Date, Cashew and Caramel Slice
I loved this caramel slice recipe that comes from nadialim.com, It's as rich as the real thing and you wont be able to stop. This is best made and chilled overnight or for at least 4 hours.
Ingredients
- 100 gm almonds ground, for gluten free
- 50 gm coconut shredded not desiccated / unsweetened
- 2 Tablespoon cocoa powder or a rich Dutch cocoa
- 100 gm almonds raw 1/2 cup
- 120 gm dates (or what's left of the 500 gm packet below used for the filling), 6 large fresh
- 100 gm coconut oil or melted butter
- 1/4 teaspoon salt
Filling
- 400 gm dates can be fresh or dried- fresh is slightly better
- 200 ml water 3/4 cup water
- 250 gm cashews (either soak overnight or put into a pot. Just cover with water and simmer for 10 minutes or till softened drain and leave to cool) This makes about 2 cups
- 100 ml just under 1/2 cup Pure maple Syrup
- 100 gm coconut oil or butter just under 1/2 cup melted
- 1 tsp vanilla
Chocolate Topping
- 200 gm dark chocolate chopped
- 200 ml coconut cream
- 1/2 cup walnuts chopped, optional
Instructions
- First set the oven to 180C/ 350F. Line a 10in x 7 in or 325cm x 17cm rectangular tin with high sides or a brownie tin
- Put the coconut, cocoa, almonds, oats or almond meal and dates into the food processor and blitz till fine . Add the coconut or melted butter and combine again. The mixture looks a little dry
- Press onto the bottom of the tin and bake for 15-20 minutes or until starting to go golden around the edges. Cool slightly then chill or freeze for up to 1 hour . The filling can be made and left till the base is ready.
- To make the filling soften the cashews by either simmering or soaking. Put the dates into a pot with the water. Simmer on low till the dates start to get soft. Mix them and they will turn into a purée. Cool. Add the dates, cashews maple syrup, vanilla and {butter or) coconut oil, into the processor and blend, scraping down the sides and blitzing again until very smooth
- Spread this over the nut base and even out with a pallet knife, or put a piece of plastic over the top and smooth down with your hands. Refrigerate for as long as possible.
- To make the chocolate icing. Melt the coconut milk till hot. Put the chocolate pieces into a ceramic bowl and pour the coconut cream over the top Stir till melted. If it needs a little more melting put in the microwave for 20 seconds. Stir again. Spread onto the slice with a pallet or knife,
- Slice with a hot knife and Keep chilled.