There’s so much I could say about this creamy, dreamy morsel. I could tell you how goddam incredible this recipe is. I could tell you how it’ll make you rethink all sweet treats in the world of sweet treats EVER, healthy or not. I could tell how much of a genius I am for creating it. I could tell you how my mum is obsessed with it and how it’s her request EVERY SINGLE TIME. I could tell you how your life will never be the same after trying this recipe and that nothing will ever compare to it. EVER.
I could tell you all this, but I won’t – this recipe speaks for itself. So what are you waiting for?! GO MAKE IT NOW NOW NOW NOW NOW!!!!
- 500g dates
- 100g pecans
- 200g almonds
- 4 tbsp pure peanut butter
- 1/2 tsp salt
- 3 tbsp coconut oil (I either use Coconut Merchant or Organic Traditions)
- a couple of drops of vanilla extract
- 3 heaped tsp raw cacao powder (I like this one from Organic Traditions)
- 3 tbsp maple syrup, coconut syrup (you can get this incredible coconutty product from coconut merchant) or yacon syrup (this one from Organic Traditions is really good)
- Soak all the dates in recently boiled water for about 10 minutes to soften.
- To make the base, put the almonds and pecans into a food processor and blend until completely ground up, like a flour.
- Add half the dates and 1 tbsp of the peanut butter to the food processor with the ground nuts and blend again. Keep blending until the mix is completely smooth and forms a dough.
- Line a freeze-proof tin or container with baking parchment and add the base mix to the tin. If the mix is quite sticky, place in the freezer for about 10 minutes to firm up enough to be able to spread out.
- Once the base has firmed, use your fingers to spread the mix out in the tin until it is smooth, level and completely spread out.
- Put the tin back into the freezer whilst you make the caramel.
- Next, for the caramel, add the remaining dates, peanut butter, 1 tbsp of the coconut oil (you'll need the remaining coconut oil for the chocolate layer), the vanilla and 1 tbsp of sweeter of choice (either maple syrup, yacon syrup, coconut syrup or brown rice syrup) to the empty food processor. Blend for about 5 minutes, adding a little hot water (50ml-100ml) to loosen up the caramel.
- You want the caramel to be totally smooth and creamy, so keep blending until it's to your desired consistency.
- Take the tin out of the freezer and spread the caramel onto the base, making sure to cover all the base and smooth out the top.
- Put back into the freezer to set for 1-2 hours.
- Once the slice has firmed up, it's time to make the chocolate layer (my favourite part!)
- Add the remaining 2 tbsp of coconut oil to a bowl. Place the bowl over a pan or bowl of recently boiled water to melt the coconut oil. Once it's melted, take the bowl away from the heat and add the cacao powder and remaining 2 tbsp of sweeter of choice.
- Mix until smooth and leave for about 3 minutes to thicken slightly.
- Pour the chocolate mix into a freezer bag and squeeze it so that the chocolate all sits in one corer of the bag. Take a pair of scissors and cut a really tiny whole in the corner - this acts as a piping bag!
- Take the slice out of the freezer and, being careful not to squirt chocolate everywhere(!) pipe the chocolate onto the caramel layer to create a chocolate drizzle (like in the photos). If you want to add cacao nibs, just sprinkle some on top of the chocolate drizzle.
- The slice will be very cold from being in the freezer so the chocolate should set instantly. If not, put the tray back in the freezer for 5 minutes to set.
- Once the chocolate has set, remove the slice from the tray and cut into pieces (I like to cut them 4 by 4, but you can do whatever size you like!)
- Store in the freezer and enjoy!