I've had a craving for something sweet and chewy and chocolately this week. And this Caramel Nut Slice with Chocolate on top really hit the spot. It was done in minutes and is now all neatly sliced up and in my fridge. I had two pieces the day I made it because, even though one would have been enough, I sliced my finger open cutting the slice up because I'm left-handed and a clutz! Now I can constantly feel my heartbeat pounding in my pinky finger tip haha!
This slice makes a generous serving as well so you if you are only one or two people in your home, you could pop it in the freezer to keep fresh.
Happy Sunday guys! I'm off to the cinema with my Caramel Nut Slice with Chocolate to 'Lion'!
1 1/2 cup raw cashews
18 medjool dates, pitted
1/2 cup coconut flour
1/2 cup desicatted coconut
1/2 cup maple syrup or rice malt syrup
1/2 cup peanut butter
200g dark chocolate, melted
Sprinkle of sea salt
Place cashews into food processor. Pulse until in fine crumbs. Add everything else except chocolate and process until a ball forms.
Press mixture into a baking paper lined square 25cm x 25 cm brownie pan, so that it's pretty even on top.
Freeze for 20 minutes.
Pour over melted chocolate and cool on bench until just set. Sprinkle with sea salt and cool in the fridge for an hour until very firm.
Slice and enjoy!
This recipe is a variation of Gwyneth Paltrow's 'Candy Bars'.