Chocolate Caramel Peanut Slice

 Chocolate Caramel Peanut Slice

 

Ingredients

Makes about 20 slices (depending how big you cut them – but smaller is better as they’re rich).

Base layer

  •  150g almonds (you can substitute pretty much any nuts in this layer)
  •  125g hazelnuts
  •  400g dried figs or dates (or any dried dark fruit – not sure mango or pineapple would work)
  •  2 tbsp peanut butter (or any nut butter)

Middle layer

  •  400g dried figs/dates/raisins etc
  •  6 heaped tablespoons of nut butter (I used peanut)
  •  2 tbsp carob powder (or something sweet if you don’t have)
  •  3 tsp coconut oil
  •  200ml (ish) coconut milk

Top layer

  •  100g coconut oil
  •  2 tbsp nut butter (I used peanut)
  •  4 tbsp cacao powder
  •  ½ tbsp molasses (or other sweetener – to your taste – the molasses makes the sweetness have depth)

Method

Line a baking tray that has a side and a lip with baking parchment. If you don’t have a baking tray
then some kind of cake tin, flan dish or similar will do. Put the nuts in a food processor and blend
until broken into small pieces (doesn’t need to be flour). Add the dried fruit and nut butter and
blend until you have a smooth biscuity base. Place this in the bottom of the prepared tray and
freeze for at least 20 minutes (if you are doing other things around making this, its fine to leave it for
longer).
To make the middle layer – just blend all the ingredients in the food processor with around 120 ml of
water (but you may want to add this incrementally as it may depend on the consistency of your

butter). You want it thick but malleable – like caramel. Place this on top of the bottom layer and
return to the freezer for around 40 minutes or longer.
Finally make the top layer by heating the coconut oil, nut butter and cacao in a saucepan. Add to the
remaining ingredients in the food processor and blend. Again, with the coconut milk, add this
incrementally until you have a thick but pourable consistency. Pour over the other layers and freeze
for at least 2 hours. Take out and return to room temperature about 15-20 minutes before serving.

A note from our Chef Ruth

I was in need of some dessert inspiration this week and something that didn’t require too much
advance preparation. You maybe need a couple of hours for this because it needs freezer time plus
extra freezing once its made, but there’s no soaking or anything like that required. I found this
chocolate caramel slice in one of Deliciously Ella’s books. I, of course, changed a bunch of the
ingredients based on what’s available here and to make it sugar-free, but the idea of it was from
there.
Everyone really loved it and it’s a real show stopper. I’d suggest something to stick it more together
in the base – maybe cashews? Or maple syrup if you’re not doing sugar free. You could try molasses
perhaps – these are all the things I’m considering for next time. It would be great for a party and
you could even do it a day or two before and keep it in the freezer – just take it out and put it in the
fridge and hour or two before hand.

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