Healthy No Bake No Sugar Caramel Slice Recipe

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caramel slice

I have a bit of a sweet tooth but I am trying to be conscious of eating less sugar and I’m also always on the lookout for healthier options for the kids. This recipe for Healthy No Bake No Sugar Caramel Slice bars hits the bill. I promise you that you won’t be able to eat only one! (But at least you can eat a second without feeling guilty!)

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This recipe came from one of the Happy Pear’s cookbooks, I forget which one as I had borrowed one from the library and photocopied this recipe.

Although you need to make the three layers one at a time and chill in between so it takes a little while, I promise it’s worth the effort.

Ingredients

For the base

  • 360g pitted dates
  • 220g regular or gluten-free oat flakes
  • 240g almonds
  • 2 tsp vanilla extract
  • 2 tblsp coconut oil melted.

For the caramel filling

  • 360g pitted dates
  • 60g all natural almond or cashew butter
  • 110g coconut oil, melted
  • pinch of sea salt

For the chocolate topping

  • 200g dark chocolate (preferably 70% cocoa solids)
  • 2 tblsp coconut oil melted.

Method

To make the base layer

  1. Put the first batch of dates into your food processor and whizz until smooth. You may need to add a little water to reach a thick paste. Remove and set aside.
  2. Put the oats and almonds into the processor and blend to fine crumbs.
  3. Add the date paste in lumps and blend in between. Then add the vanilla and melted coconut oil and blend until you have a crumb like mixture.
  4. Line a baking tray with parchment or baking paper.
  5. Spread the crumb base mix evenly, I use the back of a spoon to smooth it out and make it even. Put into the fridge to chill.

To make the caramel layer

  1. Put the second batch of dates into the food processor and whizz until smooth, again add a splash of water if needed.
  2. Melt the almond or cashew butter with the coconut oil in a small plan over a medium heat. Allow to cool for a few minutes before adding to the date mix in the food processor along with the pinch of salt.
  3. Blend to combine the ingredients.
  4. Spread over your chilled base and return to the fridge to chill while you prepare the chocolate topping.

To make the chocolate topping

  1. Gently melt the chocolate – either in a heatproof bowl over a pan of boiling water (make sure the base of the bowl doesn’t touch the hot water) or in a microwave)
  2. Remove from the heat / microwave and stir in your melted coconut oil.
  3. Pour over your chilled caramel/biscuit layer.
  4. Return to fridge to chill for at least 2 hours.

Remove from fridge at least 30 minutes before you go to slice the treats up, or your chocolate will crack when you cut it.

Store any leftovers (!) in an airtight container. They can be kept for a week, I find best to keep them in the fridge as it keeps them nice and cold and avoids the chocolate melting. They can also be frozen and kept for 1 month in the freezer.

Enjoy!

You might also enjoy Healthy Donuts Baked with Peanut Butter and Chocolate

Over to you now. Did you have a go at this healthy no bake no sugar caramel slice recipe? Tell us in the comments below. 

Healthy No Bake No Sugar Caramel Slice Recipe

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