make the slice:

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1. Line a small baking dish with parchment paper. 

2. Place walnuts, shredded coconut, and oats in a blender or food processor and pulse until combined. Add peanut butter, and maple syrup blend until well combined and sticky. 

3. Spoon the mixture into the prepared dish, smooth, and place into the freezer while you make the caramel layer. 

4. Add the Medjool dates, tahini, coconut oil, and pink Himalayan salt into the blender or food processor and blend until smooth. Spoon evenly onto the prepared base and place in the freezer while you prepare the chocolate layer. 

5. Melt the chocolate and coconut oil in a small saucepan over low heat until melted. Pour the melted chocolate onto the caramel layer, covering the entire surface, return to the freezer.

6. Allow it to set in the freezer for 45 minutes before removing and slicing it into squares using a warm knife.

7. Store in the freezer in an airtight container. Remove 5-10 minutes prior to serving.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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