Almond butter caramel slices

Good evening lovelies, I hope you have had an amazing weekend? ♥

Mine was pretty low-key, but so lovely and productive. My dad stopped by yesterday and helped my sister and I clear out so much stuff from our basement + he even moved our lawns (we really need to buy a new lawn mover!), which was so great to finally get done!

I am working on clearing out the basement, so we can finally get properly organized after it being a bit of a mess filled with stuff from renovating the house + a mix of Christmas decorations, cardboard from PR packages and random stuff that needed to go to the recycling plant (it is so impractical to not have a drivers license!) and I am finally making some proper progress!

My next project will be to make a cute little office/crafts room in one of the rooms in the attic, it is such a cute space with a lovely view of the garden, so I can’t wait to get to work ♥

Anyways, other than spending some quality time with my dad and organizing the basement, then I also spent a lot of time working on new yummy recipes for the blog – one of them being these over-the-top beyond delicious almond butter caramel slices that I am just completely obsessed with! They are so gooey sweet and delicious + the best part is that they are super filling, so you only need a small slice to satisfy your sweet tooth.

Make sure to check out more of my favorite treats and desserts right here!

Ingredients:
-Yields 16+ slices 

Base:
3 deciliter (about 1.2 cup) almonds
3 deciliter (about 1.2 cup) pitted dates, packed

Almond butter caramel:
3 deciliter (about 1.2 cup) almond butter
3 deciliter (about 1.2 cup) pitted dates, packed
1 deciliter (about 0.4 cup) plantmilk
1/2 deciliter (about 0.2 cup) pure maple syrup or honey
1 teaspoon pure vanilla powder
1/2 teaspoon sea salt
1 tablespoon maca – optional

Chocolate layer:
150 grams dark 70% chocolate
3 tablespoons plantmilk

Directions:
Start by making the base by adding the almonds and dates to a food processor and pulse until you have a cohesive dough. Add the dough to a brownie pan or similar (the one I used measures 24×24 cm) lined with parchment paper to make it easier to remove the slices from the pan. Make sure the dough is pressed down tight and evenly.

Then make the almond butter caramel by simply adding all the ingredients to a food processor and pulse until you have a thick caramel paste. Add the caramel paste to the base layer and place it in the freezer to set while you prepare the chocolate layer.

Gently melt the dark chocolate and then stir in the milk. Pour the chocolate layer onto the caramel layer and then put it back in the freezer for about half an hour to allow it to set properly before serving. Cut it into as many slices as desired (I cut mine into 16 slices) and store them in the freezer until serving. Enjoy ♥