Caramel Slices with Ombar 72% Cacao

arrow_left Back to recipes
IMG 3438 sm landscape v1506698628
  • recipes_preptime 30 Minutes
    Prep Time
  • 4+ Hours
    Chill Time
  • recipes_serves 16

Share this!


For the base:

  • 1 1/2 cup ground almonds
  • 2 tbsp desiccated coconut
  • 6 medjool dates
  • 3 tbsp coconut oil melted

For the caramel:

  • 20 medjool dates
  • 3 tbsp almond butter
  • 1/2 tsp vanilla powder
  • Pinch sea salt

For the choc top:

  • 140g Ombar 72% Cacao chocolate
  • 3 tbsp coconut oil


  • 1.

    Add all the base ingredients in your food processor and blitz until everything comes together.

  • 2.

    Line a tray with baking paper then press the base mix firmly down and into the sides. Pop in the fridge while you make the caramel.

  • 3.

    Wash the food processor then add the caramel ingredients and blitz until you get a super smooth paste.

  • 4.

    Remove the base from the fridge and spread the caramel over the top. Return to the fridge.

  • 5.

    Break up the Ombar 72% Cacao chocolate bar and place in a glass bowl with the coconut oil, then very gently melt over a saucepan of simmering water.

  • 6.

    Pour the chocolate over the caramel and then return to the fridge for at least 4 hrs to firm up.

  • 7.

    Slice as desired. Can be stored in the freezer.