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Raw Caramel Slice

Yasmeen Janschek
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Ingredients
  

BASE

  • 1/2 cup macadamias
  • 3/4 cup almonds or almond meal
  • 1/3 cup desiccated coconut
  • 1 cup rolled oats
  • 3 tablespoons coconut oil
  • 2 tablespoons raw cacao
  • 1 tablespoon pure maple syrup

FILLING

  • 2 cups pitted Medjool dates approx 17 dates
  • 3/4 cup coconut cream
  • 1/2 cup coconut oil melted
  • pinch sea salt

CHOCOLATE TOPPING

  • 1/2 cup coconut oil melted
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup

Instructions
 

  • Grease and line a square baking tin with parchment paper

BASE

  • Blend all the ingredients together until well combined - 10 sec in thermomix speed 8. Or just blend together in a food processor until it all comes together. Press evenly into the baking tin and pop into the freezer.

FILLING

  • Mix all ingredients for 1 minute in thermomix speed 5 or blend in food processor until smooth.
  • Remove the base from the freezer and spread the filling evenly over the base and pop back into the freezer while you prepare the chocolate top.

CHOCOLATE TOPPING

  • Mix in Thermomix Speed 8 for 10 seconds until combined or just stir together in a small jar until combined
  • Remove base and filling mixture from freezer, pour over the chocolate and even out with a blunt knife.
  • Pop back into the freezer for a couple hours to set. Remove from freezer, cut into squares and store back in the freezer.

Notes

Eat straight from freezer is best.