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GOOEY CASHEW CARAMEL SLICE
INGREDIENTS
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
Base:
3/4 cup pecans
1 1/2 tbsp coconut flour
1/3 cup cacao powder
9 medjool dates, pitted
Pinch of good-qualit y salt
Choc top:
1/4 cup coconut oil, melted
1 tbsp roasted cashew butter
1/3 cup rice malt syrup
1/3 cup cacao powder
TIME
35 Minutes
SERVES
6-8
DIFFICULTY
METHOD
For the base layer, Line a 15cm square tin with baking paper. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates & pulse until a sticky ball forms.
1Press the dough into the lined tin, creating a firm and even base layer.
2For the caramel layer, add all ingredients into a high speed blender, and blend until very smooth. You will need to scrape the sides at least once.
3Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
4Add all the choc top ingredients into a bowl and whisk until smooth.
5Pour the chocolate over the caramel layer. Smooth the final layer if you wish, then return to the freezer to set for at least 3 hours .
6Remove the slice from the 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 it to defrost further (which I recommend as it becomes way more gooey and chewy). Enjoy!
Recipe by Kath and Jade at @panaceas_pantry
7Dessert
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