Divine Chocolate Raspberry Caramel Slices

Name: Divine Chocolate Raspberry Caramel Slices
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Israel
Ingredients: 70 g/2½ oz/¾cup rolled (old-fashioned) oats or oat flour; 70 g/2½ oz/¾cup rolled (old-fashioned) oats or oat flour; 60 g/2¼ oz/generous ½ cup ground almonds; 1 tbsp maple syrup; a pinch of salt; 50 g/1¾ oz/3½ tbsp nut butter of your choice, such as almond or cashew butter; 50 g/1¾ oz/3½ tbsp nut butter of your choice, such as almond or cashew butter; 50 g/1¾ oz/3½ tbsp nut butter of your choice, such as almond or cashew butter; 1 tbsp date water (reserved from soaking dates-see method) (optional); 1 tbsp date water (reserved from soaking dates-see method) (optional); 125 g/4½ oz/1 cup fresh raspberries, mashed with a fork; 125 g/4½ oz/1 cup fresh raspberries, mashed with a fork; 120 g/4¼ oz/¾ cup Divine Dark Raspberry Chocolate, broken into pieces; 1 tbsp coconut oil; freeze-dried raspberries, to decorate (optional)

Preparation info

Makes:
10
squares or bars

Difficulty
Easy
Ready in
35 min

Appears in

Babka, Boulou, & Blintzes

By Michael Leventhal

Published 2021

About

Triple-layered chocolate raspberry caramel slices with an oat and almond biscuit base, a rich and sticky date caramel and mashed fresh raspberries, enrobed in lots of Divine Dark Raspberry Chocolate. These slices make an impressive vegan, gluten-free dessert for friends and family with no baking required.

Ingredients

For the base

70 g/2½ oz/¾cup rolled (old-fashioned) oats or oat flour

Asia
Israel
Dessert
Vegan
Gluten-free
Jewish

Method

Line a 20 x 10cm/8 x 4in dish or cake tin with non-stick baking paper. Line a large plate with non-stick baking paper.
For the base, if you are starting with oats, add them to a blender and whizz until you have a fine crumble. Now add in all the other base ingredients and pulse to combine. Pour into the lined dish/tin and press down firmly to form an even base