Chocolate Cashew Date Caramel Slice with Banana (vegan, gf)
Love caramel slice? Then don’t miss this recipe for this amazing Chocolate Cashew Date Caramel Slice with Banana. So indulging, but still healthy as no refined sugar, nor oil is used. The perfect vegan dessert or snack when you’re craving something sweet.
Servings Prep Time
12people 30minutes
Servings Prep Time
12people 30minutes
Ingredients
For the Base
For the Cashew Date Caramel
For the Chocolate
Last but not least – and very important:
Instructions
For the Base
  1. Place all the Base ingredients in a food processor and mix until you get a crumbly texture. Add a little bit more water if it stays too dry.
  2. Then take it out and press it with your fingers into a baking tin. I used a 25 x 15 cm tin for my slices.
  3. Leave it in the fridge while you make the date caramel and chocolate sauce.
For the Cashew Date Caramel
  1. Place all the ingredients in a food processor and mix well until you get a smooth, creamy caramel texture.
  2. Spread the caramel evenly on top of the oat-almond base.
  3. Slice the banana in rather fine slices and place them on top of the caramel. Leave in the fridge until your chocolate is ready.
For the Chocolate
  1. Melt all the ingredients in a small sauce pan.
  2. Let it cool down a bit, then pour over the bananas. Cover with a film and place the tin in the freezer.
  3. Let it set in the freezer for at least 1 hour before slicing it.
Recipe Notes

Regarding the chocolate: If you can’t find cacao butter you can also melt a regular dark chocolate bar, ca. 150 gr with 1-2 tbsp of water or coconut milk and use this as the top layer.

These Chocolate Cashew Caramel Date Slices can be kept in the freezer for at least one month or more.