Raw Cashew Caramel Slice

 

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Raw Cashew Caramel Slice


Ingredients

Scale
  • BASE
  • 3/4 cup pecans
  • 1 1/2 Tbsp coconut flour
  • 1/3 cup cacao powder
  • 9 medjool dates, pitted
  • Pinch of good-quality salt
  • 1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)
  • 2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
  • 3. Press dough into the lined tin, creating a firm and even base layer
  • CARAMEL LAYER
  • 2 cups medjool dates, pitted
  • 1/2 cup roasted cashew butter
  • 1/4 cup rice malt syrup
  • 1/4 cup mesquite powder (or lacuma)
  • 1/2 tsp good-quality salt
  • 1/4 cup coconut condensed milk
  • 1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.
  • 2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.
  • CHOCO TOP
  • 1/4 cup coconut oil, melted
  • 1 Tbsp roasted cashew butter
  • 1/3 cup rice malt syrup
  • 1/3 cup cacao powder
  • 1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer, then return to the freezer to set for at least 3 hours.
  • FINALLY:
  • To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further.

Instructions


 

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