A quick and healthy afternoon pick me up! This vegan caramel slice is one of our favourite sweet treats to make! 

Base:

• 1/2 Cup Nut Pulp Left over from your hazelnut milk (or any nuts you have to hand, you could even use oats if you prefer)
• 1/4 Cup Sesame Seeds
• 1 Cup Medjool Dates
• 1/4 Cup Hazelnuts 

Caramel:

• 1/2 Cup Tahini
• 1/2 Cup coconut oil- melted
• 1 Cup Medjool Dates

Chocolate Topping:

• 1/3 Cup coconut oil-melted
• 1/3 Cup raw cacao powder
• 3 Tablespoons maple syrup

Method:

To make the base, process the ingredients in a food processor until they bind but maintain a crumb appearance. Press into the bottom of a lined loaf tin and pop in the freezer.

To make the caramel, blend the ingredients until liquid in a food processor, then pour over the base and pop in the freezer.

To make the topping, whisk together the ingredients, then pour evenly over the caramel leave to set in the fridge for 2-3 Hours

*if you aren’t a vegan, you can melt 150g Dark chocolate and use this instead of the chocolate topping*

Enjoy!