Gooey Caramel and Chocolate Biscuit Slices

My go-to for an easy and healthy alternative to a millionaire shortbread recipe. These are completely vegan and no baking involved. All you need to do is blend up your ingredients, line into three layers and consume once set in the fridge. They couldn’t be easier.

They are rich and dreamy, the caramel is gooey and sweet and they are perfect for a little pick me up. The caramel makes either a very thick layer, or if you’re like me I save the extra for a dip with fruit or porridge. The choice is yours.

Here’s the recipe for you all to enjoy 🙂

Note: If there is only two of you eating these I would recommend halving the recipe.

Base layer – Biscuit:

• 1 cup ground almonds
• 1/2 cup oats
• 12 pitted medjool dates
• 2tbsp. maple syrup

For the caramel:

• 16 pitted medjool dates
• 2/3 cup almond butter (or peanut if you prefer)
• 4tbsp. coconut oil
• 1/2 cup dairy-free milk (we use coconut but any will work)
• A pinch of salt

Chocolate topping:

• 150g Dark Chocolate

Method:

• Start by blending all the ingredients for the biscuit layer, and flatten firmly into a baking tray.
• Second, blend all your caramel ingredients until smooth and creamy. Using a flat spatula layer this evenly onto the biscuit base, saving any extra for a dip (optional).
• Leave the first two layers to firm up in the fridge whilst you melt your chocolate.
• Heat up some water in a saucepan and once boiling add a bowl over the top to melt your chocolate, slowly. Be careful to not have direct contact with the top bowl and water as this can burn the chocolate. Once it has all melted you can layer this on top of your 2 set layers in the fridge. (You can also melt in the microwave of if you have one).
• Now you have all your layers ready, leave to fully firm up in the fridge for 30-60minutes.

Enjoy!

If you recreate these at home be sure to tag us @nutritionandcake on Instagram so we can see your photos!