I’ll get straight to it this week. Caramel slice. No refined sugar. Gluten free. Use whatever nuts you like. Dairy free. Vegetarian. Vegan. Egg free.

The boys at work asked me to make another batch. Nuff said.

What do I need?
Bottom
1 cup of Medjool dates, soaked for a couple of hours in water first
1 cup of nuts {I used Tamari almonds to give the base a kick of flavour. If using any other nuts, you might want to add a pinch of salt to the base mix.}
Middle
1/2 cup cashew butter {which you can either buy or just pop some raw cashews in the food processor and pulverise them until they are creamy}
1/2 cup coconut oil
1 cup of Medjool dates, soaked for a couple of hours in water first
Top
1/4 cup raw cacao powder
1/4 cup maple syrup
1/3 cup coconut oil

Now what do I do with it?
Zhoosh your almonds in the food processor until they are powdery then add dates and zhoosh again until they stick together. You’ll need to scrape the sides down a couple of times {unless you have a Thermomix then the kitchen angels have already been to visit and you won’t need to!}. Press into a lined baking tray and pop it in the freezer while you make the caramel.

Add middle ingredients together and process until smooth and creamy. I found taste testing here helped. My belly that is. The recipe didn’t really need any help!

Warm maple syrup and coconut oil in a double boiler {or in the microwave in short spurts} then stir in raw cacao powder. If you need to, add extra maple or cacao to taste.

Pour this top layer onto your caramel deliciousness and put it in the freezer for an hour or so. Slice it … THEN PUT IT BACK IN THE FREEZER. Consider yourself warned.

If you do not put it back in the freezer immediately and just take out a piece each time you feel the need, it will disappear.

Yep, a magical disappearing caramel slice. Amazing huh?