I’ve remade this classic decadence using only wholesome and natural ingredients. This recipe is best made using a high-speed bender or powerful food processor.
INGREDIENTS
Base
½ cup almond meal
¾ cup raw walnut pieces
½ cup dessicated coconut
7 medjool dates, pitted
1 teaspoon vanilla essence
3 tablespoons melted coconut oil
pinch sea salt
Caramel filling
1½ cups dried dates
½ cup almond butter
¼ cup coconut cream
⅓ cup coconut oil
1 teaspoon vanilla paste
pinch sea salt
Chocolate topping
½ cup coconut oil
½ cup raw cacao powder
¼ cup maple syrup
METHOD
Line a 20cm x 20cm baking tray with plastic wrap.
Base: Add all the ingredients into a high-speed blender (such as a Vitamix) or a powerful food processor. Blitz for 2–3 minutes until relatively even in consistency and it sticks together when pressed between your fingertips.
Press the mixture evenly on to the prepared tray, using your fingers to press and flatten. Place in the freezer.
Caramel filling: Place all ingredients in your blender or food processor. Blitz until very smooth in texture. This will take up to 5 minutes. Scrape the sides of the machine with a spatula as necessary. Pour caramel on to the base. Use a skinny spatula to smooth the surface. Place into freezer to set for 4–6 hours before starting the chocolate layer.
Chocolate topping: Combine all ingredients in a saucepan over a very low heat. Remove from the heat as soon as the coconut oil is liquid and whisk very well. Pour over the chilled slice and return to the freezer for 2 hours to set.
Remove the slice from the freezer and allow to sit for 10 minutes before slicing into bars. The bars must be stored in the freezer in an airtight container and will last for 2 months. Makes 12 pieces
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!