Peanut & Caramel Slice. Tastes like a Snickers bar.
It really, really does.
2 cups almond meal
1/4 cup melted coconut oil – cooled
3 tbspns maple syrup
2 tbspns peanut butter (make sure it’s a 100% peanut spread with no added sugar etc)
1 tsp vanilla extract
3 cups Medjool dates – pitted (this is a strong and rich caramel! Serving sizes are small so don’t be alarmed at the amount of dates here!)
1/4 cup coconut oil – melted and cooled
2 tbspns almond butter
2 tbspns almond milk
3/4 cup raw and unsalted peanuts
1/4 cup cacao or cocoa
1/4 cup maple syrup
1/3 cup coconut oil
Place all the base ingredients into a food processor and pulse until the mix balls and forms a dough like consistency. It will be quite sticky.
Lightly grease a square tin with a removable base with some coconut oil (I lined the base with baking paper and oiled the sides.)
Spread and press the mixture evenly over the base and freeze while you prepare the filling.
Keeping the peanuts aside, fill the bowl of the food processor with the dates, oil, nut butter and almond milk and run until the mix resembles a smooth and thick caramel.
Scrape into a bowl and add the peanuts (I left mine whole, but you can break them up if you prefer), stir well.
Spread the caramel mix over the almond base and return to the freezer.
(I did this process the evening before and then made the choc topping the following morning)
Mix all the ingredients in a smallish bowl until combined. Spread over the now set caramel slice base and sprinkle with more crushed peanuts.
Return to the freezer to set.
Any leftovers will keep beautifully in the fridge for a few days, or for ages in a sealed container in the freezer.
*I stumbled upon the recipe for this slice by accident a few months ago, printing it out to have a crack at when I had more time. Of course, when the time came, I had NO IDEA where the printout was and, in a strange thisneverhappens moment, I hadn’t (shock horror!) pinned the recipe! Thankfully, after a CSI worthy search through Pinterest I found it! Thanks to the crew at Live Love Eat Raw for the original recipe, made here with some adaptations.