Bianca Cheah Chalmersのインスタグラム(biancamaycheah) - 9月1日 04時52分

Made my healthy gluten-free chocolate caramel slice. It’s filled with a gooey creamy date caramel centre, oat and cashew nut base and a semi-sweet dark chocolate top (thanks for the recipe Taylor 😉 @taystychef)

BASE

1 cup raw cashews
1⁄2 cup coconut flakes
1/2 cup oats
2 tbsp peanut butter
1⁄4 cup golden/ maple syrup

CREAMY CARAMEL CENTRE

2 cups pitted fresh Medjool dates
1⁄3 cup coconut oil
1tbsp tahini

CHOCOLATE TOPPING

100g dark chocolate
3 tbsp coconut oil

METHOD

1. Place baking paper in a tin or baking dish and set aside
2. Pour into food processor the cashews, coconut flakes, oats, peanut butter, and golden syrup and mix until well combined and sticky.
3. Spoon the mixture into the pan and spread evenly
4. Add the Medjool dates, coconut oil, and tahini into the food processor until smooth and then spoon out and add to the top of the base spreading out with your wet fingers or a wet spatula
5. Melt the chocolate and coconut oil in a little pot on low heat until shiny and all melted, then pour the melted chocolate on top caramel date layer making sure the chocolate covers the entire slice edge, to edge.
6. Place in the freezer to set for 30 mins.
7. Once ready, use a hot knife to slice up into squares and store the rest in the freezer

#chocolatecaramelslice #glutenfree #glutenfreerecipes #caramelslice #healthyfood #healthysweets #guiltfree #chocolate #chocolatecaramel #medjooldates #cashews

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