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Cayenne Spiked Caramel Slice

Posted by Isabella Zar on
Cayenne Spiked Caramel Slice

Cayenne Spiked Caramel Slice

GF - DF - Vegan

Is it getting hot in here, or is it just us? Up the ante with this mushroom-spiked Caramel Slice. Raw, vegan and refined sugar-free, it’s a weekly non-negotiable at Fun Girl HQ. We love adding cayenne pepper for colour and bonus spice, plus a sprinkle of sea salt and a healthy dose of our Lion’s Mane-infused chocolate.


Serves: 8-10

Ingredients:

  • ½ cup raisins
  • 12 large medjool dates, pitted
  • 2 heaped cups almonds, toasted and roughly chopped
  • 2 tbsp tahini
  • 1 tsp vanilla essence
  • 2 tsp coconut oil
  • 2 blocks Fungirl chocolate
  • Sea salt, to your liking
  • Cayenne pepper, to your liking

Method:

  1. Line a brownie tin or baking tray with non-stick baking paper. 
  2. To make the base, add raisins, 2 medjool dates, 1 ½ cups toasted almonds, 1 tsp coconut oil, 1 tbsp tahini and half a block of Fun Girl chocolate to a food processor. Process until combined – the mixture should easily stick together. Press into your baking tray with the back of a spoon or spatula. 
  3. To make the caramel, combine the remaining dates, tahini, vanilla, coconut oil and a good pinch of salt in a food processor. Gradually add boiling water until desired consistency is reached – you want a thick, sticky and spreadable layer. Taste and add sea salt, if required. Spread onto the base in a smooth layer. 
  4. Spread the remaining chopped almonds over the base. Press down gently. Sprinkle with sea salt and refrigerate to set. 
  5. Slowly melt Fungirl chocolate in a metal pan or bowl over boiling water. Once melted and smooth, pour over caramel-almond layer. Sprinkle with cayenne pepper and place in freezer to set.
  6. Slice with a warm knife and enjoy.

Store in freezer for up to two weeks (if it lasts that long).

Recipe by Sarah Frish

 

Fungirl Chocolate Cayenne Spiked Caramel Slice Recipe Lions Mane Medicinal Mushroom

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