Gooey Caramel Slice

Base

• 3/4 cup almonds
• 1/2 cup pecans
• 6 medjool dates
• 1/2 tbsp Pureharvest NOM Barista,
• pinch of Himalayan pink salt

Caramel

• 200g medjool dates
• 1/2 cup peanut butter, or your favourite nut/seed spread
• 1/4 cup coconut oil, melted
• 1/3 cup Pureharvest Organic Rice Syrup,
• 1/2 tbsp Pureharvest NOM Barista,
• 1/2 tbsp mesquite powder
• 1/4 tsp himalayan pink salt

Topping

• 2/3 jar Pureharvest Coco²

Line a 20x20 cm square tin with baking paper.

Process the almonds until they form small pieces. Add the rest of the base ingredients and process until it comes together. If your dates are a bit dry you may need a couple tsp more of rice malt syrup to make it more sticky. Press evenly and firmly into the bottom of the tin. Set aside.

To make the caramel, soak your dates in boiling water for at least 10 minutes. Drain the water. Remove the skins by peeling them off, (this is worth it to get a very smooth caramel). Add the dates to your high-speed blender along with all of the other ingredients. Blend until smooth. Add an additional tbsp of water or nut milk if your blender needs help processing it.

Spread it evenly onto your base. Place in the freezer to firm up, about half an hour.

Gently melt your Pure Harvest Coco2 by placing the jar in some hot water or on a double boiler. Spread it evenly over the top of the caramel. Place it back in the freezer for another half an hour to an hour before slicing.

Wiping your knife with a damp paper towel between slices will help keep them a bit neater. Enjoy straight from the freezer or fridge!