Looking for something yum and delish to enjoy on your weekend?
BASE
110g oats
55g coconut
75g almonds
Pinch of salt
120g coconut oil
6 medjool dates
CARAMEL
200g cashews
50g coconut butter
80g almond butter
6 medjool dates diced
Boiling water
Pinch of salt
1 tsp vanilla paste
CHOCOLATE
1/2 cup cacao paste
1/2 cup cacao butter
Maple syrup to taste (approx 1/4 cup)
1 tbsp cacao powder
1 tsp vanilla paste
1 tbsp coconut oil
BASE
Add dry ingredients to blender and blend into a fine flour.
Add coconut oil and blend until smooth.
Press into a lined square baking dish, and bake at 180 degrees for 17 minutes.
Remove from oven and cool.
CARAMEL
Dice the dates, and then put into a 1 cup measuring cup and fill to top with boiling water. Leave to sit 5 minutes.
Add all ingredients to a food processor and blend until smooth.
Pour over cooled base.
CHOCOLATE
Melt the cacao paste and cacao butter together using a double boiler.
Remove from heat, add remaining ingredients and stir until smooth.
Pour over the caramel layer and freeze until set.
Once the caramel slice has firmed up in the freezer it can be cut into bite sized pieces.
Prior to serving remove from freezer and allow to defrost for approximately 20 minutes until the caramel has returned to a gooey consistency.
Note
You can use coconut oil in the caramel layer if you don't have coconut butter
If you are short on time, or don't have the ingredients you can use a good quality dark chocolate for the top layer
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