Healthier Caramel Pecan Slice
I have an old notebook with handwritten recipes from my grandmother. I go through it from time to time, take an old recipe and ‘healthify’ it to bring it into the modern age where loads of sugar and butter is not really compatible to healthy eating! For a few years now I have been playing around making healthier caramel pecan slices and I still enjoy making them here and there. I cut the slice into squares and keep a few in the fridge to enjoy that week and the rest in a container in the freezer for another time.But instead of the usual highly processed flour, sugar and oil found in baking recipes this no bake caramel slice contains dates (high in fibre which is important for blood sugar control), pecan and almonds (good source of protein, calcium, magnesium, and potassium, which help lower blood pressure.) Tahini (sesame seed butter) is a good source of minerals such as calcium, magnesium, iron and rich source of B vitamins that boost energy and brain function.This healthier slice is the perfect way to get your fill of the old classic dessert, whether you are making it for a special occasion or just as a treat! A delicious cross between an indulgent dessert and a healthy treat. Gooey caramel, nutty base, and easy chocolate top all come together in a generous sized bar that contains no refined white or brown sugars and is dairy free. As there is no flour, butter or eggs in this recipe there is no need to bake it so you can make it quickly without any fuss. This yummo slice is perfect to eat at any time of the day (not just dessert). Why not sneak a piece at afternoon tea, or for a mid-morning pick me up... even breakfast if you're feeling a bit cheeky!Delicious and super simple Caramel Pecan Slice, using just a few ingredients - an old recipe that is sure to impress.
Servings 12
Ingredients
Base Crust
- 1 1/2 cups pecans or almonds or a mix
- 1/2 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 cup oats, instant or quick
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
Caramel Layer
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup tahini (sesame seed butter) or any other nut butter
- 2-3 tablespoons water
- 1 teaspoon vanilla extract
- Pinch salt
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Garnish
- 1/2 cup pecan nuts
Instructions
Base Crust
- Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place all base ingredients into a food processer and process until broken down and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon. Place it in the freezer while you make the caramel layer.
Caramel Layer
- Place dates into the food processor and process until they are a sticky paste. Add tahini, water, vanilla and salt and continue to process adding just enough water to make the mixture spreadable and smooth. Some small lumps are ok.Spread on top of the base crust and place back in the freezer while you melt the chocolate topping.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, remove the slice from the freezer and pour the chocolate on top and spread out evenly with a back of a spoon.Top with pecan nuts.Place back in the freezer to set for 15 minutes then remove the slice using the parchment paper handles and cut into 12 bars or more smaller squares to serve. Store in the fridge for up to 1 week or freezer for up to 3 months.