Caramel Slice

GF - DF - Vegan

Ingredients:

Base

*150g almonds (about 1 cup)

*100g cashews (about 1 cup)

30g shredded coconut (about 1/3 cup)

6 Medjool dates, pitted (or 10 regular dates, pitted and soaked in hot water for 30 mins)

30g (about 2 tablespoons of tahini)

A generous pinch of good quality sea salt 

A pinch of cinnamon 

*You can use a mixture of any nuts, you just want about 2 cups worth.

Caramel Filling

225g (about 1 cup) Medjool dates, pitted (or 1and 1/4 cup regular dates, pitted and soaked in hot water for 30 minutes)

30ml melted coconut oil

30ml coconut milk

130g (about 1/2 cup) tahini or any nut butter (black tahini pictured) 

60 ml maple syrup 

1/2 teaspoon vanilla extract 

A generous pinch of sea salt

Chocolate Topping

120g (2 packets) Fungirl Chocolate

60ml coconut oil 

Method:

1. Line a baking tray with parchment paper 
2. For the base - first add your almonds and cashews to a food processor and pulse to break up into small pieces. Add the coconut, salt and cinnamon and blend for a few seconds, then add the dates and tahini. Process until a sticky mixture is formed. Blend less for a more textured base
3. Transfer the mixture to the lined baking tray, pressing down firmly (but gently) to form the bottom layer of your slice. Place in the freezer to firm up while you get on with the rest of the layers.
4. For the caramel layer - give your food processor a quick clean, then add in all of the ingredients for the caramel layer and process until smooth. Spread the caramel layer over the base layer in the baking tray and return to the freezer. Allow to firm for an hour or so, or until firm 
5. For the chocolate layer - break the chocolate into small pieces and add to a pan with the coconut oil. Melt gently together over a low to medium heat, stirring gently to combine and prevent sticking. Be careful not to let the mixture burn
6. Pour the chocolate layer over the over two layers. You can gently tap the tray on the kitchen bench to encourage the chocolate to spread out evenly 
7. Top with a sprinkle of sea salt and return to the freezer for another hour or so, or until the chocolate has firmed up
8. For yummiest results (and to make it easier to slice), removed from the freezer about an hour before eating to allow the slice to soften. Slice into squares or bars to serve

Enjoy!

The bars can be kept in the freezer for 2 months (if they last that long) - just keep them in an airtight container.

Recipe by Hannah Trueman