Chocolate Caramel Oat Slices

If you love caramel this is recipe for you!

What I love about this recipe is all the different textures to it. You have the salty crunch with the crust and chocolate layer and the smooth sweet with the caramel layer. 

Gluten free & Vegan. 

Enjoy!

Prep Time

15 Minutes

Cook Time

10 to 15 mins

Total Time

2 hrs 25 to 30 mins 

 

Servings

16 servings

Ingredients

Crust Layer
  • 1.5 cups of gf oat flour
  • 1/3 cup of pitted dates puréed (soak dates in water overnight or for couple of hrs. Drain dates and purée in a food processor).
  • 1/4 cup of lakanto maple syrup
  • 1/4 cup of full fat oat milk or coconut milk
 
Caramel Layer
  • 1/2 cup of cashew butter
  • 1 tbsp of coconut oil melted
  • 2/3 cup of pitted dates puréed (soak dates in water overnight or for couple of hrs. Drain dates and purée in a food processor).
  • 3 tbsp of lakanto maple syrup
 
Chocolate layer

Directions

  1. Preheat the oven to 350F. Line a non-stick cake  9-inch circle pan with parchment paper and set aside.
  2. Staring with the crust layer start by combining 1/3 cup of puréed dates, gf oat flour, maple syrup, and milk. Mix well.
  3. Transfer the mixture to a lined baking dish. Spread it into an even layer. Bake for 10 to 15 mins until crust is a light golden brown.
  4. Continue with date caramel by mixing the 2/3 cup puréed dates, maple syrup, cashew butter, and coconut oil. Set aside when done mixing.
  5. Pull Crust layer out of the oven and let us cool for 10 minutes before adding the caramel layer on top.
  6. When crust layer is baked and cooled spread the caramel layer evenly with a spatula or large spoon.
  7. Next, microwave chocolate chips and coconut oil for 60 seconds. Mix well and pour the dark melted chocolate over the caramel layer and sprinkle with some coarse salt.
  8. Cover and refrigerate for at least 2 hours before cutting into slices and serving.

Print

Chocolate Caramel Oat Slices

Course Dessert
Cuisine American
Keyword Dairyfree, Glutenfree
Prep Time 15 minutes
Total Time 2 hours
Servings 16
Author Kimberly Althauser-Lucas

Equipment

  • non-stick cake  9-inch circle pan

Ingredients

Crust Layer

  • cups gluten free oat flour
  • cup pitted dates puréed (soak dates in water overnight or for couple of hrs. Drain dates and purée in a food processor).
  • ¼ cup lakanto maple syrup
  • ¼ cup full fat oat milk or coconut milk

Caramel Layer

  • ½ cup cashew butter
  • 1 tbsp melted coconut oil
  • cup pitted dates puréed (soak dates in water overnight or for couple of hrs. Drain dates and purée in a food processor).
  • 3 tbsp lakanto maple syrup

Chocolate Layer

Instructions

  • Preheat the oven to 350F. Line a non-stick cake  9-inch circle pan with parchment paper and set aside.
    2. Staring with the crust layer start by combining 1/3 cup of puréed dates, gf oat flour, maple syrup, and milk. Mix well.
    3. Transfer the mixture to a lined baking dish. Spread it into an even layer. Bake for 10 to 15 mins until crust is a light golden brown.
    4. Continue with date caramel by mixing the 2/3 cup puréed dates, maple syrup, cashew butter, and coconut oil. Set aside when done mixing.
    5. Pull Crust layer out of the oven and let us cool for 10 minutes before adding the caramel layer on top.
    6. When crust layer is baked and cooled spread the caramel layer evenly with a spatula or large spoon.
    7. Next, microwave chocolate chips and coconut oil for 60 seconds. Mix well and pour the dark melted chocolate over the caramel layer and sprinkle with some coarse salt.
    8. Cover and refrigerate for at least 2 hours before cutting into slices and serving.

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