I’m yet to meet someone who doesn’t like a piece of gooey caramel slice, and this one is sure to please! There is something nice about knowing that I’ve got a stash of yummy things in my freezer ready to be paired with a hot cuppa on a winters night (although this one never seems to last long in my house!)
I hope you love this one as much as I do!
Makes 12 slices
- 1 cup of Loving Earth caramelised buckinis (*)
- 1/2 cup of dried coconut
- 2 Tbsp of rice malt syrup
- 1-2 Tbsp of water
Caramel layer –
- 1/2 cup of cashews (soaked minimum of 4 hours, overnight is best)
- 7-8 fresh medjool dates
- 2 Tbsp of Mayvers tahini
- 2 Tbsp of coconut oil
- 2 Tbsp of boiling water
- A pinch of good quality salt
Top chocolate layer –
- 1/4 cup of desiccated coconut
- 3 Tbsp of raw cacao powder
- 2 fresh medjool dates
- 3 Tbsp of coconut oil
- 1-2 Tbsp of water
- 3 Tbsp of Loving Earth chocolate buckins (optional)
- Line a container/ tin with baking paper. I used a 14cm by 21cm container so anything close to this size will work well.
- Place the medjool dates in a bowl just cover with boiling water. Let them soak while you make the base.
- Place buckinis and coconut in food processor and blend on high for about 30 seconds, enough to break the buckinis apart but leave some crunch.
- Add rice malt syrup, blend to combine, then add water one tablespoon at a time. You want the mixture to hold when you pinch it together.
- Spread base mixture down in container and place in the freezer while you make the caramel layer.
- Strain the dates (keep the water to use in a smoothie or another recipe)
- In the food processor add the dates, cashews, tahini, coconut oil, 2 tbsp of the water the dates were soaking in and a pinch of salt.
- Blend till completely smooth. The mixture should be quite thick, if need be add another Tbsp of coconut oil.
- Use a spatula to spread the caramel over the base layer and place back in the freezer.
- Add all the ingredients for the top chocolate layer to the food processor and blend untill smooth.
- Use your spatula to spread the chocolate over the caramel layer and top with chocolate buckins (optional)
- Set in the freezer for a minimum of 2 hours.
- Keep in the fridge for up to 2 weeks.
(*) note- If you can’t get caramelised buckinis, plain buckwheat groats will work, you may just need to add a little more sweetness.