Dairy-Free Chocolate Caramel Slice
Indulge in the decadence of a Dairy-Free Chocolate Caramel Slice, a crowd-pleasing treat that seamlessly combines rich, velvety layers without a drop of dairy. This recipe stands out with its wholesome ingredients, such as almond flour for a nutty, buttery base and luscious Medjool date caramel sweetened naturally with coconut cream and vanilla. Topped with a smooth layer of dark dairy-free chocolate, this three-tiered delight offers a perfect balance of flavors and textures. With just 30 minutes of hands-on prep time, it's an easy, no-fuss dessert that’s ideal for those following vegan, gluten-free, or dairy-free lifestyles. Whether served chilled for a refreshing bite or at room temperature for ultimate creaminess, these slices promise indulgence with every square. Perfect for entertaining or savoring as a guilt-free treat, they’ll quickly become a favorite in your homemade dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut oil
- 2 tablespoons Maple syrup
- 0.25 teaspoon Salt
- 1.5 cups Medjool dates, pitted
- 0.5 cup Coconut cream
- 1 teaspoon Vanilla extract
- 1 cup Dark dairy-free chocolate, chopped
- 0.25 cup Coconut milk
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
In a bowl, mix together the almond flour, melted coconut oil, maple syrup, and salt until well combined. Press the mixture evenly into the prepared baking pan to form the base.
Bake the base in the preheated oven for 10-12 minutes until lightly golden. Once baked, let it cool in the pan while preparing the caramel layer.
To make the caramel layer, place the pitted dates, coconut cream, and vanilla extract into a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Spread the date caramel evenly over the cooled biscuit base, using a spatula to smooth the top. Refrigerate while preparing the chocolate layer.
For the chocolate top, combine the chopped dark chocolate and coconut milk in a heatproof bowl. Melt together using a double boiler method, stirring until smooth and velvety.
Pour the melted chocolate over the caramel layer, smoothing the top with a spatula or the back of a spoon.
Refrigerate the completed slice for at least 2 hours to set firmly.
Once fully set, lift the slice out of the pan using the parchment overhang. Cut into 16 squares using a sharp knife.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.3 g | 384% | |
| Saturated Fat | 172.2 g | 861% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 501.9 g | 183% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 394.2 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4289 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
