Caramel Slice of Epic Glory

Celebrate Your Sweet Tooth Naturally: Baked Desserts with Chef Cynthia Louise

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

1. Line a 20x20 cm slice tin with baking paper and set aside. Preheat your oven to 300°F (150°C).
2. Line a baking tray with baking paper and add the pecans. Roast for 5-10 minutes.
3. Transfer to a bowl and allow to cool. Once cooled add nuts and all of the other base ingredients into a food processor.
4. Process until well combined and sticky. Press the mixture into the lined slice tin and set aside.
5. To prepare the caramel filling, add all filling ingredients into a blender and blend until combined.
6. Pour the mixture over the slice base and freeze until set.
7. To prepare the chocolate topping, add all ingredients into a bowl and mix well.
8. Pour the topping over your caramel and keep in the fridge until set. Cut into squares and serve.