Ingredients
- 100 grams coconut oil, melted, (1/2 cup) plus 50 grams (1/4 cup) extra
- 2 1/2 cups coconut, shredded (190 grams)
- 2 teaspoons vanilla extract
- 1 1/4 cups spelt flour, sifted (160 grams
- 1/2 cup cacao powder, sifted (50 grams)
- 160 grams cacao chocolate, raw and finely chopped
- 1/4 cup honey, (90 grams)
- COCONUT DATE CARAMEL:-
- 375 grams dates (about 375g), pitted (25 dates specified and weight is about)
- 100grams coconut oil, melted (1/2 cup)
- 310 ml coconut cream, (1 1/4 cups)
How to Make
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Step 1: Preheat oven to 160°C (325°F) and then line the base of a lightly greased 20cm x 30cm slice tin with non-stick baking paper and set aside.
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Step 2: Place the coconut oil, shredded coconut, vanilla, flour and cacao powder in a large bowl and mix well to combine and then press into the base of the tin and bake for 10 minutes or until dry to the touch.
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Step 3: To make the coconut date caramel, place the dates, coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth.
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Step 4: Spoon over the base and spread evenly and cook for 30 minutes or until set and then set aside for 10 minutes to cool slightly.
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Step 5: Place the chocolate, honey and extra coconut oil in a small saucepan over low heat until melted and then pour over the slice. Using a hot knife, cut into slices to serve.
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Step 6: Note: You can store the caramel slice refrigerated in an airtight container for up to one week.
We hope you enjoy this recipe!
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