Deliciously Ella's chocolate caramel slices

The three layers melt together perfectly like little bites of paradise, with the ideal mix of biscuit, caramel and chocolate, just like a super-healthy, even-more-delicious version of millionaire’s shortbread.

Makes about 16


For the base
*150g almonds
*125g pecans
*400g medjool dates, pitted
*2 tablespoons almond butter 

For the caramel layer 
*400g medjool dates, pitted
*6 heaped tablespoons almond butter 
*2 tablespoons maple syrup
*1 teaspoon coconut oil

For the chocolate layer
*100g cacao butter
*1 tablespoon almond butter 
*150g medjool dates, pitted
*2 tablespoons raw cacao powder
*2–4 tablespoons maple syrup (depending on how sweet you like it)

1. Start by making the base. Simply put the almonds and pecans in a food processor and blend for about 1 minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes nice and sticky. 

2. Transfer the mix to the bottom of a baking tin lined with baking parchment (mine is 31 x 21 x 6cm), pushing it down firmly with a spatula. Place the tray in the freezer for 20 minutes.

3. Next make the caramel layer. To do this simply put all the ingredients into the food processor with 120ml of water and blend until smooth and creamy, then pour on to the base layer and put the tray back into the freezer for 30–40 minutes, so it becomes firm enough to pour on the chocolate layer.

4. Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted, pour into the food processor with the remaining ingredients and blend until smooth. 

5. After the caramel has become solid, spread the chocolate layer on top, then place the tray back into the freezer and freeze for about 2 hours.

6. Store the whole sheet in the freezer. Take them out and leave at room temperature for 15–20 minutes, to let them warm up a little, then cut them into 16 slices to serve.

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Recipes extracted from Deliciously Ella Everyday by Ella Woodward, out now published by Yellow Kite, £20 © Ella Woodward 2016 Photography © Clare Winfield. Cover photo © Sophia Spring

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