Salted Caramel And Date Slice

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
10+ 10+
Salted Caramel And Date Slice
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

Base
  • 2 oranges
  • 80g pitted medjool dates
  • 40g desiccated coconut
Filling
  • 180g pitted medjool dates
  • 4 teaspoons water
  • 1 teaspoon vanilla extract
  • 25g creamed coconut
  • 1 teaspoon tahini
  • Zest and juice of a medium orange
  • 1 teaspoon sea salt crystals
Topping
  • 25g coconut oil
  • 15g cacao powder
  • 1 teaspoon honey

  • Method

  • 1
    Line a Le Creuset Stoneware 19cm Rectangular Heritage Dish with cling film.
  • 2
    Place the ingredients for the base in a food processor and blitz until smooth. Press the mixture in an even layer in the base of the dish.
  • 3
    To make the filling mix together the dates, water, vanilla extract, creamed coconut, tahini, and the orange juice and zest in the 3-ply Stainless Steel 14cm Saucepan. Place over a medium heat and cook until a thick paste has formed.
  • 4
    Add the salt to the mixture and mix well.
  • 5
    Spread the filling evenly over the top of the nut base.
  • 6
    Wash and dry the saucepan and add the coconut oil, cacao and honey, place over a medium heat and cook until the sauce looks glossy.
  • 7
    Pour the cacao mixture over the top of the filling and place the dish into the refrigerator to set (or freeze if preferred).
  • 8
    Cut into small squares to serve.
  • 9
    Cook's Notes
  • 10
    If you don't have any cacao a 100g bar of 70% dark chocolate can be used instead. The chocolate can be placed directly into the 3-ply Stainless Steel Saucepan and melted over a gentle heat. The even heat distribution in the pan means the chocolate will melt gently though you will need to stir it.