Caramel slice reinvented

Base (dates + almond meal)

• 1 cup (150g) soft pitted dates (soaked if dry)

• 1 cup (100g) almond meal

• Pinch of salt

• 1–2 tsp maple syrup (optional, if you want it sweeter)

Caramel layer (dates + cashew butter + maple)

• 1 cup (150g) soft pitted dates

• ½ cup (125g) cashew butter (smooth, runny)

• ¼ cup (60ml) maple syrup

• 2–4 tbsp hot water (to smooth texture)

• 1 tsp vanilla extract

• Pinch of salt

Chocolate topping

• 100g dark chocolate (70%+ for balance)

• 1–2 tsp coconut oil (optional, for a softer snap)

Base

Blend dates into a paste, then mix with almond meal and salt until it forms a sticky dough. Press firmly into a lined slice tin (about 20cm square). Chill while you make the caramel.

Caramel

Blend everything until completely smooth and glossy. It should be thick but spreadable—like a soft caramel.
👉 If too thick: add a little more water
👉 If too runny: add a few more dates or chill before spreading

Spread over the base and smooth

Top

Melt gently and pour over the caramel layer. Tilt to spread evenly.

Refrigerate 2–3 hours until firm

Slice with a warm knife for clean edges