Chocolate Caramel Oat Slices
If you’re a caramel lover, this recipe is tailor-made for you!
What sets this apart is the delightful medley of textures. Picture this – the salty crunch of the crust and chocolate layer harmonizing with the smooth sweetness of the caramel layer.
And the best part? It’s gluten-free and vegan, making it a treat for everyone to enjoy.
Indulge and relish in every bite! 🌟
Prep Time
15 Minutes
Cook Time
10 to 15 mins
Total Time
2 hrs 25 to 30 mins
Servings
16 servings
Ingredients
- 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
- 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
- 1/2 cup of chocolate chips
- 1 tbsp of coconut oil
Directions
1. Preheat the oven to 350°F. Line a 9-inch circle pan with parchment paper and set aside.
2. For the crust layer, combine 1/3 cup of puréed dates, gluten-free oat flour, maple syrup, and milk. Mix well.
3. Transfer the mixture to the lined baking dish, spreading it into an even layer. Bake for 10 to 15 minutes until the crust is a light golden brown.
4. For the date caramel, mix 2/3 cup puréed dates, maple syrup, cashew butter, and coconut oil. Set aside after mixing.
5. Allow the crust layer to cool for 10 minutes before adding the caramel layer on top.
6. Once the crust layer is baked and cooled, spread the caramel layer evenly with a spatula or large spoon.
7. Microwave chocolate chips and coconut oil for 60 seconds. Mix well and pour the dark melted chocolate over the caramel layer, sprinkling with some coarse salt.
8. Cover and refrigerate for at least 2 hours before cutting into slices and serving.
Enjoy this delicious treat!
Chocolate Caramel Oat Slices
Equipment
- non-stick cake 9-inch circle pan
Ingredients
Crust Layer
- 1½ cups gluten free oat flour
- ⅓ 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
- ⅔ 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
- ½ cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat the oven to 350°F. Line a 9-inch circle pan with parchment paper and set aside.
- For the crust layer, combine 1/3 cup of puréed dates, gluten-free oat flour, maple syrup, and milk. Mix well.
- Transfer the mixture to the lined baking dish, spreading it into an even layer. Bake for 10 to 15 minutes until the crust is a light golden brown.
- For the date caramel, mix 2/3 cup puréed dates, maple syrup, cashew butter, and coconut oil. Set aside after mixing.
- Allow the crust layer to cool for 10 minutes before adding the caramel layer on top.
- Once the crust layer is baked and cooled, spread the caramel layer evenly with a spatula or large spoon.
- Microwave chocolate chips and coconut oil for 60 seconds. Mix well and pour the dark melted chocolate over the caramel layer, sprinkling with some coarse salt.
- Cover and refrigerate for at least 2 hours before cutting into slices and serving.
- Enjoy this delicious treat!
