This slice is so good it's almost unbelievable it has no refined sugar. The sweetness from the dates goes a long way, and the cashews give the caramel a really nice creamy consistency. It's also completely gluten and dairy free!
Ingredients
Base
1/2 cup of buckwheat
1/2 cup cashews
1/2 desiccated coconut
1/2 cup of dates (softened in boiling water for 10 mins)
2 tbsp coconut oil, melted
pinch of sea salt
Caramel
3 cups of dates (softened in boiling water for 10 mins)
1 cup of cashews (softened in boiling water for 10 mins)
1/2 cup coconut oil melted
1 cup coconut milk
1 tbsp vanilla bean paste or extract
3 tbsp tahini
1-2 tsp sea salt
Chocolate topping
200g Whittaker's dark chocolate 3 tbsp tahini
Method
For the base, blend buckwheat, cashews and coconut in a food processor until they form a fine flour. Add the remaining base ingredients and blend until it reaches a dough like consistency, and is holding together.
Line a slice tin with baking paper and evenly press the base into the bottom. Set aside.
To make the caramel, blend all of the listed ingredients together until smooth and creamy. Pour it over the base, using a spoon to get a smooth finish. Put in the freezer for one hour to set.
Once the caramel has set, it's time to make the chocolate topping. Melt the chocolate using a double boiler. Once it is melted, stir in the tahini. This will make the chocolate extra creamy and will ensure it won't crack once hardened. Pour over the caramel, sprinkle leftover buckwheat or freeze dried raspberries on top and put in the freezer for 3 hours to set.
Once ready, it should be kept in freezer. It'll last up to 3 months.
Eva x
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