Raw Caramel Slice

Base

2 cup almonds

2 cup pitted medjool dates

pinch salt

1 tsp vanilla essence

Combine in blender and press into two lined square tins.

Filling

2 cups raw cashews

2 cups pitted medjool dates

1 cup coconut oil

1 tsp salt

Blend cashews alone until like a paste. Add remaining ingredients and blend on high until combined – do not over process. Pour onto pressed bases. Freeze until hard.

Chocolate

¾ cup coconut oil

6 tbsp cacao powder

½ cup maple syrup

pinch salt

Mix in blender until smooth and pour over caramel layer. Freeze for 20 mins until chocolate is hard.

Cut slice into quarter squares, then each square into quarter squares.