Raw Caramel Slice

May 28, 2019

Ingredients

Base
1/2 cup gluten free cornflakes
1/2 cup unsalted cashews
1/4 cup dates, pitted

2 scoops Two Islands Salted Caramel Pea Protein
1 tbsp coconut oil
1 tbsp maple syrup

Filling
1 cup dates (soaked in boiling water)
1 tbsp rice syrup
4 tbsp water (I use the water drained off the dates)
1/4 cup Pic’s Peanut Butter (I use smooth)
1/3 cup unsalted peanuts (I smash them up with a rolling pin)

Topping
2 tbsp Cacao Powder
2 tbsp coconut oil
1 tbsp maple syrup
OR just melt your favourite chocolate!

Method

Base

Place dry ingredients in blender and blitz until a fine crumb.

Add dates, coconut oil and maple syrup and process again until the mixture is combined.

Transfer the mixture to a lined baking tray and press down evenly with the back of a spoon.

Place the tray in the freezer while you make the filling.

 

Filling

Place all the ingredients (except the smashed peanuts) in a blender and process until smooth.

Remove the base tray from the freezer and spread the filling over.

Sprinkle the smashed peanuts over top and then place it back in the freezer.

 

Topping

Melt the coconut oil.

Once melted whisk in the cacao powder and maple syrup until smooth.

Leave to cool slightly before spreading evenly over the slice.

Place back in the freezer to set for at least an hour before slicing.

OR just melt your favourite chocolate and spread that over the top!

Store in the fridge or freezer.  If you keep in freezer, make sure you remove it 15-20 minutes before you are ready to eat it!

 

This recipe was created for Two Islands by Nicki Brady of @beautyandtreasures