Chocolate Caramel Oat Slices
Servings 16
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!