Good Evening friends ….. I have been working on this recipe for a little while now and finally have it (in my eyes) perfect! It ticks all my boxes for a sweet treat … it is quick and easy to make, it is Gluten free, Dairy free, Additive free, Refined Sugar free and tastes SENSATIONAL! There is not much more I can say about it …. besides give it a go and let me know if you love it as much as me!

Chocolate and Caramel Slice

Base

1 cup desiccated coconut (110g)

½ cup raw brazil nuts (60g)

10 medjool dates – pitted (140g)

2 tspns cacao

Caramel middle

1 cup raw cashews (140g)

90ml coconut cream (90g)

8 medjool dates – pitted (120g)

1 tspn vanilla essence

Chocolate top

½ cup coconut oil (50g)

½ cup maple syrup (150g)

2 tblspns cacao

Line a meatloaf tin with baking paper and set aside.

Place all the ingredients for the base into a food processor and blitz on medium – high speed for 1-2 minutes or until thoroughly combined.

TMX = 40 seconds / speed 8

Put the base mix into the tin and push down evenly. Set aside.

Put all the ingredients for the caramel middle into the clean food processor and blitz on medium – high speed for 2-3 minutes or until ‘almost’ smooth – scrape down the sides 2-3 times during this process.
TMX = 10 seconds / speed 8. Scrape down sides. 1 minute / speed 3. Scrape down sides – then a further 1 minute / speed 3.

Put the caramel mix on top of the base and spread evenly. Put in the freezer whilst making chocolate top.

Chocolate top: Place all the ingredients into a small saucepan and melt over a low heat, stirring constantly until thoroughly combined. Leave on a low heat for 10 minutes – stirring occasionally – be careful not to burn it.

TMX: 10 minutes / 37c / speed 3. Scrape down sides. Then, 5 minutes / 50c / speed 4.

Remove the tin from the freezer and pour the chocolate over to form an even layer top. Return to freezer for at least 1 hour before cutting and enjoying.

Store in freezer!