Date Sweetened Caramel Slice Bites

Raw, no bake sugar free caramel slice bites with a nutty base, smooth and creamy caramel centre and silky chocolate on top.

Course Dessert

Cuisine Australian

Prep Time 30

Total Time 30

Servings Pieces

Calories 193kcal

Author Kim

Ingredients

Base:

⅓ cup Medjool Dates (Room Temp/Roughly Chopped)
⅓ cup Almonds
¾ tablespoon Coconut Oil
Pinch Sea Salt

Caramel:

⅔ cup Medjool Dates (Room Temp/Roughly Chopped)
¼ cup Sugar free maple syrup
2 tablespoons Peanut Putter (room temp)
2 tablespoons Coconut oil (Melted)

Chocolate:

2 tabelspoons Cocao Powder
2 tabelspoons Coconut oil melted
1 teaspoon Sugar free maple syrup

Metric - US Customary

Instructions

In a bowl of hot tap water, soak all the dates for 10 minutes.
After 10 minutes, drain all the water from the dates, and chop roughly.
Make the Base: place ⅓ cup of the chopped dates, almonds, coconut oil and sea salt into a food process and blitz until combined
Lightly spray 2 x 12 hole silicone mini muffin trays with coconut oil. Divide the base mixture into 16 portions and press firmly into the base of each muffin hole. Make sure to press it up the sides as well to create a "cup" that the caramel will sit in.
Place in fridge whilst you prepare the caramel.
Wash and clean the food processor ready for making the caramel.
Make the Caramel: Take the remaining soaked and drained dates (⅔ cup), sugar free maple syrup, peanut butter and coconut oil and blitz in the food processor until all smooth and creamy.
Remove bases from fridge and spoon in the caramel evenly across the 16 bases, smoothing over with a spoon.
Once caramel is done, put back in fridge for a couple of hours to let it firm up.
Make the Chocolate Top: In a small saucepan, place the ingredients for the chocolate on medium heat. Stir until heated through and all combined. Then, remove from heat and let cool for a few minutes before spooning onto the caramel bites. (Do make sure they have had around 2 hrs in the fridge to set before putting the chocolate on)
Once the chocolate is done it will be to hot to put onto the caramel straight away. I usually leave it sit in the saucepan (off the heat) for a few minutes as this will thicken it up slightly.
After it has sat for a few minutes use a teaspoon to gently spoon chocolate across all the 16 bites.
Final Setting: Return them to the fridge for another hour or so for a final set before eating.
Keep them stored in the fridge in an air tight container. They will stay fresh for about 5 days.

Notes

All in all the preparation for this recipe is pretty quick. The longest part is letting it set in the fridge which I like to do for each layer. The longer you leave it to set the better, you could get away with putting the caramel straight onto the base, and then putting it in the fridge for half an hour. Following this, adding the chocolate top and a final set in the fridge for 10 mins before eating.

Nutrition