TAHINI CARAMEL SLICE

Preparation time: 60 mins | Makes: 16 servings

INGREDIENTS

Base Ingredients 

• 200g almonds 

• 9 pitted medjool dates

• 3 tablespoons smooth salted peanut butter

Filling Ingredients

• 3 tablespoons coconut oil

• 130g tahini, hulled, smooth and creamy - I like @carwari

• 5 pitted medjool dates

Topping Ingredients

• 5 tablespoons coconut oil

• 4 heaped tablespoons cacao powder

• 1 tablespoon maple syrup 

METHOD

1. Prepare a silicon tray or line a baking tin with parchment paper

2. Add all base ingredients into a food processor and blend on high until it sticks together 

3. Press it into the tray/tin until well compacted and pop into the freezer to move onto the filling

4. Add all filling ingredients into a small pan over low heat and stir until the coconut oil is fully melted (the dates will still be solid)

5. Pour the melted filling ingredients into your clean food processor bowl and blitz until smooth 

6. Pour the filling over the base, smooth with a spatula and pop it back into the freezer for 30 minutes to set

7. Whilst it is setting, melt the coconut oil, cacao powder and maple syrup in a small pan over a low heat until the coconut oil is melted 

8. Pour the melted chocolate over the filling, cover and set in the fridge for 10 minutes. After 10 minutes sprinkle some sea salt over the chocolate and set again for another two hours or until ready to serve.