VEGAN CARAMEL SLICES

Base:

360g dates, pitted

220g oats

240g almonds

2 tsp vanilla

2 tbsp coconut oil, melted

 

Filling:

360g dates, pitted

60g nut butter

110g coconut oil, melted

pinch salt

 

Topping:

200g raw dark chocolate

2 tbsp coconut oil, melted

Base: Put dates into food processor blend until smooth, add a little water if needed to make into a paste. Remove, set aside, put oats and almonds into processor blend to fine crumbs. Break date paste into chunks, add to processor one chunk at a time, add vanilla and coconut oil, blend until you can press between your finger, press into non-stick or silicone tray, lined with paper. Then refrigerate.

Filling: put dates in food processor blend until smooth, maybe with a little water. Melt nut butter with coconut oil, allow to cool slightly, add to dates with salt process to combine. Spread over base.

Melt chocolate in heatproof bowl above boiling water. When melted stir in the coconut oil, pour over the caramel layer. Set in fridge for 2 hours. Remove from fridge 30 mins, to avoid cracking, cut into 16 squares.