Triple layered chocolate raspberry caramel slices with an oat and almond biscuit base, a rich and sticky date caramel and mashed fresh raspberries, enrobed in lots of Dark Raspberry chocolate. These slices make an impressive dessert for friends and family, with no baking required. They are naturally vegan, gluten-free and delicious!
By Nourishing Amy
Triple layered chocolate raspberry caramel slices
Prep Time: 30 minutes + 2 hours cooling
Serves: 10 People
Ingredients
70g oats or oat flour
60g ground almonds
15ml maple syrup
15g coconut oil, melted
180g pitted dates
1 pinch of salt
50g nut butter
1 tbsp coconut oil, melted
1 tsp date water
125g fresh raspberries, mashed with a fork
120g Dark Raspberry Chocolate
Method
Step 1
Line a 8 x 4 inch dish with parchment paper. Mash the raspberries with a fork.
Step 2
If starting with oats, add them to a blender and whizz until you have a fine crumble. Now add in all the other base ingredients and pulse to combine. Pour into the lined dish and press down firmly to form an even base layer. Pop in the fridge while you make the caramel.
Step 3
Soak the dates in boiling water for 10 minutes and then drain. Add them to a clean blender with the salt, nut butter, and coconut oil and blend until thick, and jammy. If needed, add 1 tbsp of reserved date soaking water to help it blend.
Step 4
Spread the caramel layer over the base and then top with the raspberries. Place in the freezer for 2 hours to set.
Step 5
Remove and allow to rest for 15 minutes. Meanwhile, break up the chocolate and add to a heat-proof bowl with the coconut oil. Place over a pan of simmering water and melt the chocolate.
Step 6
Slice the base into 10 squares or bars and pour over the chocolate. Decorate with freeze-dried raspberries, if desired. Place on a parchment-lined plate and set in the freezer. Best stored in the fridge or freezer and leave to rest at room temperature for 15 minutes before eating.
