Raw Marathon Slice

Make this delicious raw marathon slice with a creamy caramel centre and crunchy peanut topping. Gluten-free, dairy-free, and perfect for energy and gut health.

Base

1/2 C Buckwheat

1/2 C Coconut

1/2 Cashew

3Tbsp Coconut Oil

1 C Dates

1Tbsp Cacao Powder

Pinch Sea Salt

Caramel Centre

1/2 C Dates

1/2 C Cashews

1/4C Coconut Oil

1/4 C Coconut Milk

4 tsp Tahini

1 tsp Vanilla Extract

1 tsp Sea Salt

3/4 C Chopped Peanuts

Topping

5 tsp Peanut Butter

1 tsp Tahini

Pinch of Sea Salt

100g Dark Chocolate

Method

Base: Soak the dates in boiling water for 5 minutes. Blend all the base ingredients in a processor or mixer. Line a 20cm square tin with baking paper or clingfilm. Set aside.

Soak the dates and cashews in boiling water for 5 minutes.

Centre: Blend the dates, cashews, coconut oil, coconut milk, tahini, vanilla extract, and sea salt in a processor until a creamy centre forms.

Pour the mixture onto the base, sprinkle the chopped peanuts evenly on top, and lightly press them into the slice with a spoon so they stay on the surface.

Refrigerate for 2-3 hours.

Topping: Once set, melt the dark chocolate in a pan over low heat. Remove from the heat and add peanut butter, salt, and tahini. Mix slowly. Pour over the slice.

Freeze overnight.

Cut into slices and store in an airtight container in the fridge or freezer.