Slicing tips: For clean slices, let the bars sit at room temperature for 5 minutes. Warm a large, sharp knife under warm (not hot) water, wipe it dry, and slice quickly. For extra-neat edges, wipe the knife clean between cuts. Avoid using a very hot knife, as it can melt the chocolate and smear it into the caramel.
Storage: Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month. Thaw before serving.
Healthier No-Bake Double Chocolate Caramel Slice
By Chloe MartinThis Double Chocolate Caramel Slice is a delicious no-bake dessert made with wholesome ingredients. It has a chocolate coconut shortbread base, creamy almond butter date caramel, and a rich dark chocolate topping. It all comes together in a heavenly, decadent bite, perfect for caramel lovers!
Ingredients
Chocolate Coconut Shortbread Base
- 1 cup desiccated coconut
- ½ cup almond flour
- ½ cup vegan chocolate protein powder (see notes)
- ⅓ cup coconut oil melted
- 3 tablespoons maple syrup
Almond Butter Date Caramel Filling
- 2 cups medjool dates pitted
- ⅔ cup coconut oil melted
- ½ cup almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Dark Chocolate Topping
- 7 ounces chopped non-dairy dark chocolate (or chocolate chips)
- 2 tablespoons non-dairy milk (like soy or almond milk)
Instructions
- Place dates in a large bowl and pour enough hot water on top to cover them. Soak for about 20 minutes to soften while you make the base.
Base
- Line an 8×8-inch baking pan with parchment paper, with some overhang so you can easily remove the slice later. Set aside.
- In a mixing bowl, combine desiccated coconut, almond flour, protein powder, melted coconut oil, and maple syrup. Stir until well combined. The mixture should be crumbly but stick together. If it's too dry, add an extra tablespoon of melted coconut oil.
- Press the mixture firmly into the bottom of the pan. Set aside.
Filling
- Once the dates are done soaking, drain and discard the soaking water. Pat with a towel to remove excess water.
- In a food processor or high-powered blender, combine the softened dates, melted coconut oil, almond butter, vanilla, and salt. Process/blend in 30 second increments, stopping to scrape down the sides as needed, until completely smooth with as little chunks of dates as possible. The mixture should be very thick and creamy. If it's too thick to blend, add a small splash of hot water. Do not add more than ¼ cup of water, or the caramel may be too runny when you slice it later.
- Spread the date caramel evenly over the base layer. Place in the fridge for at least 90 minutes, or until very firm.
Topping
- Once the caramel layer is set, make the chocolate topping. Place dark chocolate in a small microwave safe bowl. Microwave in 30 second increments, stirring between, until melted and smooth. Stir in non-dairy milk until combined and creamy.
- Immediately spread the chocolate topping evenly over the caramel layer. Place in the fridge for 20 minutes, or until the chocolate has hardened.
- Remove the caramel slice from the pan using the overhanging parchment paper and transfer to a cutting board. Cut into 16 squares and enjoy!
Notes
Protein powder substitute: You can replace the chocolate protein powder with an equal amount of almond flour. The base won’t be chocolate-flavored, so feel free to add 1–2 tablespoons of cocoa powder. If the mixture becomes too thick, add an extra tablespoon of melted coconut oil.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!