Salted Caramel, Peanut & Chocolate Slice

Base Ingredients

• 1/2 cup raw cashews
• 1/2 cup rolled oats
• 1/3 cup buckinis (or sub more oats)
• 6 medjool dates, pitted
• 1 Tbsp. water

Salted Caramel Filling

• 3 Tbsp. tahini
• 6 medjool dates, pitted
• 1 Tbsp. nut butter (I used cashew)
• 1/4 cup water
• 3/4 tsp salt
• Tiny squeeze of lemon juice

To Top

• 1/3 cup roasted peanuts, roughly chopped
• 1 block of good quality (70-85%) dark chocolate

Takes 45 min,makes 8 - 10 slices.

Instructions

1. Add cashews, oats and buckinis to a food processor and blend 1-2 minutes until finely broken down. Then add the dates and process another minute (it will still be crumbly at this point). With the motor running, slowly add the water until the mixture comes together in a sticky ball. Add a little more water if this doesn’t happen with 1 tablespoon
2. Press the base mixture into the bottom of a small loaf or square tin (silicon is useful if you have it as it makes it easier to remove later on, but is not essential)
3. In the same food processor, add all of the ingredients for the caramel filling and blend until completely smooth and creamy
4. Pour the caramel over the base and smooth with the back of a spoon
5. Sprinkle the chopped peanuts over the caramel layer
6. In a small pot or double boiler melt the chocolate slowly on very low heat
7. Pour the melted chocolate over the crushed peanuts and smooth with the back of a spoon
8. Place the tin in the freezer around 10-15 minutes - just until the chocolate layer is set. Don’t leave it longer than this as the chocolate may turn white from excess cold
9. Remove from the freezer, run a knife around the sides of the tin and then carefully remove the slice. Set it upside-down on a chopping board (with the chocolate layer facing the board) and carefully cut into slices. Store in an airtight container in or out of the fridge for up to a week