Recipe: No bake caramel chocolate slice
When I started with this recipe I actually meant to make date and nut chocolate covered eggs, since it’s Easter and all. BUT, as I was in the middle of the first stage, something came up and I had to finish up quickly so there was no time for egg shaping and coating and I decided to assemble everything into a slice instead. The final result is a delicious, easy treat that is like a mix between a fudge, lara bar and a caramel slice topped with chocolate and almonds. It’s no fuss, no bake and make ahead kind of recipe.
Cook’s notes: You can replace cashews with macadamia nuts or hazelnuts, although cashew are usually much creamier.
- 1 cup cashews, soaked in hot water for 10 minutes
- 12 Medjool dates, pitted, soaked in hot water for 10 minutes
- 2 tbsp coconut oil, melted
- 1 tsp raw cacao powder
- 1 tsp vanilla extract or essence
- Pinch of salt
- 5-6 tbsp almond flakes
For the chocolate layer
- 1/4 cup coconut oil
- 2 tbsp raw cacao powder (regular cacao powder can also be used)
- 1 tbsp maple syrup
- 2 tbsp coconut milk
- 1 tsp vanilla
- Place soaked cashews, dates, coconut oil, raw cacao, vanilla and sale in a food processor. Grind and process for 3-4 minutes, scraping the sides as you go along, until the mixture is super fine and sticky (some nut oils will start to come out and it will get shiny).
- Place almond flakes in a frying pan and toast over medium heat for 1-2 minutes, stirring frequently, until slightly browned. Reserve 2-3 tablespoons of almond flakes and add the rest to the food processor. Whiz a few more times until ground and incorporated into the fudge mix. Almonds don’t have to be as fine as we want some texture coming through.
- Scoop the fudge mixture out into a square or rectangular tin with bottom and sides lined with baking paper. I used a small banana bread tin. Flatten and smooth the top with a spatula and place the tin in the fridge while you make the chocolate sauce.
- To make the chocolate topping, place a small heat proof bowl over a simmering pot of water or use a double boiler. Heat up coconut oil, maple syrup, coconut milk and vanilla in a saucepan until hot to touch but not simmering or boiling, about 45 C/113 F. Add cacao and whisk until well incorporated and silky, shiny smooth. Remove from the heat.
- Take the tin out of the fridge and pour the chocolate sauce over the top, spread with a spatula and sprinkle with the remaining toasted almonds. Place back in the fridge for 2-3 hours. Remove, slice and keep in an air-tight container in the refrigerator. Should last for a week or so.
Preparation time: 20 minutes
Refrigeration time: at least 1 hour, ideally 2-3 hours
Number of servings: 8 slices