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”

Ingredients

BASE

3 cups mixed nuts (cashews, brazil, almonds)

1 1/2 cups medjool dates

1/2 cup cacao powder

1/2 cup cocoa powder

1 avocado

pinch of salt

2 tsp vanilla extract

2 tbsp lemon juice

CARAMEL

1 cup ground nuts (cashews, macademia, pecans)

1 cup medjool dates pitted dates

1 tsp vanilla essence /extract

1/2 cup raw agave / maple syrup

100 g melted cacao butter or coconut oil

Caramelised Bananas

4 bananas (1/2 then cut into thick wedges longways)

3 tbsp lemon juice

1 tbsp coconut sugar to sprinkle

Directions

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.

CARAMEL

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.

CARAMELISED BANANAS

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.

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