AMAZING RAW PEANUT BUTTER CARAMEL SLICES

Who can resist a oozy, gooey caramel slice and add peanut butter to that mix and you’re in heaven! I’ve been making these for almost 18 months now and I never get tired of them… As opposed to my Snickers Slices, these don’t contain any cashews so the caramel really is very close to the real thing. Hurahh… be warned though, they’re not for the faint hearted, because although they’re made from all natural ingredients, they contain a boat load of dates and coconut oil, so here – as always – moderation is key! The best thing about these heavenly little slices is that you can keep them in the freezer and eat just 5 minutes from taking out (unless you want to chip a tooth by eating immediately) so perfect for those of you who are impatient like me! Just make sure you cut into relatively small slices, they’re super sweet so 1.5 x 3 inches is generally more than big enough! If you want to make life easier you can forgo the chocolate making at the end and simply drizzle over melted chocolate of your choice, that will make these a quick 1o minute job to rustle up!! As always I like to add a little superfood to my slices, so here I opted for a little maca and lucuma to add to the caramel, both lend perfectly to the sweet centre as well as adding some additional nutrients… although please feel free to leave them out!

Author:The Artful FoodieThe ArtfulFoodie

Ingredients:

• 1 1/2 cup pitted soft dates
• 2/3 cup Smooth Peanut Butter
• 1 tbsp raw honey
• 1/2 tbsp melted virgin coconut oil
• pinch salt
• 2 tsp maca
• 1 tbsp lucuma powders
• 1/4 cup pan roasted peanuts
• 1/3 cup cacao butter
• 1/4 cup raw cacao paste
• 3 tbsp xylitol
• 1 cup gluten free, steel cut oats
• 1/2 cup buckwheat groats
• 5 pitted dates
• 1/2 cup melted coconut oil
• A little water if needed
• pinch pink salt
• 100 g good quality dark chocolate

Instructions:

• Cover the dates in hot boiled water and leave to soak for at least 1 hour
• Add the oats and buckwheat to a high speed blender (I use a Optimum by Froothie UK) and pulse until fine
• Add the rest of the ingredients except water and pulse again until it all comes together
• Of too dry and not sticking then add a little water and keep pulsing until it sticks (you can also add a tbsp or so of maple, agave or honey to help it become sticky and pliable)
• Empty out the mixture into a 9×9 lined baking tray (line with baking paper – I put some coconut oil on the base and sides to get the paper to stay in place)
• Push down firmly into the base – I use the back of a spoon to get it smooth and compact – then freeze
• Add all of the caramel ingredients to your blender and blend on a medium to low setting at first and then go higher once a paste starts to form, scrape down the sides and blend until creamy and lump free
• Stir in the peanuts and ensure they’re evenly distributed
• Add this to the bottom layer – to get it nice and flat I cover with more baking paper and press down gently with a flat surface such as a small book. And put back into freezer
• Add the chocolate ingredients to a double boiler (pan of boiling water with a glass bowl on top) and stir until all melted and combined (you can sub cacao butter for coconut oil and paste for cacao powder). If you’re using shop bought chocolate place in the glass bowl and stir until melted
• Pour the chocolate over the caramel layer, place back into freezer onto a flat surface for the chocolate to set
• Leave in the freezer for a minimum of one hour. Take it out and leave to thaw slightly for 5 minutes, then slice into desired sized pieces (I usually get 16 slices).
• NOTES: I’m regularly asked how I get my slices so sharp, so heres my tip – always slice semi frozen, using a large, very sharp and wet knife (run under a hot tap). Firstly, trim off the edges (which I gobble as I’m going – cooks treat) and then make sure I score out even slices first. Then most importantly, wipe the knife and run back under the hot tap inbetween each cut! It may take a little time to get used to, play around with techniques until you’ve found what works. Otherwise just slice any old way, becuase they taste the same regardless haha!!