Chocolate Caramel Slices
A deliciously sweet treat, full of natural goodness and without refined sugars. You can cut this into slices and freeze if you like, to make an iced bar.
Recipe by Christine Bailey for BonPom
- 30g BonPom raw cacao powder
- 125g almonds
- 80g soft dates
- 3-4 tbsp melted coconut butter
- 1 tbsp vanilla extract
- Pinch of Himalayan pink salt
- 170g soft dates, soaked for 15 minutes then drained
- 60g coconut syrup or yacon syrup
- 2 heaped tbsp almond nut butter
- 3 tbsp BonPom cacao butter melted
- 1 tbsp lúcuma powder
- 250g BonPom cacao paste
- 2 tsp coconut oil
To make the slices
First make the base. Grind up the almonds until fine. Place in a food processor with the remaining ingredients and blend until combined. It should come together to form a dough.
Press into the base of a 20cm x 20cm baking tin lined with nonstick baking paper. Refrigerate until set.
To make the caramel, place dates, nut butter, coconut syrup, lúcuma and cacao butter in a food processor and process for 1-2 minutes or until smooth. Spread the filling over the base and chill to firm.
Place the chocolate topping ingredients in a pan and warm very gently until the chocolate has melted. Pour over the filling then place in the fridge for 2 hours to set. Freeze for 30 minutes then cut into slices and serve.