Tahini Caramel slice
Another recipe provided by the delightful Elise Nash, from Eat Learn Flourish – our #FlannerysFoodie. To find out more about Elise click here.
Ingredients (Base)
- 1 cup Flannerys Own Dates
- 1 cup Flannerys Own Organic Brazil Nuts
- 1/4 cup Flannerys Own Organic Cacao Powder
- 1/3 cup Flannerys Own Organic Coconut Flour
Ingredients (Caramel)
- 2 1/2 cup Flannerys Own Dates, soaked for 20 mins & drained
- 1/2 cup Flannerys Own Hulled Tahini
Ingredients (Chocolate)
- 2/3 cup Flannerys Own Organic Coconut Oil
- 2/3 cup Flannerys Own Organic Cacao Powder
- 1/3 cup Flannerys Own Organic Maple Syrup
Method
- Add all “base” ingredients into food processor and process until mixture is combined (about 2 minutes).
- Line a circular baking tin with baking paper.
- Spoon mixture into tray making a flat and even surface and set aside.
- To make caramel, place all “caramel” ingredients into food processor and process until mixture is smooth and creamy. This will take 3 – 5 minutes.
- Pour caramel mixture into baking tray over base and smooth out with a sharp knife.
- On an even surface, place cake tin into the freezer for 6 hours. This will allow enough time for the caramel to set.
- To make chocolate, whisk coconut oil, cacao powder and maple syrup until a cream like texture is formed. Spoon mixture on top of slice and smooth out with a spoon.
- Return to freezer for half an hour to harden.
- When ready to eat, remove cake from freezer. Decorate with fresh strawberries and raw pecans.
- Remember when slicing to use a hot knife and this will give a nice clean cut.
