Ingredients
Base:
~ 1 1⁄4 cup almond meal
~ 1⁄2 cup desiccated coconut
~ 120g pitted dates soaked until soft
~ 1⁄4 cup cashew butter
~ 1⁄4 cup hulled tahini
~ Topping: 200gms Bennetto Amaranth & Sea Salt
Miso caramel:
~ 1 cup coconut sugar
~ 1⁄2 cup dates, soaked in hot water for a few hours
~ 1 tin coconut cream
~ 1⁄4 cup smooth cashew or almond butter
~ 1⁄4 hulled tahini
~ 1-2 tbsp white miso paste
~ 1 tsp vanilla extract
Directions:
- Preheat oven to 160 degrees. Combine base ingredients in a food processor until it resembles fine breadcrumbs.
- Using the back of a spoon, press into a lined baking tin and refrigerate for 30 minutes while you make the caramel.
- Place all the ingredients for the caramel in a large pot and cook, stirring constantly, for 10 minutes or until thickened.
- Take base from fridge & pour caramel evenly over the top. Bake for 20 mins
- Once caramel is golden brown and lightly set, remove from oven. Allow to cool for 10 mins before refrigerating until cold.
- When the slice has completely cooled, melt chocolate (and coconut oil if using) over in a bowl over a pot of boiling water. Pour evenly over the caramel and return to the fridge for 15 mins
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