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Crunchy almond caramel slice

Oh my this is decadent and to top it off it is completely plant based. The delicious caramel flavour comes from juicy plump Medjool dates. This slice is full of good fats and omega-3s as well as tahini which is a powerful antioxidant and rich in many nutrients including protein, fibre, copper and selenium.


1/2 cup of almond meal

1/2 cup of grounded flaxseed or oats

1/2 cup of roasted unsalted almonds (roasted nuts will add the crunch)

3 tbsp coconut oil

3 tbsp of almond butter or nut butter of choice

1/4 cup of desiccated coconut

2 tbsp of maple syrup

Caramel layer

10-14 medjool dates ( about 1 cup) soaked in hot water for 10 minutes (drain before you blend)

3 tbsp of tahini (or nut butter if you are not a tahini fan)

3 tbsp coconut oil

pinch of salt

Chocolate topping

Whittakers dark chocolate, I break up a quarter of the large block and melt it until it is spreadable. See below for other options.

Line a small slice tin with baking paper, I use a 20 x 20 square brownie tin.

Place you dates in hot water and leave to soak. I use boiling water to speed the softening process up.


In your high speed blender or food processor place almond meal, flaxseed, roasted almonds, coconut, nut butter, coconut oil and maple syrup and blend until nicely combined, you may have some bigger almond pieces but that will just add a nice crunch to the base.

You may need to scrape the edges down a few times. Once all blended press into the tin, you can use your hands or a spatula to get it packed down nicely. Place in fridge while you make the next layer.

Caramel layer

Clean your blender or processor. Drain your dates of most of the liquid (you don't need to be too precious about this) Place dates, tahini, coconut oil and a pinch of salt in the blender and whizz until all combined. You may need to scrape down the edges again to get it all thoroughly combined, you want it as smooth as possible unless you don't mind some chewy parts in the caramel layer. Spread this evenly across your base. Pop in the fridge while you make the chocolate layer.

Chocolate topping

Melt your chocolate layer in the microwave or over a double boiler.

Smooth your melted chocolate across the top of you could drizzle it to make it fancy. Place in freezer until set (usually a good 1-2 hours) If you don't want to use store bought chocolate you can make a chocolate topping by melting 1/4 cup of coconut oil and 1/4 cup of cacao or cocoa powder together with 1-2 tbsp of maple syrup. Drizzle this on the caramel layer and pop in the freezer.

Once set slice into squares and keep in the freezer or fridge depending on the texture you like. I keep mine in the freezer and full a square out to enjoy and let warm to room temperature for a minute.

This slice will last 1 week but I highly doubt it will last a couple of days!

Let me know if you make this recipe and make sure to tag me @barreologynz on Instagram

Tip: It will last longer in the freezer and hidden in a container that says kale soup!


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