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:

  1. 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
  2. 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
  3. Mix all the ingredients for the choc topping together and pour over the slice, add the coconut flakes and set
  4. Cut & enjoy!

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

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