Ok so I admit that this is a very extravagant recipe, but it’s definitely worth saving it for a special occasion! For some cost effective hacks, check out my suggestions below! PS- the salted caramel is insane! Try not to eat it all before it makes it onto the slice ;)
- 1 cup raw almonds
- 1 cup raw macadamias
- 6 medjool dates
- 2 heaped tbsp raw cacao or good coco powder, or to taste
- 1 tbsp extra virgin coconut oil
- 1/2 cup cashew butter
- 1/2 cup pure maple syrup
- 1/4 cup extra virgin coconut oil
- dash of pure vanilla
- good pinch of Pink Murray river salt crystals, to taste
- 100g raw cacao butter
- 1/4 cup maple syrup, or to taste
- 1/4 cup raw cacao or good coco powder, or to taste
- small pinch salt
- splash real vanilla
- Hazelnuts or roasted crushed peanuts for the crunch layer
- Process all base ingredients until really fine and it starts pulling together in the processor bowl. Taste and adjust flavours if needed. Line a small freezer container with non stick paper, and press base in firmly. Freeze while getting onto the caramel.
- Place all caramel ingredients in a blender and blend until it whips into a thick, glossy caramel consistency. Add salt to taste. You can whisk in a bowl if preferred, but the blender really gets a perfect caramel consistency. Pour over base and put back into the freezer.
- Roast the hazelnuts on a tray in the oven- be careful not to burn! Remove the skins by laying down a tea towel, placing the nuts on one side, fold the tea towel over them and roll between the layers for a minute or so. It does not need to be perfect. Chop nuts then sprinkle over the caramel, pressing in gently.
- For the choc topping melt the cacao butter over very gentle heat in a double boiler. Stir through remaining ingredients, adjusting the sweet and chocolate balance to your tastes. Pour over the hazelnut layer, and continue setting in the freezer until firm.
Budget and time friendlier suggestions:
- Use all almonds in the base, and omit macadamias. Macadamias make it a little more cake like, but this is not essential
- Buy good dark chocolate for the top layer, simply melt and pour over OR replace cacao butter in the topping with coconut oil. Honestly, I prefer the taste of a good brand of 85% chocolate anyway, and its so much cheaper and easier, and just as healthy! I recommend Green and Blacks organic from Coles and Woolys.
- Use a good coco powder in place of raw cacao
- You can skip the hazelnut crunch layer, or use a preferred nut (peanuts would be especially amazing! Salted caramel and peanuts are a match made in heaven!) or use puffed quinoa or buckwheat crispies.
- Using tahini in place of cashew butter is more cost effective, but the taste is better with cashew.
PS you can get ALL these ingredients in the Macro Brand at Woolworths! (except the cacao butter)