Clean Caramel Slice

I am so excited to be sharing this seriously deliciously clean caramel slice recipe with you all.If you have a sweet tooth like me, then this if for YOU, a perfect school lunch box filler or morning tea snack.

Ingredients:Base- 1 cup Medjool dates- 3/4 cup almonds- 1 tablespoon coconut oil (melted)- 1/2 tablespoon pure maple syrupCaramel Layer- 1 cup Medjool dates- 1/2 cup coconut oil (melted)- 1 1/2 tablespoon unhulled tahini (a Middle Eastern paste/spread made from ground sesame seeds which can be found in most supermarkets)- 1/2 cup pure maple syrup- 1 cup almond meal- 1/4 cup waterChocolate Layer- 1/2 cup coconut oil- 1/2 cup pure maple syrup- 1/4 cup cacao powder- pinch of salt- 1/2 teaspoon vanilla extractMethod:BaseBlend the Medjool dates, coconut oil, almonds and raw maple syrup in a food processor until it resembles fine crumbs and sticks together when pressed.Place the mixture into a 20 x 20cm (there is no need to grease the tin due to the fact that coconut oil is used in the base of the slice) and press it down firmly and evenly.Place it into the freezer for 1-2 hours or until firm.Caramel LayerBlend the Medjool dates, tahini, coconut oil, maple syrup, cashews and water in a food processor until completely combined until completely combined and smooth.Pour the caramel mixture on top of the base layer evenly and then return to the freezer to set (1-2 hours or until firm).Chocolate LayerInto a small saucepan combine coconut oil, maple syrup and cacao on a really low heat and stir until it is completely combines and resembles a chocolate sauce.Pour the chocolate sauce onto of the caramel layer and pop back into the freezer for another 1-2 hours to set.To remove the slice from the tin, run a hot knife around the edges to separate and flip upside down to tap out. Then slice into your desired serving sizes and enjoy.I would love to hear from you in the comment box below if you have given this recipe a try and what you thought. Happy creating!