Raw Caramel Slice

Laura Sharrad

Ingredients:

Base:

2 cups cashews
10 pitted dates
1 cup coconut
4 tbsp liquid coconut oil
Pinch of salt
1 tsp raw cocoa powder

Caramel:

1 cup almond butter
10 pitted dates
1/4 tsp cinnamon
1/2 tsp vanilla paste
3/4 cup coconut oil
1 tsp salt flakes

Chocolate Topping:

1/2 cup melted coconut oil
1/2 cup raw cocoa powder
1/2 cup raw honey
Pinch of salt
Coconut flakes, to garnish

Method:

Blitz the base in a food processor until fully combined and still a little chunky. Line a 20cm loaf tin or rectangle tart tray and add in your base. Smooth it out & freeze for 10 minutes
In the meantime, blitz all the ingredients for the caramel until smooth and add on top of the frozen base. Freeze for a further 10 minutes
Mix all the ingredients for the choc topping together and pour over the slice, add the coconut flakes and set
Cut & enjoy!

Our friends at Wine Selectors suggest pairing this dish with a Liqueur Tawny.

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