Chocolate Caramel Slice

Base-

½ cup of medjool dates

1.5 cups of almonds

1 tsp vanilla extract

Caramel-

½ cup of unhulled tahini

½ cup of maple syrup

¼ cup of coconut oil

Pinch of sea salt

Topping-

3 tablespoons of raw cacao

3 tablespoons of coconut sugar

½ cup of coconut oil

Method:

Grind dates and almonds in a food processor,

Add vanilla until slightly sticky then press into a grease paper lined baking tray.

Place in fridge/freezer while making caramel.

Blend caramel ingredients together and pour over base.

Place back into the freezer/fridge until completely set.

When slice is set begin making topping.

Melt coconut oil then add all other ingredients and stir well.

Let cool for 5 mins then pour topping over set slice.

Place back into the fridge/freezer to set again.

Cut into small squares to serve and enjoy.