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Chocolate 'caramel' slice
Prep Time
30 mins
 

(Paleo, gluten-free, dairy-free, no added sugar)

Servings: 12
Ingredients
For the base
  • 1 cup almonds 160g
  • 1 cup pecans 100g
  • 2 cups pitted dates 300g
  • 2 tbs almond butter 30g
For the filling
  • 2 cups pitted dates 300g
  • 6 tbs almond butter 100
  • 1/4 cup water
  • 1/2 tbs coconut oil 10g
For the topping
  • 1/2 cup pecans 50g
  • 2 cups pitted dates 200g
  • 1 tbs cocoa 20g
  • 1/2 cup unsweetened almond milk 100g
Instructions
For the base
  1. Place the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky.
  2. Place the mix in the bottom of a baking tray lined with parchment paper, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.
For the filling
  1. Place all ingredients into the processor and blend until smooth and creamy.
  2. Pour onto the base layer and put the tray back into the freezer so that the layer becomes slightly firm.
For the topping
  1. Mix all ingredients in a food processor until creamy, adding enough almond milk until texture is as desired.
  2. Spoon the topping over the caramel layer and place back into the freezer.
  3. Freeze for about 2 hours before enjoying. Store in the freezer.