These caramel slices are a great source of protein, healthy fats, magnesium, calcium, and antioxidants. Best eaten in moderation!
Serves 12
Base
80g dates, preferably Medjool
200g nuts (I used almonds and cashews)
1 tsp. vanilla extract
Filling
150g tahini
150g maple syrup
80g coconut oil, melted
1 tsp. vanilla extract
Large pinch of sea salt
Topping
3 tbsp. raw cacao powder
3 tbsp. coconut sugar
40g coconut oil, melted
Soak the dates in some hot water for 5 minutes, then strain and add to a blender or food processor along with the nuts and vanilla extract. Blend until it’s sticky. If it’s too dry add an extra date.
Lightly grease a shallow tray with coconut oil, then press the mixture into the base using the back of a spoon to press flat.
Next blend together the filling ingredients and then pour over the base and spread out evenly. Place in the freezer for 20 minutes.
Lastly, blend the chocolate topping ingredients. Remove the tray from the freezer and pour the chocolate topping over. Return to the freezer and allow to set. When set, cut into small squares with a warm knife. These are best kept and served straight from the fridge.
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