Salted Caramel & Chocolate Peanut Butter Slice

You guys went crazy for this slice over on Facebook when I posted it earlier this week. When the words salted caramel, peanut butter and chocolate ganache are spoken you all come running. Trust me I'm right up front with that. I have a serious weakness for anything chocolate and peanut butter related but add in salted caramel and a crunchy oat base and layer it all in a slice then you've got my number. I had been playing around with the recipe for this Salted Caramel & Chocolate Peanut Butter Slice in my head for a few weeks. Thinking about the combination of the layers, how best to make the salted caramel that would be allergy friendly but still oh so tasty and what to finish it off with.... chocolate ganache of course.
 

When I develop a recipe I always think of ways to make it healthy, make it easy and how to make it friendly towards people with allergies. Because if you are allergic, intolerant or unable to eat a certain food it can make life a bit miserable. All the favourite foods are taken off the table and trying to find something nice to eat that won't give you a stomach ache or make you sick because impossible.

Life doesn't seem as bright when you can't eat something a little bit naughty, a little bit indulgent or a little bit special. We all need to be able to do that regardless of what we are intolerant too. When I was diagnosed with being intolerant to dairy 10 years ago I felt like my life was turned upside down. I wondered what I was going to be able to eat in place of my favourite things such as yoghurt, milk and cheese. Things have changed so much in that time with all the available alternatives to dairy products.

While I am okay with not eating normal ice cream or cheese I was pretty bummed I could no longer eat caramel. Oh, caramel was my most favourite thing. I loved the old school caramel tarts you use to make by boiling a tin of condensed milk for hours and spreading into a prebaked tart tin from the shops and topping it with whipped cream. That was my all time favourite dessert - I must try and recreate that one now that I have got thinking about it. Anyway, now that I got side tracked talking about caramel tarts let's get out eyes back onto the Salted Caramel & Chocolate Peanut Butter Slice.

So let me talk through the wonderful layers of this slice with you shall I? The bottom layer is a chocolate oat base baked to perfection and cooled before a decadent "salted caramel" filling is poured and smeared over the top. Followed by dollops of peanut butter which as swirled into the salted caramel. All this goodness is finished off with a shiny chocolate ganache spread over the entire slice and sprinkled with peanut pieces. My mouth is salivating talking about this.
 

So how is this slice-friendly for those with allergies? Well, let me talk you through it. The base is made with gluten free oats and coconut oil. The "salted caramel" filling is cleverly (if I don't say so myself) made using pitted dried dates and coconut milk simmered on low for 10 minutes, cooled and blended until a gorgeous caramel paste is created. A good pinch of salt brings out the salted caramel flavour. The chocolate ganache topping is made with good quality 70% dark chocolate and coconut milk which creates the beautiful shiny and smooth topping. So all in all this slice is suitable for those with gluten, dairy and egg allergies. If you omit the peanut butter and the nuts on top this will also be suitable for those with nut allergies.

I hope you enjoy eating this slice as much as I enjoyed creating it for you. I have pieces of this in my freezer and can I tell you it tastes just as good, if not better from the freezer just as from the fridge.

Salted Caramel & Chocolate Peanut Butter Slice

Download & Print Recipe

Prep Time: 45 min

Cook Time: 12-15 min

Makes: 12-20 pieces

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Ingredients:

Chocolate Oat Base

• 3 cups GF rolled oats, blended to a fine flour
• 2 tbsp maple syrup
• 2tsp vanilla extract
• 3 tbsp cocoa powder
• 1/3 cup + 3 tbsp coconut oil, melted

Salted Caramel

• 400g dried pitted dates
• 1 cup tinned lite coconut milk
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 1/3 cup coconut oil

Peanut Butter Swirl

• 1/3 cup natural peanut butter (crunchy or smooth)
• 1 heaped tbsp coconut oil, melted

Chocolate Ganache

• 150g 70% dark chocolate
• 150ml tinned coconut milk

Garnish

• 2 tbsp granulated peanuts

Instructions:

1. Preheat oven to 180 degrees (Celsius). Line an 18 x 28 cm slice pan with baking paper and set aside.

Chocolate Oat Base

1. In a large mixing bowl add the blended oat flour, maple syrup, sifted cocoa powder, vanilla extract and coconut oil. Mix with a spoon until moist dough forms.
2. Press the dough evenly into the lined slice pan.
3. Place into the preheated oven and bake for 12-15 minutes. Remove from the oven and let the slice cool.

Salted Caramel

1. Place the dates, coconut milk, salt, vanilla and coconut oil into a medium sized saucepan. Place over medium heat and bring the liquid to the boil.
2. Place the lid on and let the mixture simmer for 5-8 minutes or until the dates become soft and start breaking apart.
3. Remove from the heat and let the mixture cool slightly before using a stick blender to blend the mixture to a smooth paste.
4. Pour the salted caramel filling over the cooled oat base.

Peanut Butter Swirl

1. Mix the peanut butter and the melted coconut oil together. Add spoonfuls of the mixture over the top of the cooling salted caramel mix.
2. Using a spoon gently swirl in the peanut butter into the caramel mixture.
3. Place the slice pan into the freezer to chill for 30 minutes before proceeding with the chocolate ganache

Chocolate Ganache

1. Break the chocolate into squares and add into a microwaveable bowl along with the coconut milk.
2. Place the bowl into the microwave for 30 seconds. Remove from the microwave and give a stir. Repeat this process 3-4 times until the chocolate has completely melted and has combined with the coconut milk to form a smooth ganache.
3. Remove the chilled slice from the freezer and pour the ganache over the top.
4. Using an offset spatula spread the ganache evenly over the top.
5. Sprinkle the granulated nuts over the cooling ganache and place the whole slice back into the fridge for a further 2 hours until the slice has set.
6. For ease of cutting, I placed my slice into the freezer for 30 minutes before trying to slice. Let the cut pieces sit on the bench for 20 minutes before serving.

Cooks Notes

• Store this slice in the fridge. Let it sit on the bench for 20 minutes or so (depending on the temperature) before serving.
• This slice can be frozen in an airtight container for up to 3 months. That's if it lasts that long.
• For a nut free version omit the peanut butter & peanuts. It still will be just as tasty.

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