Nutty chocolate caramel slice

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How to make Nutty chocolate caramel slice

  • Yield : 24 pieces
  • Prep Time : 6:00
  • Cook Time : 0:17
  • Total Time : 6:17

Ingredients

  • 140g (1 1/2 cups) rolled oats
  • 70g (1/2 cup) pecans
  • 100g (about 5-6) pitted medjool dates
  • 20g (1/4 cup) desiccated coconut
  • 1 teaspoon ground cinnamon
  • 60ml (1/4 cup) extra virgin coconut oil
  • 2 teaspoons maple syrup

Filling

  • 270g (1 3/4 cups) roasted peanuts
  • 100g (about 5-6) pitted medjool dates
  • 60ml (1/4 cup) coconut milk or coconut cream
  • 1 1/2 tablespoons extra virgin coconut oil
  • 1 teaspoon vanilla extract
  • 100g (about 1) peeled banana, broken into pieces

Topping

  • 150g dairy-free dark chocolate, broken into pieces
  • 3 teaspoons macadamia oil

Method

  • Step 1 For the filling, place peanuts in a bowl and cover with water. Set aside for 8 hours or overnight to soak.
  • Step 2 Preheat oven to 180C/160C fan forced. Grease base and sides of a 28 x 18cm (base measurement) slice pan. Line with baking paper, allowing sides to overhang.
  • Step 3 Line a baking tray with baking paper. Sprinkle with the oats and pecans. Bake for 15 minutes or until lightly toasted. Set aside to cool.
  • Step 4 Transfer the oats and pecans to a food processor. Process until finely ground. Add the dates, coconut, cinnamon, oil and syrup. Process until well combined. Press firmly over base of prepared pan. Use the back of a spoon to smooth surface. Place in fridge to firm.
  • Step 5 Meanwhile, place drained peanuts in a high-speed blender or food processor. Blend until finely chopped. Use a spatula to scrape down the side of the blender occasionally. Add remaining filling ingredients and blend until smooth, scraping down side occasionally.
  • Step 6 Spoon filling over prepared base. Smooth the surface. Place in the fridge for 10 minutes to set.
  • Step 7 For topping, place chocolate in a microwave-safe bowl. Microwave on Low, in 30-second bursts, until melted. Add oil and stir until smooth and combined.
  • Step 8 Spread the topping over the filling. Place the slice in the fridge for 2 hours or overnight, until firm. Lift out of pan and cut into 24 pieces. Store in the fridge.

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