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
- 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.
- 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.
- 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).
