caramel

A rich and heavy dessert, this caramel slice is perfect for an after dinner treat. The slice is best served a day after making for the flavours and texture to come into its own.

 

Equipment: Food processor, slice pan, baking paper

 

Base

 

1 cup walnuts

 

1 cup dates

 

Pinch of salt

 

Filling

 

1 cup of dates

 

½ cup of lucuma powder

 

Pinch of salt

 

1 ½ cups of water

 

½ cup of melted coconut oil

 

Topping

 

½ cup of cacao powder

 

¼ cup of coconut oil

 

½ cup of dates

 

½ cup water

 

Base

 

Make the base by placing the walnuts, dates and salt into the food processor and blending till doughy. Place the baking paper onto the bottom of the slice pan and press the base into the pan in an even layer.

 

Filling (this part can be done in the food processor or blender)

 

To make the filling, blend together the dates, lucuma powder, salt and water until smooth, then as the mixture is blending, slowly add the melted coconut oil.

 

Once mixture is thoroughly blended, pour it over the base and spread smooth until it covers the base in an even layer. Set aside at room temperature.

 

Topping

 

To make the chocolate topping, blend together dates, water and cocoa powder until smooth, then slowly pour in the melted coconut oil while blending.

 

Pour the topping mixture slowly over the caramel layer and spread gently and evenly with a flat edged instrument like a batter scraper. Give slice pan a couple of taps on the bench to even out layers and get rid of any air bubbles.

 

Place slice in fridge, preferably over night for best flavour and consistency.

 

Take out of fridge and leave at room temp for half an hour before slicing. Serve slices by themselves or with vanilla nut cream or caramel date sauce.

 

Done