Tahini “Caramel” Slices
Made without dates, these tahini “caramel” slices are a nice twist on the usual almond or peanut butter-infused, fruity caramel layer. They require little effort, a pinch of patience, and some self-restraint not to eat them all in one go…
Servings: 8
Preparation Time - 1 Hour
Ingredients
For the Base
150g Just Natural Organic cashew nuts, blitzed to a coarse crumb
60g Organic Kitchen extra virgin coconut oil, melted
40g maple syrup
2 tbsp Just Natural Organic milled flaxseed
2 tbsp Just Natural Organic desiccated coconut
For the Centre
150g tahini
80g Organic Kitchen extra virgin coconut oil, melted
80g maple syrup
Pinch of salt (optional)
For the Topping
100g dark chocolate, roughly chopped for melting
How to Make it
- Line a standard 2lb loaf tin with baking paper and lightly grease with coconut oil or spray oil.
- Mix together all the ingredients for the base in a bowl. Press into the prepared tin and spread evenly with the back of a spoon. Place into the freezer for 5 to 10 minutes to “set”.
- Mix together all ingredients for the filling in a bowl. Pour over the base – which should now be firm to the touch – and return to the freezer for 15 to 20 minutes. (It’s crucial for this layer to be firm to the touch before pouring over the melted chocolate.)
- Melt chocolate for 1 minute in the microwave or in a pot over a low heat, then pour over the firm centre.
- Set in the fridge for at least one hour. (I find if you set them in the freezer you get condensation on the chocolate layer – which isn’t particularly appetising.)
- Slice and serve from the fridge or remove for about 5 to 10 minutes before eating.
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