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Caramel Slice
Ingredients
Units
Scale
Base:
1 cup almonds
1/2 cup dates, pitted & pre-soaked in enough water to cover
Caramel Filling:
3/4 cup Greek or coconut Yoghurt
2 Tablespoons dessicated coconut
dash vanilla essence
1/4 cup almond nut butter
1/2 cup dates, pitted & pre-soaked in enough water to cover
1 tsp sea salt, if want to make salted caramel
Chocolate Topping:
100g dark chocolate
1 Tbsp almond nut butter
Instructions
Line a loaf tin with baking paper.
Make the base: drain off excess water from dates. In a processor, blend almonds until fine. Add the dates and process until clumps together. Spread over base of loaf tin.
Make the filling: Blend the yoghurt, almond butter and dates (that have been drained). When smooth, pour filling over the base. Set in the freezer for one hour until firm.
Make the topping: Melt the chocolate and almond nut butter in the microwave in 10-second increments until smooth and can be poured.
Return to the freezer for 30 mins to set.
