Butterscotch Slice 

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Butterscotch Slice 

the chocolate base

1 cup cashews

1 cup desiccated coconut

1/4 cup cacao or cocoa powder

12 medjool dates, seeds removed

1 tablespoon coconut cream

1 teaspoon vanilla extract

pinch of salt 

the butterscotch top

1/2 cup cashew butter

1/2 cup maple syrup

1/2 cup coconut oil, liquid

1/2 cup coconut cream

1 teaspoon vanilla

pinch of salt

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Line a 20cm tin with baking paper over-hanging the sides.

Place the chocolate base ingredients into your processor and blend until the 

mixture is broken down, well combined and sticking together. Press the mixture

firmly into your prepared tin and set aside.

Place the ingredients for the butterscotch top into your processor and blend until

the mixture is smooth and well combined. Pour the topping over the base and

place the slice in the freezer for 30 – 60 minutes to set.

Slice. Serve. Eat and enjoy.

Makes 16 pieces.

note – once cut you can store the slice in the fridge or freezer.