You can have your sweet treat without all the sugar and bad fats. This recipe doesn’t take long at all.
Gluten, egg and dairy free
Prep time: 20 mins
- 10 Medjool dates, deseeded and chopped
- 1 Cup almond meal
- 1 Cup coconut
- 1 Tbsp. peanut, cashew or almond butter
- 2 Tbsp. coconut oil (softened)
- ¼ Cup cocao
- 20 Medjool dates, deseeded and chopped
- ¼ Cup tahini
- ¹⁄³ Cup boiling water
- 1 tsp. cinnamon
- ½ Cup cocao
- ¼ Cup liquid coconut oil. If you like your topping to set a bit firmer you can do half liquid and half solid coconut oil.
- 3½ Tbsp. pure maple syrup
- Grease and line a square slice tin.
- Put the boiling water into a glass jug and add the dates. Allow to dates to soak while you begin the rest of the slice.
- Put all of the ingredients for the base into a food processor and blend until well combined and a damp consistency.
- Pour it into the slice tin and push down until firm, smoothing into the corners. Make sure it is spread out evenly. Place in the fridge while you do the rest of the slice.
- Wipe out the bowl of the food processor and add the ingredients for the caramel.
- Blend until a smooth and creamy consistency. Pour over the base of the slice.
- Put all of the ingredients into a small bowl and whisk together to make a kind of icing. Pour over the caramel and smooth out making sure it goes into the corners.
- Place in the fridge too set for an hour or 2 or until is is set.
- Remove from the tin and cut as you please.
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