Caramel Slice
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Base
  1. 1 cup almonds
  2. 1/2 cup dates, pitted & pre-soaked in enough water to cover
Caramel Filling
  1. 3/4 cup Greek Yoghurt
  2. 2 Tablespoons dessicated coconut
  3. dash vanilla essence
  4. 1/4 cup almond nut butter
  5. 1/2 cup dates, pitted & pre-soaked in enough water to cover
  6. 1 tsp sea salt, if want to make salted caramel
Chocolate Topping
  1. 100g dark chocolate
  2. 1 Tbsp almond nut butter
Method
  1. Line a loaf tin with baking paper.
  2. Make the base: drain off excess water from dates. In a processor, blend almonds until fine. Add the dates and process until clumps together. Spread over base of loaf tin.
  3. Make the filling: Blend the yoghurt, almond butter and dates (that have been drained). When smooth, pour filling over the base. Set in freezer for one hour until firm.
  4. Make the topping: Melt the chocolate and almond nut butter in the microwave in 10 second increments until smooth and can be poured.
  5. Return to the freezer for 30 mins to set.
Merridy Casson https://www.merridycasson.com/