Mocha Caramel Slab
If you like this recipe check out our Cookie Dough Slice and our Salted Peanut Butter Slab!
If you remake these make sure to tag me so that I'll see it #LiviasKitchen
Prep: 25 minutes + 30 minutes
Total: 55 minutes
- 25g coconut oil (2 tbsp),80ml maple syrup (1/3 cup),130g oat flour (1 cup),150g ground almonds (1 1/2 cup),15g cacao powder (2 tbsp),A pinch of salt
- 475g pitted Medjool dates (25 dates),45g coconut oil (3 tbsp),60ml maple syrup (1/4 cup),5 tbsp instant coffee powder (10g),A big pinch of salt
- 30g cacao butter (1/4 cup),15g coconut oil (1 tbsp),20g cacao powder (1/4 cup),30ml maple syrup (2 tbsp),A pinch of salt
- 2 tsp instant coffee powder
Chocolate cookie dough
Makes 12 big squares.
For the cookie dough: melt the coconut oil and mix it with the maple syrup.
Add the oat flour, ground almonds, cacao powder and salt. Combine everything into a dough.
Line your tin (24.5 cm x 17 cm) with baking paper and press down your cookie dough mix covering the base. Make the surface as even as possible. Store it in the freezer while you make your coffee caramel.
Make the coffee caramel by blending all of the ingredients in a food processor until it’s a smooth paste. Add it on top of your cookie dough and smooth it out. Leave this aside whilst you begin to make your chocolate layer.
Make your chocolate by melting cacao butter and coconut oil on a low heat. Once it’s melted you can add the rest of your chocolate ingredients and whisk it until combined.
Pour the chocolate on top of your cookie dough and coffee caramel layers and leave it to set in your fridge for 30 minutes.
Cut it into 12 squares and sprinkle on some instant coffee powder. Enjoy straight away or store it in an air-tight container in your fridge. This will last for up to 5 days in the fridge.