Today is Peanut Butter Day – which reminded me of one of my favourite slices – the Women’s Weekly Cacao & Date Caramel Slice.
Peanut butter is an energy and nutrient dense food. It does wonders for the brain, helps to regulate blood sugar, contains Vitamin E (which contributes to heart health), Niacin/ B-3 (which promotes healthy cell communication) and Manganese (which is an essential mineral that helps to break down stress in the body).
The recipe also calls for dates, which is the substitute for traditional caramel. Dates are high in fibre (which contribute to blood sugar regulation) and antioxidants (which reduce inflammation, promote heart health and lower the risk of cancer). Dates are a delicious natural sweetener.
This slice has a good mix of fats, protein and carbohydrates, is plant-based and is a nutrient dense alternative to the much-loved caramel slice. It would make a great contribution to an Australian Day picnic but be sure to keep it in the Esky as the coconut oil can melt in the heat.
Cacao & Date Caramel Slice
½ cup (115g) fresh pitted dates
1 cup (130g) roasted almonds
1 ½ TBSP melted coconut oil
¼ tsp Murray River pink salt or sea salt flakes
1 cup (230g) fresh pitted dates
½ cup (125ml) pure maple syrup
1/3 cup (95g) of natural crunchy peanut butter
¼ cup melted coconut oil
¼ cup (20g) raw cacao powder
¼ cup (60ml) melted coconut oil
2 tsp pure maple syrup
- Line 19cm square tin with greaseproof paper
- Process the almond base ingredients until smooth and press into the lined tin. Refrigerate for 1 hour or until set
- Make the date caramel by processing all ingredients until smooth. Spread over the base and freeze for 1 hour or until set
- Make cacao topping by whisking all ingredients until smooth. Working quickly, pour over the date caramel and sprinkle with the river or sea salt.
- Use a hot sharp knife to cut into 16 pieces
- Keep refrigerated for up to a week
Reference: This recipe appears in the Women’s Weekly Sugar Free Cookbook