GOOEY CASHEW CARAMEL SLICE https://thesourcebulkfoods.com.au/wp-content/uploads/2017/09/TSBF-gooeycaramelslice-image-1.jpg Desserts 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 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. Press the dough into the lined tin, creating a firm and even base layer. For 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. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top. Add all the choc top ingredients into a bowl and whisk until smooth. Pour 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 . Remove 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 PT35 minsM
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GOOEY CASHEW CARAMEL SLICE

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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 mins

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.

1

Press the dough into the lined tin, creating a firm and even base layer.

2

For 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.

3

Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.

4

Add all the choc top ingredients into a bowl and whisk until smooth.

5

Pour 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 .

6

Remove 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

7

Dessert

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