Oh this is sooo good, you will have to try to control yourself! My mother in law makes a pretty special caramel slice with peanut butter. In fact, my husband has made it himself before also and he did a fine job. The problem is, I can hardly even bring myself to look at the ingredients. I know there is a lot of condensed milk in there. So I wanted to make something with a lovely fudgey texture, and that sweet, peanut butter taste. No cook, mix and set. Delicious.
How is it loaded? Mostly nuts really, this slice is full of healthy fats, fibre, protein and numerous vitamins and minerals. IT IS STILL A TREAT! But you don't have to feel too guilty about this one. Dates sweeten the base and rice malt syrup is our fructose free choice for sweetening the fudge. Make sure you either make your own peanut butter to use or use a 100% nut butter to avoid unnecessary additives, sugar and salt..
- 12 medjool dates
- 1/2 a cup of roasted peanuts
- 1/2 cup of almonds
- 1/2 a cup of organic desiccated coconut (no added sweetener or preservative)
- 2 tsp of melted coconut oil
- 2 Tbs cocoa or cacao
- 3/4 cup of 100% peanut butter or homemade peanut butter. We like to use crunchy for this.
- 1 Tbl melted coconut oil
- 1/2 a cup of rice malt syrup
- Shavings of dark chocolate (70% cocoa) to decorate (optional)
- Put all base ingredients into a high speed processor and process until very fine and mix comes together when you press it with your hands.
- Pour base into a small lined slice tray (approx 25cm x 20cm) and put it in the freezer to solidify the oil
- In the meantime, put the topping ingredients into a medium bowl and mix until fully combined.
- Pour the topping on the set base and smooth the top. Return to the fridge or freezer to set.
- Top with shaved dark chocolate if you like and slice into squares. Try not to eat it all at once! Keep it in the fridge to ensure it stays set. It does taste better the next day so if you can hold off-do!