RAW CARAMEL SLICE: BASE 1 cup dates 1/2 cup almonds 1 tsp coconut oil CARAMEL 1/2 cup coconut oil (melted) 1 1/2 unhulled tahini 1/2 cup maple syrup 1 cup raw cashews ( soaked and rinsed). 1/3 cup water CHOC LAYER 1/4 cup coconut oil ( melted) 1/4 cup maple syrup 1/4 cup cacao powder sifted 1/2 tsp vanilla bean paste Pinch Himalayan salt Method BASE : pulse dates almonds and coconut oil in a food processor until it resembles fine crumbs and sticks together easily. Mould the mix into a tin with non toxic grease proof paper. Place in the freezer to set. CARMEL: put all caramel ingredients into your food processor and combine on high speed until smooth. If you need add a little water. Pour the caramel mix onto base and return to freezer. CHOC LAYER: add coconut oil melted maple syrup Nd vanilla bean paste to a bowl and gently sift the cacao powder into the mix. Add the pinch of salt and stir with a wisk until smooth. Spread choc sauce on top of caramel layer. Npbe sure the caramel layer is set first. Place back in freezer for an hour, remove from dish and cut up to serve..
Posted on: Tue, 20 Aug 2013 07:06:55 +0000
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