Coco Buzz Caramel Slices from Harry’s Nut Butter
Easy, soft, gooey, gluten free, vegan *and* gorgeous? Get out of town!
Try these Coco Buzz Caramel Slices from our Producer of the Month Harry’s Nut Butter, and have ’em in a tin for the rest of the week, if you can resist…
Pick up Harry’s range of delicious nut butters in any of our 11 stores and treat yourself to these delicious treats at home!
•Servings: 10 slices
For the base:
50g gluten-free rolled oats
50g ground almonds
1 tbsp coconut oil
40g pure maple syrup
For the caramel:
125g dates (softened in warm water, drained)
200g Coco Buzz
3 tbsp coconut oil
130g good quality dairy free dark chocolate
- Preheat the oven to 180C/ 170C Fan. Line your loaf tin with greaseproof paper.
- For the base, place all the ingredients in a food processor and pulse until combined. Press the base firmly into the lined tin. Bake for about 20 minutes until the top is beginning to turn golden. Allow to cool.
- For the caramel, place the coco buzz and the coconut oil in a small pot over a low heat. Blitz the dates in a food processor. Once the Coco Buzz is nice and melted stir through the blitzed dates. Pour this mixture over the cooled base. Cover with cling film and place in the fridge to set.
- Once the base is set, melt your chocolate for the topping. Place the chocolate in a metal bowl over a small pot of simmering water, making sure the base of the bowl isn’t touching the water. Allow it to melt, no need to stir. Once it’s melted, pour it over the caramel slice and smooth it out. Return it to the fridge and allow it to set.
Cut into slices to serve!