Raw Caramel Slice

This fusion of Medjool dates and cashew nut butter with the crunch of the muesli is a divine combination.

I gave a piece to my nephew for feedback and he asked for more and then later said, “Don’t forget to send me the recipe!”

Ingredients for the base:

225g pitted Medjool dates

150g cashew nut butter

1 teaspoon vanilla essence

2 tablespoons melted coconut oil

150gTe Atatu Toasted Gluten Free Blend muesli

Ingredients for the chocolate topping:

170g chopped up chocolate

1 tablespoon melted coconut oil

Method:

Line an 18cm square baking tin, set aside.

Place the pitted dates in a bowl and cover with boiling water for 10 minutes. Put the softened dates, nut butter, vanilla, coconut oil in a blender and blitz to a paste. Add the gluten free muesli and lightly blend until mixed through. Tip out into the lined tin and spread and press down so the base is even.

Melt the chocolate and coconut oil together. I do this with 20 seconds in the microwave, then stir and repeat until all melted. Then pour over the slice, spreading evenly with a spatula.

Chill for 15 minutes, then cut into squares. Return to the fridge to chill for 40 minutes.

Store in an sealed container in the fridge or even the freezer.