I am admittely a giant sweet tooth... And this little caramel slice is sweeeeet goodness. But I've ditched the traditional condensed milk, refined sugary filling with a more natural one made up of dates, coconut milk and 100 per cent natural peanut butter.
This is one of my favourite desserts and I'm so happy to share it with you guys. As always I'd love to see your attempts so please share them on instagram and be sure to tag @glutenfreeglobal :)
*If you only have coconut milk, or coconut cream it's fine to use 1/2 a cup of the one you have instead of 1/4 cup of each.
Top layer - The "Chocolate":
1.5 tbsps of solid cacao butter (try and avoid lumpy bits or you'll have too much!)
1 tbsp coconut oil 1/4 cup cacao powder
2 tbsps maple syrup
Place all the ingredients for the base into a food processor. Blend until smooth, and sticky to touch. If it's not yet sticky after 3-4 minutes of blending, add a teaspoon of water.
Remove the base mixture from the food processor and press into a tin or dish. I like to use a springform tin so it's easier to remove at the end.
Press the mixture in firmly, particularly around the edges of the tin.
Cover the tin (with glad wrap, teatowel etc.) and place in the freezer for 30 minutes.
While the base is freezing, we can start on the "caramel". After rinsing the food processor, place all the ingredients for the caramel layer into it.
Again, blend until smooth and there are as few date specks as possible!
Once freezing time is up for the first layer, remove the tin, and spread the caramel mixture evenly on top of the base.
Make sure it's got a nice flat top, and then return the tin to the freezer for another 30 minutes.
The final step is the chocolate where we need a little bit of heat. Start this step when the caramel freezer time is almost up (around the 20 minute mark). If we leave the chocolate mixture for too long it will start to set, making it difficult to spread across our cake.
Place a small saucepan on the stove, on a low heat. Add all the "chocolate" ingredients and stir well until the mixture has fully liquified, and all ingredients are combined well.
Remove from the heat, and leave to the side.
After the 30 minute timer sounds, remove the tin once more, top with the chocolate mixture, evenly and return to the freezer for at least two hours, or ideally, overnight.
When the time comes to serve, trace around the edge of the tin with a knife, and slice into small squares. (TIP: If your chocolate starts to crack when slicing it, remove the whole cake from the tin and turn upside down, and then slice. This seems to alleviate the problem for me)
Your little caramel square slices are all done and ready to enjoy! Hope you like them as much as I do.