GLUTEN FREE CHOCOLATE CARAMEL SLICE

GLUTEN FREE CHOCOLATE CARAMEL SLICE

This recipe is the ultimate crowd-pleaser!

PREPARATION TIME
20 minutes
COOKING TIME
30 minutes

INGREDIENTS

for 48 servings
Base: 120g unsalted cashews, 45g gluten-free rolled oats or quinou flakes, 80g desiccated coconut
Base: 6 fresh pitted dates, 70g melted Copha
Caramel Filling: 190g unsalted cashews, 20 pitted dates, 60ml boiling water
Caramel Filling: 70g peanut butter, 70g Copha
Chocolate Topping: 100g dark chocolate chopped, 20g chopped Copha
PREPARATION TIME
20 minutes
COOKING TIME
30 minutes

PREPARATION

1
Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang.
2
Using a food processor, process the cashews, rolled oats or quinoa flakes, coconut,dates and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set the base for 10 minutes.
3
To set the raw caramel filling, place the cashews in a small bowl and pour over boiling water to cover. set aside to soak for 5 minutes. Drain.
4
Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted copha and process until smooth.
5
Spoon over the biscuit base and smooth the top using a pallet knife.
6
In a medium heatproof bowl. combine together the chocolate and copha. Plase bowl over a pot of lightly simmering water. Stir occasionally until melted. remove from heat.
7
Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 48 sliced bars.