Easy no-bake caramel slice made with coconut, dates and dark chocolate.
Ingreadient:
- 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)
- 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)
- 100g dark chocolate, chopped
- 20g (1 tablespoon) Copha, chopped
Direction:
- 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
- Melt the Copha in microwave on high or in a saucepan until fully melted
- 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
