Rich and chocolate-y caramel base with a cocoa-infused no-bake base, a smooth and creamy salted nut butter caramel and lots of chocolate on top. Packed with sweet and salty flavours, these Salted Double Chocolate Caramel Slices are naturally vegan, gluten-free and fun to make for dessert or as a snack.
By Nourishing Amy
Salted Double Chocolate Caramel Slices
Prep Time: 25 minutes + cooling
Serves: 8 People
Ingredients
Base
70g oat flour (oats blitzed into a flour)
50g ground almonds
1 tbsp cacao powder
A pinch of salt
3 tbsp coconut oil, melted
1 tbsp maple syrup
For the Caramel Layer
100g runny almond or peanut butter
100g maple syrup
60g coconut oil, melted
A pinch of salt
For The Chocolate
120g Dark Pink Himalayan Chocolate
1 tbsp coconut oil
Method
Step 1
1. Line a 10x20cm tin with parchment paper. 2. Make the base layer: add the oat flour, ground almonds, cacao, salt, melted coconut oil and maple syrup to a mixing bowl and stir together until sticky. Pour this into the lined dish, spread out and press down firmly to form a thin and even base layer. Place in the freezer while you prepare the next layer. Wipe out the mixing bowl.3. Make the caramel: add the almond/peanut butter, maple syrup, melted coconut oil and salt to the bowl and whisk to form a silky caramel. Pour over the base layer and spread out evenly. Place in the freezer for 2 hours to set.4. Melt the chocolate with the coconut oil until silky. 5. Remove the caramel bars from the freezer and carefully slice using a warm knife into 8 bars or squares. Dip or cover each with the melted chocolate and a sprinkling of salt. Allow to firm up in the fridge for 20 minutes.
