I wanted something decadent and sweet, so I made this pan of caramel slices. The base is mostly oats and almonds, the caramel is a mix of dates and cashews, and the layer on top is simply raw dark chocolate sprinkled with some flaked salt. The result of all these glorious whole foods coming together is a luscious, rich treat that is at once nourishing and food-orgasmic. —EvE
SERVES 9 TO 12
BASE
1 cup (170 g) almonds
1 cup (80 g) rolled oats
1½ cups (255 g) pitted dates
CARAMEL
1 tbsp (15 ml) lemon juice
¼ cup (55 g) coconut oil
2 cups (340 g) pitted dates
1 cup (110 g) cashews
¼ tsp sea salt
½ tsp vanilla extract
CHOCOLATE
¼ cup (55 g) coconut oil
1⁄6 cup (40 ml) maple syrup
3 heaping tbsp (25 g) cacao powder
FOR THE BASE
Grind the almonds and oats into flour in a food processor. Add the dates and process until you form a sticky dough. Press it into a lined baking pan and put it in the fridge.
FOR THE CARAMEL
Blend all the ingredients together in a blender until smooth and thick. Spread it evenly over your base and put it back in the fridge.
FOR THE CHOCOLATE
Melt the coconut oil and stir in the rest of the ingredients until smooth. Pour it over your caramel and leave it in the fridge or freezer until solid, at least a couple hours (but preferably overnight) so the flavors can develop.