About the Recipe
Ingredients
Base
1 cup cashews (soaked in boiling water, drained)
10 Medjool dates, pitted (soaked in boiling water, drained)
2/3 cup oats
2/3 cup desiccated coconut
a pinch of salt
Caramel filling
â…“ cup cashews
â…” cup oats
2 cup Medjool dates (soaked, drained)
2 Tbsp pure maple syrup
2 Tbsp hulled tahini
2 Tbsp coconut oil, melted
Chocolate layer
½ cup coconut oil
½ cup cocoa
3 Tbsp maple
1 tsp vanilla
Preparation
Step 1
In a food processor, blend the base ingredients for 1–2 minutes, or until the ingredients are finely ground. Place the mixture into a 20x20cm lined tin, and press it down evenly with your hands. Place the tin in the freezer.
Step 2
In a food processor, blend the ingredients to make the caramel filling. Add additional water until smooth consistency is reached.
Step 3
Remove the loaf tin from the freezer, and layer the caramel filling over the first base of the slice, spreading evenly with a spatula or your hands. Return tin to the freezer.
Step 4
For the chocolate layer, combine all ingredients in a pot on a medium heat on stovetop. Stir until melted and combined then spread evenly over caramel layer.
Step 5
Place the tin back into the freezer, and let it set for 2-4 hrs until serving.
Step 6
Store in an airtight container in the freezer, where it will keep for up to 1 month.