Cashew Caramel Slice

Serves 8 | Prep time: 20 mins + freezing time | Cooking time: 0 mins

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!)

Choc Top

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

METHOD

1. Base: Line a 15cm square tin with baking paper (I stick mine down with a little coco oil). 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. Press dough into the lined tin, creating a firm and even base layer
2. Caramel Layer: Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
3. Choc Top: 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.
4. 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).