Raw Salted Caramel Slice

Ingredients

Base
1 cup gluten free oat flour or almond flour
1/2 cup shredded coconut
1/4 cup coconut oil
4 Medjool dates

Caramel
1 1/4 cups Medjool dates
1/4 cup PeaNOT Butter
2 tbsp milk of choice
1 tsp vanilla extract
1/4 tsp sea salt

Chocolate Topping
1/4 cup coconut oil
1/3 cup cacao powder
1/4 tsp vanilla extract
4 tbsp maple syrup

Method

1. Line a pan with baking paper and set aside.

2. Add the base ingredients to a food processor and blend until well combined. It should be sticky.

3. Spread the mixture evenly into the bottom of the pan and place in the freezer.

4. Combine the caramel ingredients in a food processor and blend until smooth and creamy.

5. Spread the caramel evenly across the top of the base and place back into the freezer for 30 minutes.

6. Melt the coconut oil in a saucepan over low heat. Add the cacao, vanilla and maple syrup and mix until smooth. Let cool slightly before pouring on top of the caramel.

7. Place the pan in the fridge for 2 hours to set.

8. Remove and cut into squares. Store in the fridge or freezer.