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
- Preheat oven to 180°C and line a medium-sized tin with baking paper.
- Put all base ingredients into a food processor and blitz until a crumble has formed.
- Pour and press into your baking tin evenly.
- Bake in the oven for 8 mins until lightly golden on top.
- Remove from the oven and place into the freezer while you make the caramel.
- Drain your dates and put them into the food processor.
- Add the rest of the caramel ingredients and process until smooth and thick.
- Take your base out of the freezer and smooth caramel over evenly. Be careful not to move the base below.
- 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.
- 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.
