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Salted Caramel Slice

Salted Caramel Slice

Ingredients

For the base
1/3 cup Cashews
1/3 cup Almonds
1/4 cup Desiccated Coconut
1/4 cup Oats
1 tbsp Coconut Oil
2 Medjool Dates
1/2 tsp Cinnamon
1 tbsp Maple Syrup
Pinch Himalayan Salt
Peanut Date Caramel
13 pitted Medjool Dates soak in hot water
1/4 cup Peanut Butter
1 tbsp Coconut Oil
2 tbsp Maple Syrup
1/2 tsp Sea Salt
Chocolate toppings
300-350g Dark Chocolate
1 tbsp Coconut Oil

Instructions

  1. Preheat oven to 180°C and line a medium-sized tin with baking paper.
  2. Put all base ingredients into a food processor and blitz until a crumble has formed.
  3. Pour and press into your baking tin evenly.
  4. Bake in the oven for 8 mins until lightly golden on top.
  5. Remove from the oven and place into the freezer while you make the caramel.
  6. Drain your dates and put them into the food processor.
  7. Add the rest of the caramel ingredients and process until smooth and thick.
  8. Take your base out of the freezer and smooth caramel over evenly. Be careful not to move the base below.
  9. Melt the chocolate and coconut oil in a bowl over a pot of boiling water. Once melted, pour the mixture evenly over the slice and sprinkle some extra sea salt on top.
  10. Cover and put into the freezer for 4 hours to set before removing and slicing into even squares. Store in the fridge and enjoy! The slice can be stored for up to 3 weeks in the refrigerator.

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