Cacao-“Caramel” Slices | Clean Eating


The Chocolate Layer
1 cup Dates
1/2 cup Cacao Butter
2 tbs Cacao Powder
4 tbs Maple Syrup
1 tbs Almond Butter

The ‘Caramel’ Layer
2 cups Dates
1/2 cup Water
6 tbs Almond Butter
2 tbs Maple Syrup
1 tsp Coconut Oil

The Base
1 cup Almonds 
1 cup Pecans
2 cups Dates
2 tbs Almond Butter

Per Square
Calories: 301
Fat: 17.9g
Protein: 5.7g
Carbs: 31.4g
Net-Carbs: 27.9g

These are spectacular.  They’re sweet, gooey, more-ish, filling, comforting, and no matter how much I tell myself they’re plant-based, I feel like I’m being seriously naughty every time I eat a square. These are fantastic for a mid-morning treat with a cup of tea, for dessert, or for a post-work-out pick-me-up. I actually found this recipe on DeliciouslyElla’s app, which I would highly recommend for plant-based inspiration.


The Base

  1. Place your empty baking tray in the freezer
  2. Put the almonds and pecans into a food processor, and grind to a flour-like consistency
  3. Add the dates and almond butter and blend together until a sticky mix forms
  4. Take your baking tray out of the freezer and begin transferring the mix into the bottom of the tray, spreading it evenly and pressing it down firmly
  5. Place back into the freezer

The ‘Caramel’ Layer

  1. Place all the middle layer ingredients into the processor and blend together until smooth and creamy
  2. Take the being tray out of the freezer and spread the middle layer onto the base evenly
  3. Place back into the freezer for 30-50 minutes

The Chocolate Layer

  1. Melt the cacao butter and almond butter gently in a saucepan on a low heat
  2. Transfer the melted cacao butter and almond butter into the food processor with the rest of the chocolate-layer ingredients, and blend until smooth
  3. Take the baking tray out of the freezer, checking the caramel layer is solid, and pour the chocolate layer on top of the caramel layer
  4. Place back into the freezer for two hours before taking it out, slicing it into squares and devouring guiltily!

I know you’ll love this recipe and much as I do.

If you’d like more information on why I always opt for cacao over cocoa, please click here to read more.


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