Crunchy Nut Choc Caramel Slice
the chocolate base
2 cups almond meal
1/2 cup desiccated coconut
4 tablespoons almond butter
3 tablespoons honey
4 tablespoons cacao or cocoa powder
1 tablespoon coconut oil, liquid
1 teaspoon vanilla extract
pinch of salt
the crunchy nuts
1/2 cup roughly crushed dry roasted almonds
1/2 cup roughly crushed dry roasted cashews
the smooth caramel
3 tablespoons almond butter
3 tablespoons cashew butter
3 tablespoons coconut oil, liquid
3 tablespoons coconut cream
2 tablespoons honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
pinch of salt
the chocolate topping
6 tablespoons cacao or cocoa powder
4 tablespoons coconut oil, liquid
2 tablespoons maple syrup
Line a square 20cm tin with baking paper. Place the ingredients for the
chocolate base into your processor and blend until the mixture is well combined
and sticking together. Press the mixture firmly into your prepared tin.
Sprinkle over the crushed nuts and gently press them into the base.
Place the ingredients for the caramel layer into your processor and blend until
the mixture is smooth and well combined. Pour the mixture over the crushed
nuts and base.
Place the slice in the freezer while you make the chocolate topping.
To make the chocolate topping, place the ingredients into a bowl and mix until
they are smooth and well combined. Spread the chocolate topping over your
slice and place the slice in the fridge or freezer to set.
Slice. Serve. Eat and enjoy.
Makes 16 pieces.
notes – place the slice in the freezer for 30 minutes prior to cutting. Once cut,
the slice can be stored in the fridge or freezer.