Caramel Crunch Slice

Our Gluten Free Caramel Slice takes the cake! With is gooey date caramel filling sandwiched between a layer of our Seriously Great Granola and home made dark chocolate topping. This Vegan Slice will have you coming back for more!

Makes 17cm x 27cm tray

Serves 24

Gluten Free · Dairy Free · Vegan

Ingredients

Base

270g / 2 cups Seriously Great Granola

120g / ¾ cup dried, pitted dates

1 tablespoon tahini

Caramel

250g / 12-15 medjool dates, pitted

1 tablespoon coconut syrup

1½ tablespoons tahini

30g / 1½ tablespoons coconut oil, melted

Crunch

100g / ¾ cup Seriously Great Granola

30 g / 2 tablespoons cacao nibs

Topping

100g / ¾ cup cacao butter

20g / 1 tablespoons coconut oil

60ml / ¼ cup coconut syrup

2 teaspoons vanilla extract

40g / ½ cup cacao powder

Sea salt flakes

Method

Line a 17cm x 27cm tray with baking paper.

Base -

Pour some boiling water over the dates and let soak for 2 minutes. Drain.

Place the Seriously Great Granola in a food processor and blitz til the mix is crumbly. Remove.

Add the drained dates and tahini to the processor and blend til the dates are all chopped and coming together. Add the crumbled Seriously Great Granola and pulse til combined.

Tip into the prepared tin and press down to create a solid even base.

Caramel -

Combine pitted medjool dates, coconut syrup, tahini and coconut oil in the food processor until a smooth thick paste forms.

Tip onto the base and flatten out to cover it evenly. This is best done by hand.

Then use a straight sided glass jar to roll over it so the finish is level.

Crunch -

Roughly chop the Seriously Great Granola in the food processor so it reduces the whole nuts a little. Just pulse the mix or it will become too fine.

In a bowl combine the chopped granola with cacao nibs.

Sprinkle evenly over the caramel and press in lightly.

Chocolate -

Melt the cacao butter and coconut oil together by your preferred method (microwave or bowl over hot water) until lukewarm, then stir in the coconut syrup and vanilla extract.

Sieve the cacao powder over this and stir well for a minute to absorb the powder. Pour the chocolate over the crunch layer to evenly cover. It may be too runny to sprinkle over the salt at this stage so wait until it firms up a little at room temperature before sprinkling with sea salt flakes.

Then place uncovered in the fridge to set for a few hours.

When chocolate is solid cut into bars with a hot knife and store in a covered container in the fridge. It lasts at least a week.

Great anytime snack or brekky on the go!