Raw Caramel Slice with Biscuit Base

MAKES 9 SLICES

• Dairy Free

• Gluten Free

INGREDIENTS

• 1 cup almond meal 

• ½ cup oats (use GF oats if needed) 

• ½ cup coconut flakes

• 1 tbsp maple syrup

• 2 tbsp peanut caramel spread (loving earth) or regular peanut butter

• ⅓ cup melted coconut oil

• Pinch of salt

• 10 Medjool dates

• 3 tbsp coconut cream

RECIPE

1. BASE: In a food processor or high speed blender pulse the following ingredients until well combined. 

   - 1 cup almond meal 

   - ½ cup oats (use GF oats if needed) 

   - ½ cup coconut flakes

   - 1 tbsp maple syrup

   - 2 tbsp peanut caramel (loving earth) or regular PB

   - ⅓ cup melted coconut oil

   - Pinch of salt

2. Press down the base mixture into a lined baking tin and bake in a preheated oven on 180 degrees C for 12 mins. 

3. FILLING: 

   - Place 10 medjool dates in boiling water for 5 mins or until soft. 

   - Add the soft dates, 3 tbsp of coconut cream, 1 tbsp of maple syrup & a pinch of salt to your food processor and pulse until well combined. (You may need to add a little bit of hot water to help blend).

   - Set aside until the biscuit base is cooked & cooled. 

4. Once the biscuit base is cooked & cooled pour the caramel mixture on to the base and spread evenly. Place in the freezer for 10-15 mins.

5. CHOCOLATE:

   - Combine ⅓ cup melted coconut oil with ¼ cup cacao powder and 1 tbsp of coconut cream in a small jar or bowl. 

   - Gently pour the chocolate over the caramel layer and return to the freezer for at least 2 hours before removing and slicing.