Easy no-bake caramel slice made with coconut, dates and dark chocolate.
Base
Ingredients
120g (¾ cup) unsalted cashews
45g (½ cup) rolled oats
80g (1 cup) desiccated coconut
6 fresh dates, pitted
70g (1/3 cup) Copha, melted (see tip)
Method
Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang
Using a food processor, process the cashews, rolled oats, coconut, dates and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes
Tips & Hints
Melt the Copha in microwave on high or in a saucepan until fully melted
Raw Caramel Filling
Ingredients
190g (1 ¼ cups) unsalted cashews
20 fresh dates, pitted (see tip)
60ml (1/4 cup) boiling water
70g (1/4 cup) smooth peanut butter (see tip)
70g (1/3 cup) Copha, melted (see tip)
Method
Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain
Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Copha and process until smooth
Spoon over the biscuit base and smooth the top using a pallet knife
Tips & Hints
Any nut butter can be used in this recipe
You may like to roughly chop your dates before adding to the food processor to ensure smoother processing
Chocolate topping
Ingredients
100g dark chocolate, chopped
20g (1 tablespoon) Copha, chopped
Method
In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat
Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 24 bars
Tips & Hints
You can keep this slice in the fridge for up to a week. Or freeze cut slice for up to 2 months
