GLUTEN FREE CHOCOLATE CARAMEL SLICE
This recipe is the ultimate crowd-pleaser!
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
Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang.
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.
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.
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.
Spoon over the biscuit base and smooth the top using a pallet knife.
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.
Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 48 sliced bars.