Want to impress your guests without jumping on the sugar train this season. Try this delightful salted caramel slice, sugar free, and will surely hit the spot.
Flexibility Wholefood Powder 1 tbsp
Cashews 2 cups
Desiccated coconut 1 cup
Maple syrup ½ cup
Vanilla bean powder 1 tsp
Medjool dates, soaked in hot water 2 cups
Natural almond butter ¾ cup
Cinnamon ½ tsp
Sea salt ½ tsp
Cacao butter 1 cup
Cacao powder ¾ tbsp
Sea salt ½ tsp
Maple syrup / liquid stevia to taste
1 In a food processor add the cashews, coconut, Flexibility Wholefood Powder and vanilla. Blitz together.
2 Slowly add your maple syrup with the motor running, until a crumbly dough comes together. Depending on the oiliness of your cashews, you may need a little more or less.
3 Tightly press the cashew base into a lined brownie pan with the back of a spoon and refrigerate.
4 Make the caramel by blending together to soaked dates, salt, almond butter, and cinnamon.
5 Pour the caramel over the biscuit base and refrigerate.
6 To make the chocolate top, heat the cacao butter until liquid over a medium heat, then mix through the cacao powder, salt and sweetener to taste.
7 Pour the chocolate mixture over the top of the caramel filling and allow to set in the refrigerator for 4 hours, or overnight.
8 Slice and serve!
TIP Allow the slice to come to room temperature for 15 minutes for the best flavour.
Read original article at Vita Sol, Slow Ageing Experts >