Date Caramel & Chocolate Slice [Vegan | Gluten-free] Makes 16 pieces
This is a cold slice that’s stored in the fridge. It is all made in the food processor too, so it’s very easy to make.
Line a 20cm x 30cm slice tin with baking paper.
Gather your ingredients. Start by soaking nuts in water for at least 1 hour:
Measure straight into the food processor (if using date paste pulse the nuts until coarsely chopped first):
Process until it’s the texture of coarse breadcrumbs and is sticking together. Now push the mix evenly into your lined tin and put in the freezer to set.
To make the filling, drain the macadamias, reserving the water. Put them in the food processor and add:
Blitz until smooth, then spread over the base and return the tin to the freezer.
Make the chocolate layer by slowly melting the following ingredients together in a pot:
Swirl the mixture in the pot (ensure it does not boil) to help melt the cocoa butter and take the pot off the heat as soon as it’s melted.
Check the filling is set before pouring over the chocolate. Spread the chocolate evenly across the top and put into the freezer until totally set.
Remove from the freezer and cut into pieces. Store in an airtight container in the fridge.