Chocolate and Caramel Slice! Gluten, Dairy & Preservative Free cutoutthecrap.au/chocolate-and-caramel-slice/ Chocolate and Caramel Slice Base 1 cup desiccated coconut (110g) ½ cup raw brazil nuts (60g) 10 medjool dates – pitted (140g) 2 tspns cacao Caramel middle 1 cup raw cashews (140g) 90ml coconut cream (90g) 8 medjool dates – pitted (120g) 1 tspn vanilla essence Chocolate top ½ cup coconut oil (50g) ½ cup maple syrup (150g) 2 tblspns cacao Line a meatloaf tin with baking paper and set aside. Place all the ingredients for the base into a food processor and blitz on medium – high speed for 1-2 minutes or until thoroughly combined. TMX = 40 seconds / speed 8 Put the base mix into the tin and push down evenly. Set aside. Put all the ingredients for the caramel middle into the clean food processor and blitz on medium – high speed for 2-3 minutes or until ‘almost’ smooth – scrape down the sides 2-3 times during this process. TMX = 10 seconds / speed 8. Scrape down sides. 1 minute / speed 3. Scrape down sides – then a further 1 minute / speed 3. Put the caramel mix on top of the base and spread evenly. Put in the freezer whilst making chocolate top. Chocolate top: Place all the ingredients into a small saucepan and melt over a low heat, stirring constantly until thoroughly combined. Leave on a low heat for 10 minutes – stirring occasionally – be careful not to burn it. TMX: 10 minutes / 37c / speed 3. Scrape down sides. Then, 5 minutes / 50c / speed 4. Remove the tin from the freezer and pour the chocolate over to form an even layer top. Return to freezer for at least 1 hour before cutting and enjoying. Store in freezer!
Posted on: Tue, 23 Sep 2014 05:45:17 +0000
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