Cashew Caramel Slice

Ingredients

BASE

• 3/4 cup pecans
• 1 1/2 Tbsp coconut flour
• 1/3 cup cacao powder
• 9 Medjool dates, pitted
• Pinch of good-quality salt

CARAMEL LAYER

• 2 cups Medjool dates, pitted
• 1/2 cup roasted cashew butter
• 1/4 cup rice malt syrup
• 1/4 cup mesquite powder (or lacuma)
• 1/2 tsp good-quality salt
• 1/4 cup coconut condensed milk (this can be exchanged for coconut cream- but it won’t turn out as good!)

CHOCO TOP

• 1/4 cup coconut oil, melted
• 1 Tbsp roasted cashew butter
• 1/3 cup rice malt syrup
• 1/3 cup cacao powder

Method

BASE

1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)
2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
3. Press dough into the lined tin, creating a firm and even base layer

CARAMEL LAYER

1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.
2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.

CHOCO TOP

1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer. Smooth the final layer if you wish, then return to the freezer to set for at least 3 hours.

FINALLY:

1. To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further (which I recommend as it becomes way more gooey and chewy).