Raw Tahini Caramel Slice

Base

• 1 cup raw cashews

• 1 cup pitted dates (soft—soak 10 mins if needed)

• ½ cup desiccated coconut

• Pinch of salt

• 2 Tbsps coconut oil

• 1/2 cup rolled oats

Blend everything in a food processor until sticky, firmly press into a lined slice tin.

Freeze while you make the caramel.

Tahini Caramel Layer

• 1 cup pitted dates - (softened in boiling water for 10 mins)

• 1/4 cup tahini

• 1 cup cashews

• 1/4 cup desiccated coconut

• 1 cup coconut milk

• 1 tsp vanilla

• 2 Tbsp maple

• Pinch of salt

Blend until silky. Spread over the base and freeze 30–40 mins until firm.

Chocolate Top

• 150–200g dark chocolate

• 1–2 tbsp coconut milk

• 2 tbsp tahini

Melt the chocolate gently, and stir in the coconut milk to keep it smooth.

Pour the caramel layer over the base and tilt the tin to spread it evenly.

Freeze or refrigerate until set. I like to leave it overnight, then slice with a hot knife.

ENJOY xx