Date Free Caramel Slice

July 6, 2019Recipe by Ruby Alexander

*Vegan

2 Tablespoons of Almond Butter  

1/4 Cup Coconut Oil , Melted

3 Tablespoons of Rice Malt Syrup  

1/2 Cup Cashews , roasted

1 1/2 Cups Almond Meal  

1 Teaspoon Salt

20 Grams (2 Scoops) Vanilla Collagen Powder 

 
Filling: Date-Free Raw Caramel  

3/4 Cup Almond Butter  

1/2 Cup Coconut butter (Melted) 

1/2 Cup Coconut Oil 

3 Tablespoons Rice Malt Syrup  

25 Grams (2 Scoops) Salted Caramel Protein Powder 

1 tsp Pink Himalayan Sea-salt  

3/4 Cup of Coconut Milk 

Optional: Adding some Cashew butter (2 Tbsp) is a great addition. 

 
Chocolate Topping:  

200g Dark Chocolate, Melted  

1/4 Cup Coconut Oil , Melted

1/4 Cup Almond Butter  

 

* Vegan optional

 

  1. Line a baking tray with baking paper. 

  1. Place all the ‘Base’ ingredients in a food processor or high speed blender and mix until well combined. Add more Coconut oil or Water if needed.  

  1. Place the Base ingredients firmly into the baking tray and set aside in the fridge.  

  1. Place all the ‘Filling’ ingredients into a food processor or high speed blender and mix until well combined. Add more Coconut milk if needed.  

  1. Pour filling on the base ingredients and set aside in the freezer for 15 minutes.  

  1. Melt the dark chocolate and then add the coconut oil. Mix well. Alternatively make your own chocolate.  

  1. Pour the chocolate layer over the caramel once it is set/firm.  

  1. Place back into the fridge for a further 30 minutes then serve!  

About the author

This recipe was created for Two Islands by Ruby Alexander of @earthlingrubyy