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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.