CARAMEL CHOC SLICE
May 16, 2016
This recipe is a wonderful dessert option. (Gluten and sugar free). It can last for up to a week in the fridge. The slice has three layers and the is inspired by “the Unbakery”
BASE - USING A FOOD PROCESSOR
1Blend nuts into a coarse flour, Mix in cacao and cocoa and sea salt and set aside.
2Then blend dates add avocado and vanilla.
3Lastly add back nuts to mixture and pulse.
4Line a slice tin and press mixture into the tin.
1Process the nuts to a fine flour first and set aside.
2Process the dates and vanilla extract until the dates look a bit mushed up.
3Add the agave to this mixture and process then add in nut mixture and pulse.
4Lastly add the melted coconut / cacao butter and process until mixture forms a gluey consistency.
5Place this mixture into the tin on top of base mixture.
1Warm a tsp of coconut oil in fry pan and proceed to fry bananas and drizzle with lemon juice.
2Then sprinkle with coconut sugar (optional).
3Layer the caramelised bananas on top of the slice, pressing them lightly into the mixture.
4Cover and refrigerate.