Photography by James Butler
@howiebutler on Instagram
This post has been a long time coming. Considering I posted a teaser on my Instagram a couple of months ago, this recipe is well overdue.
It took me a while to get it quite right but, what we have here, I think is something very special.
It’s gooey, sweet but slightly salty, comforting and everything you would want from a caramel slice, but it is filled with wholesome ingredients that won’t leave you with a sugar slump.
Enjoy and let me know what you think!
Banana Caramel Choc Slice
1/2 cup (70 g) hazlenuts
1/4 cup (25g) almonds
3 medjool dates
pinch of sea salt
1 very ripe banana
6 medjool dates
1 heaped tbsp tahini (preferably hulled)
2 heaped tbsp coconut oil, melted
pinch of sea salt
1/4 cup coconut oil
1/4 raw cacao powder
1. Line a 10cm x 30cm rectangular cake tin with baking paper
2. To make the base layer, pulse all ingredients in a food processor until combined. If it is too dry, add a dash of water or another date. Press firmly into the lined cake tin and pop in the freezer.
3. Roughly clean the food processor with a paper towel (or clean it properly – I’m lazy). Add all the ingredients for the middle layer and blend until there are no banana pieces and everything is smooth. Add a pinch of sea salt, to taste.
4. Pour on top of the base and return to the freezer to firm for 30 minutes.
5. Melt the coconut oil and stir in the raw cacao powder and pour over the top of the middle layer and leave to set in freezer for a few hours.
6. Remove from freezer and slice. Share and enjoy.
– Cut with a sharp, warm and wet knife to avoid the chocolate from cracking (like mine did).
– It is so important that you use a ripe banana! Make sure there are plenty of spots on the skin. The older it is, the sweeter and taste your slice will be.
– As a substitute for the chocolate layer, try melting your favourite raw chocolate with some extra cacao powder and coconut oil for a real treat! It makes a difference, trust me!