Caramel Slice

Ingredients

Base:

• 1 cup almonds

• 1/2 cup shredded coconut

• 2 medjool dates

• 2 tbsp cacao powder

• 4 tbsp coconut oil

Caramel:

• 15 medjool dates

• 150 ml almond milk (or plant milk of choice)

• 1 tsp maca powder

• 1 tsp mesquite

Chocolate:

• 1/4 cup cacao butter

• 1/4 cup coconut oil

• 1/4 cup cacao powder

• 2 tbsp maple syrup

Directions

For the base

Step 1

Place all the dry ingredients and dates into a food processor and process until fine.

Step 2 

Add the melted coconut oil and pulse until combined. Press into a lined slice tray/dish of choice (I use a 20cm square cake tin). Refrigerate.

For the caramel

Step 1

Add the dates, almond milk and maca powder into a blender. Using a tamper continue to push the dates down onto the blade until it will blend smoothly on its own (if the dates are too hard, soak them in a little warm water for a few minutes to soften). Add an extra splash of almond milk if required. The caramel should be thick and able to hold its shape.

Step 2

Spread the caramel onto the base and place in the freezer to set slightly while you make the chocolate. This will also cool it down to help the chocolate set quickly.

For the Chocolate

Step 1

Place the coconut oil and the cacao butter into a jar or glass bowl. In a saucepan, heat up a small amount of water and hold the jar or place the bowl over the saucepan. This will create a double boiler to melt the coconut oil and cacao butter.

Step 2

Once melted, add the cacao powder and maple syrup and whisk together. Pour the chocolate over the caramel and place back in to freezer to set (this will take around 1/2 an hour). You can top the slice with extra coconut shreds, cacao nibs or anything you desire (optional). Once set you can cut it into pieces.

Enjoy x