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Choc Caramel Slice

Makes 12-15 squares

Prep time 10 minutes

Refrigeration time 2 hours 20 mins

Ingredients:

For the crust

1 cup (160g) almonds

1 cup (140g) dates, roughly chopped

1/4 cup ghee, melted

For the caramel

1 1/4cups (190g) raw cashews

1/4 cup (60ml) coconut milk

1 cup coconut oil

2 cups (280g) dates, roughly chopped

For the chocolate

1/3 cup coconut oil

2-3 tbsp cacao powder

1/4 cup (90g) honey

1 tbsp coconut cream

Method:

To make the crust, place the almonds in

food processor and process until a flour

forms. Add dates and ghee and blend

until combined.

Transfer to small baking tray lined with

baking paper and press mixture into

the base to form an even layer of crust.

Refrigerate for 20 minutes to set.

For the caramel layer, place the cashews

and coconut milk in a food processor and

process until mixture resembles a thick,

smooth butter. Add the coconut oil and

dates and process until smooth. Feel free

to add other flavours (we like vanilla, chilli

or ginger)

.

To make the chocolate layer, place all the

ingredients in a food processor and process

until smooth and glossy.

Remove crust from fridge and spread with

the caramel, then layer with the chocolate.

Refrigerate for 2 hours or until completely

set. Cut into bars and enjoy straight from

the fridge – as they will melt!

I hope you all enjoy making and especially eating this! Leave a comment and let me know how you went!