Easy oaty date caramel slice

A refined sugar-free update on the classic oaty caramel slice loved by Kiwi’s for years.

Ingredients:

• 1 cup oat flour (you can make this by grinding up oats in a food processor) or all-purpose flour
• 1/2 cup rolled oats
• 3/4 cup coconut palm sugar
• 3/4 cup coconut oil or butter (choose butter if you like it creamier)
• 2 cups pitted medjool dates

Method:

Line a 20cm x 20cm baking tin with parchment paper and preheat oven to 180C.

Pit the dates and soak them in a bowl with hot water for about 5 minutes. Then strain well and add to a food processor and mix to form a paste. Set aside.

To make the crumble, first make sure the butter or coconut oil is very cold. Then cut into cubes.

In a food processor, pulse the flour, oats, sugar and butter or oil until crumbs form. Do not overmix. Transfer half into the baking dish and press into the pan with your fingers. If the dough is too crumbly, wet the tips of your fingers with water and press down. If the mixture is too wet, simply dust the top with a little extra all-purpose flour and continue pressing to cover the bottom of the pan evenly.

Spread out date paste evenly on top.

Sprinkle the remaining crumble that’s  on top of the pie evenly.

Place in the preheated oven and bake for about 30-40 minutes. The top should be nice and golden.

Remove from oven and allow to cool for about 20 minutes before serving.

The slice is great warm fresh out of the oven or great for up to seven days stored in the fridge. If you can wait, cut the slice when it’s had a chance to cool as it will crumble otherwise.