Raw Caramel Slice
Laura SharradIngredients:
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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