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Ingredients
- For the Base:
- 1/2 cup dates
- 1 cup almonds
- 1/2 cup cashews
- 2 tsp vanilla bean paste
- For the Caramel:
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla bean paste
- Large pinch salt
- For the Chocolate Topping:
- 3 tbsp raw cacao powder
- 3-4 tbsp coconut sugar or agave syrup
- 1/2 cup coconut oil, melted
- Large pinch of course sea salt
Preparation
Step 1
Grease a small rectangular brownie dish/baking tray with coconut oil.
Grind your dates and nuts for the base in a blender or food processor.
Add the vanilla & blend until it’s sticky. If it’s not that sticky, add in an extra date or 1 tbsp of water.
With the back of a metal spoon press mixture into the prepared dish.
Blend the caramel ingredients together and pour over the base.
Set in the freezer for around 20 minutes.
While the slice is setting, prepare the chocolate topping by blending the coconut oil and all other ingredients together.
Pour chocolate topping over the caramel and place back in freezer to set again.
Once set, sprinkle with a little salt and cut into slices using a warm knife.
Store in the fridge for a few days.