Ingredients
Units
Scale
- -Base Layer
- 1 cup Medjool dates
- 1 and a quarter of cups buckinis (raw buckwheat)
- 1 tbsp coconut oil
- -Caramel layer
- 1 cup cashews (soaked for 1 hour)
- 1 cup Medjool dates
- 1/2 cup coconut oil
- 2 tbsp unhulled tahini
- 1/2 cup maple syrup or rice malt syrup
- 1 tbsp raw mesquite powder (optional)
- 1 tsp rock salt
- -Chocolate layer
- 1/3 cup cacao powder
- 1/2 cup coconut oil
- 1/2 cup maple syrup or rice malt syrup
Instructions
- Line a 20cm x 20cm baking tray with baking paper. Add the ingredients for the base layer to a high-speed blender and pulse until the mixture comes together. Push the mixture into the lined tray, ensuring it’s evenly spread. Pop it into the freezer while you make the next layers.
- Add all caramel layer ingredients to the blender and process until a thick, smooth mixture is formed. This will take a few minutes. Remove the base from the freezer and pour the caramel on top. Return it to the freezer to continue to set.
- In a saucepan over a low heat, add the chocolate layer ingredients and stir until well combined. This will only take a minute. Again, remove the slice from the freezer and pour the chocolate on top of the caramel. Return the completed slice to the freezer to harden.
- Cut this beauty into bite-size squares and serve straight from the freezer or, if you like a chewier caramel, store them in the fridge. Try stopping at one.
Notes
- Typically, caramel is made with white, refined sugar but this version is different. It uses the natural caramel flavour of Medjool dates to provide a healthier and equally delectable alternative.
- Prep Time: 20 minutes
- Cook Time: 2 hours
