No-Bake Choc-Caramel Slice
Credit: Whisk Media Group
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No-Bake Choc-Caramel Slice
Ingredients:
Base
Raw Caramel Filling
Chocolate topping
Method:
Base
- 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
- 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
- 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
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