Gooey Cashew Caramel Slice

Gooey Cashew Caramel Slice

6-8 | slices

Intermediate | 35 minutes

The most moreish slice you will ever try! This recipe for gooey cashew caramel slice is perfect for a tasty dessert, yummy snack and is also great as a lunchbox treat. Ripples of caramel between a fudgy biscuit base, topped with a chocolate coating - it's too good to resist!

Ingredients

🌱 = Get It From The Source


Caramel layer

2 cups medjool dates, pitted 🌱

1/2 cup cashew butter 🌱

1/4 cup rice malt syrup 🌱

1/4 cup mesquite powder (or lacuma) - you can also use maca powder

1/2 tsp salt 🌱

1/4 cup coconut condensed milk

 

Base

3/4 cup pecans 🌱

1 1/2 tbsp coconut flour 🌱

1/3 cup cacao powder 🌱

9 medjool dates, pitted 🌱

Pinch of salt 🌱

 

Choc top:

1/4 cup coconut oil, melted 🌱

1 tbsp cashew butter 🌱

1/3 cup rice malt syrup 🌱

1/3 cup cacao powder 🌱


Recipe by Kath and Jade at @panaceas_pantry

Method

  1. Base layer:
    • Line a 15cm square tin with baking paper. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates & pulse until a sticky ball forms.
    • Press the dough into the lined tin, creating a firm and even base layer.
  2. Caramel layer:
    • Add all ingredients into a high speed blender, and blend until very smooth. You will need to scrape the sides at least once.
    • Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
  3. Choc top layer:
    • ingredients into a bowl and whisk until smooth.
    • Pour the chocolate over the caramel layer. Smooth the final layer if you wish, then return to the freezer to set for at least 3 hours.
    • Remove the slice from the freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow it to defrost further (which I recommend as it becomes way more gooey and chewy).

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