A mouthful of a name and a complete dream of a mouthfu crunchy shortbread-like base with a gooey salted caramel filling and finished off with a crisp chocolate top. To die for.
The best thing I’ve made in a long time, I’m just worried that I’ll have to give the rest of the tray away to stop myself polishing them off.
No baking and no sweat, you can have these ready to eat in half an hour max.
Next time I’m making double the caramel to have with everything.
- 1 ½ Cups Cashews
- 1 Cup desiccated coconut
- 2 tbsp coconut oil
- 4 Dates
- Pinch sea salt
- 1 tbsp rice syrup
- ¼ cup almond butter
- ¼ cup cashew butter (do use one type if that’s what you have)
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 2 tsp vanilla bean paste
- large pinch sea salt
- ¼ cup coconut oil
- 3 tbsp cacao (or cocoa) powder
- 3-4 tbsp maple syrup – to taste
For the base, pour the cashews and coconut flakes into the small bowl of a magimix and whizz together to form a meal. Then add the roughly chopped, pitted, dates, coconut oil and rice syrup as the blades are turning.
In a 9” square baking tin, lined with parchment, spread this evenly with a spatula and place in the freezer to harden.
The caramel mixture is a breeze – you put everything in the magimix and after a minute you have a rich, unctuous caramel to die for.
Spread this over the base and return to freezer.
In a small pan on a low heat, melt the coconut oil and whisk in the cacao powder and maple syrup, being careful not to overheat.
Retrieve the tray from the freezer, and pour the glossy chocolate on top, tilting and tipping to ensure an even layer.
Leave in the freezer for another 5 minutes until hardened and then slice into squares and enjoy!