Caramel Slice

This recipe has been added in this recipe section from the Master Classes for convenience. If you would like to view the full Master Class, please go here. →

Base

• 1 cup Almonds
• 2 Medjool Dates
• 2 Tbsp Almond Nut Butter
• 2 Tbsp Chia Seeds
• 1-2 Tbsp Coconut Oil (if needed)

Method

1. Place all ingredients into a blender/food processor and mix until a fine crumbly paste forms
2. Press firmly into a square, lined cake tin
3. Put into freezer for 5-10 minutes

Filling

• 1 1/2 cups of soaked Cashews (soak for 2-8 hours or over night)
• 2 Medjool Dates
• 1/2 cup Coconut Oil
• 1/3 – 1/4 cup Coconut Palm Sugar (depending on sweetness required)
• 1 Tbsp unhulled Tahini paste
• 1/2 cup Coconut Cream

Method

1. Using blender/food processor, whiz until smooth, scraping down the sides throughout the process
2. Pour onto the base and put back into the freezer for 15 minutes while you make the chocolate topping

Chocolate topping

• 1/2 cup melted Coconut Oil
• 2 Tbsp raw Cacao Powder
• 1 Tbsp Coconut Nectar

Method

1. Mix all chocolate topping ingredients together until smooth
2. Remove set base with filling from freezer and pour the chock topping onto the filling
3. Put back into the freezer to set overnight