Name: Salted caramel slices
Prep time: 30 min
Total time: 30 min
Yield: Makes 15
Cuisine: British
Ingredients: 130g cashew nuts; 90g desiccated coconut; 150g pitted dates soaked for 4-6 hrs; 1 tbsp coconut oil; 150g pitted dates soaked for 4-6 hrs; 105g coconut oil melted; 100g maple syrup (see tip); 240ml hot water; 1 tsp salt (Tanya uses Himalayan salt); 50g coconut oil melted; 25g cacao powder (see tip); 1 tbsp maple syrup; ⅓ tsp salt

For the base

130g cashew nuts
90g desiccated coconut
150g pitted dates
soaked for 4-6 hrs
1 tbsp coconut oil

For the caramel middle

150g pitted dates
soaked for 4-6 hrs
105g coconut oil
melted
100g maple syrup
(see tip)
240ml hot water
1 tsp salt
(Tanya uses Himalayan salt)

For the chocolate icing

50g coconut oil
melted
25g cacao powder
(see tip)
1 tbsp maple syrup
⅓ tsp salt

Method

step 1
Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.
step 2
Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.
step 3
Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.