Caramel chocolate bars (2024)

How do I avoid the top chocolate layer from cracking when I slice it?

To avoid the chocolate layer cracking, make sure that all the layers are completely frozen before you slice it. Plus, make sureyou use a hot knife to slice it when it has completely frozen which will make it easier to slice.

Can I use regular dates?

I highly recommend that you use medjool dates in this slice and all my raw slices. They are usually larger & softer than regular dates and they are sticky which helps them to bind with the other ingredients. They are also easier to process.

What is the best way to store this dessert?

This slice is best kept in an air-tight container in your freezer for up to 3 months. The caramel layer will be too soft if you keep this slice stored in your refrigerator.

Brownie Base

• 2 cups walnuts
• 1 1/2 cups medjool dates pitted
• 1/3 cup cacao powder
• 1 teaspoon vanilla extract or paste
• Pinch sea salt

Caramel Layer

• 14 medjool dates pitted
• 1 cup macadamias raw
• 1/2 cup maple syrup or rice malt syrup
• 2 teaspoons vanilla extract or paste

Chocolate Layer

• 1/3 cup coconut oil
• 2 tablespoons maple syrup rice malt syrup would also work
• 1/3 cup cacao powder

• Prepare brownie base: process the walnuts in a food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.Spoon mixture into a lined square baking tin and smooth with the back of a spoon.

• Prepare caramel layer: process the macadamias in a food processor until they resemble fine crumbs, next add the medjool dates, maple syrup and vanilla paste and process until completely combined and smooth. Spoon the mixture on top of the brownie base and smooth with the back of a spoon.

• Prepare chocolate layer: melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel filling and make sure it is evenly spread. Place back into the freezer and let it set completely. You want to ensure that all layers are frozen, so it may take 2-3 hours.

• Slice and store: Remove from the tin, slice straight away and store in an airtight container in the freezer

1. You may get some cracks in the chocolate. These should be minimised if you let the slice set in the freezer for 2-3 hours and use a hot knife to slice.
2. Make sure you use medjool date in this recipe as the stickiness from the medjool dates helps to bind together the other ingredients. Regular dates to not have the same stickiness.
3. Cook time does not include the time it takes for the raw caramel brownie slice to freeze — approximately 2-3 hours, depending on the temperature of your freezer.
4. This slice is best kept in an air tight container in your freezer for up to 3 months. The caramel layer will be too soft if you keep this slice stored in your refrigerator.