cashew caramel slice recipe
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Portions

Serves 3 people

Ingredients:

Base Ingredients
  • 3/4 cup pecans
  • 1½ tbsp coconut flour
  • ⅓ cup cacao powder
  • 9 medjool dates, pitted
  • Pinch of good quality salt
Caramel Layer Ingredients
Choco Top Ingredients
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Method

  • Step 1: Line a 15cms square tin with baking paper (I stick mine down with a little coco oil)
  • Step 2: Add all base ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.
  • Step 3: Press dough into the lined tin, creating a firm and even base layer.
  • Step 4: Add all caramel layer ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.
  • Step 5: Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
  • Step 6: Add chocolate and condensed coconut milk to a heat proof bowl and melt over a pot of simmering water. Once melted, por on top of caramel base.
  • Step 7: Allow to set in freezer for at least 4 hours.
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