Caramel Slice

Nutritional Information

When we asked around, we learned that caramel slice is a beloved favourite for countless people. So we thought it was time for it to have the Real Food Chef make over. In this version we use coconut oil—with the added benefit of medium chain triglycerides (MCTs)—in place of condensed milk. These can increase energy expenditure compared to the same amount of energy derived from longer chain fats as well as having potential benefits for the skin.

Makes 30–40 small slices.

Ingredients

  • Base: 250g raw pecans
  • 1 cup shredded coconut
  • 8 dried dates, pitted and roughly chopped
  • ½ teaspoon vanilla paste
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 2 tablespoons psyllium husk
  • 2 tablespoons filtered water
  • pinch of salt
  • Caramel filling: 1 cup coconut oil, melted
  • ½ cup almond butter
  • ½ teaspoon vanilla paste
  • ¼ cup maple syrup
  • pinch of salt
  • Chocolate icing: 130g cacao butter, melted
  • ⅓ cup cacao powder + 2 tablespoons extra
  • ¼ cup maple syrup
  • 1 tablespoon honey

Method

  1. Make the base first. Combine all the ingredients in a food processor or blender and process until well combined.
  2. Line a standard slice tin with greaseproof paper. Using your hands, firmly press the mixture into the prepared tin. Place in the freezer while you make the caramel.
  3. Place all the ingredients for the caramel in a food processor or blender and process at medium speed for a few seconds then on a higher speed until smooth and well combined. Pour the caramel mixture evenly over the chilled base and place the tin in the freezer to set while you make the chocolate.
  4. In a saucepan on low heat gently melt the cacao butter. When melted, remove the pan from the heat and add the remaining ingredients to the pan. Whisk for 2 minutes until well combined (if it starts to set put the saucepan back on the heat).
  5. Pour the icing over the caramel and return the tin to the freezer for a few minutes to set.