In my books, caramel slice makes everything better, whether that’s keeping yourself busy on a rainy day, recovering from an injury or just feeling a bit blue, in this case, all of the above. Post an adventurous weekend exploring the bay of islands and beauty the north beholds (read all about it here) and a traumatic car accident on the way home, this labour weekend has been one for the books and a memorable one at that.
In retrospect, labour weekend seems to be out to get me. The last three have all been pretty rough with grandparents passing, car troubles and now a car accident to add to the list. Maybe next year I’ll be homebound and save the adventures for another weekend, or maybe bad things come in 3s and next year will be an entirely different case! Who knows. But if I’ve learnt anything this weekend it’s that life’s precious, be smart, travel safe and do what makes you happy!
But anyway, back to caramel slice. In my mind, there’s nothing to mend the soul like a gooey caramel slice and even better knowing it’s semi-good for you. Peanut butter lovers can rejoice, knowing that this is filled with the good stuff, possibly to the point it’s no longer “that healthy” and just super delicious! Mmmmm.
This refined sugar-free slice may be my best yet with an insanely delicious coconut peanut butter caramel to hold it all together. A slice of this deliciousness alongside with a hot cuppa tea while watching the drama unfold on Married At First Sight may be just what I needed to end the long weekend.
If you end up making this masterpiece tag me @simply_theora on the gram as would love to see them!
Cookie dough base:
1/2 cup peanut/almond butter
1/4 cup liquid honey
1t vanilla essence
3/4 to 1 cup almond meal OR ground oats
Handful of dark chocolate chips
Gooey caramel filling:
1 1/2 cup dates, softened
1/2 cup coconut milk
1/3 cup coconut oil
Sprinkle of salt
1/2 cup Peanut butter
2T peanut butter
1t coconut oil
100g chocolate (or more if you want a super thick chocolate layer)
Sea salt flakes (optional)
1. Line a baking tin with baking paper.
2. For the base, add the peanut butter, honey, vanilla and almond meal/oats into a food processor and mix until combined. Stir in the chocolate chips and spread evenly across the bottom. Pop the tin in the fridge to set.
3. For the caramel layer, chuck all the ingredients in a food processor and blitz for 2-5 minutes until smooth. Pour on top of the cookie dough layer and return to the fridge.
4.For the chocolate layer melt the chocolate topping ingredients using the double boiler method (or microwaving in 20-second increments until melted) Pour the mix over the base layer, smoothing with a spatula until evenly spread. Sprinkle with sea salt flakes or crushed peanuts and place in the freezer for 2+hours to set.
5. Remove from the tin and slice into small pieces (it’s so rich you will thank yourself later). Tuck into these straight away, sharing with friends and family. If you have leftovers after the rounds have been made store in the freezer in an airtight container. They should last a few weeks! Enjoy!