Caramel Slice of Epic Glory
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A caramel slice with silky smooth texture and full-powered sweetness of EPIC glory!
Makes 30 small slices
Ingredients
(use organic ingredients where possible)
FOR THE BASE
- 2½ cups raw pecans (or activated pecans)
- 1 cup desiccated coconut
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp psyllium husk
- ½ cup dried dates
- Water
- Salt
FOR THE CARAMEL FILLING
- 1 cup coconut oil
- ½ cup almond butter
- ¼ cup maple syrup
- 2 tsp vanilla extract
- Salt
FOR THE CHOCOLATE TOPPING
- 100g cacao butter, melted
- ½ cup raw cacao powder
- ¼ cup maple syrup
- Salt
Directions
- Line a 20x20 cm slice tin with baking paper and set aside. Preheat your oven to 300°F (150°C).
- Line a baking tray with baking paper and add the pecans. Roast for 5-10 minutes.
- Transfer to a bowl and allow to cool. Once cooled add nuts and all of the other base ingredients into a food processor.
- Process until well combined and sticky. Press the mixture into the lined slice tin and set aside.
- To prepare the caramel filling, add all filling ingredients into a blender and blend until combined.
- Pour the mixture over the slice base and freeze until set.
- To prepare the chocolate topping, add all ingredients into a bowl and mix well.
- Pour the topping over your caramel and keep in the fridge until set. Cut into squares and serve.
In den Hauptrollen:
Chef Cynthia Louise
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