caramel slice squares

May 26, 2016 / By / Post a Comment

“Create whatever causes a revolution in your heart.” Liz Gilbert

caramel slice squares

yields 12 squares

1/4 cup oats

1/4 cup teff flour

1/4 cup cashews

2 tsp coconut oil

3 tsp tahini


8 dates

2 tbsp coconut oil

1 tbsp tahini

3 tbsp water

chocolate *

50g rice milk chocolate

2 tbsp cocoa powder

2 tbsp coconut oil

* You could also use just 70g of rice milk chocolate (or dark chocolate if you can’t find it)

Put oats, teff flour and cashew nuts in a food processor and pulse until coarsely ground. Add in melted coconut oil and tahini and pulse again for a few seconds, until evenly combined. Line or grease a square baking tin with coconut oil and cover the base with the oat and cashew mixture, pushing it down thoroughly. For the caramel, clean the food processor and blend the pitted dates with coconut oil, tahini and water until smooth and creamy. Spread the caramel evenly on top of the base with a spatula and place the baking tin in the freezer while preparing the chocolate layer. Melt rice milk chocolate over a bain marie or in a microwave oven, then add cocoa powder and coconut oil and mix well. Pour the mixture on top of the caramel layer and let it set in the freezer overnight or for a few hours. When ready to serve, let it thaw a few minutes and cut into 12 or more squares. Store leftovers in the fridge or freezer.

For a fancier version of this delicious treat, try out my matcha and puffed rice caramel slices from my ebook “glowing eats – download it for free here!


Moeko ♥

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A passionate, stubborn and creative soul burns within me. I'm hopeful. Visionary. Idealistic. I love capturing moments and documenting my life experiences. I believe in flowers' power. I trust people. Kindness, compassion and self love lie at the heart of the rollercoaster I call my life.

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