A sweet treat for sensitive tummies

Choc Caramel Slice
This delicious choc-caramel slice is dairy-free, gluten free and likely to convert even the fussiest eater. Those with nut allergies will have to pass. 

INGREDIENTS
BASE
230g raw cashew nuts
40g desiccated coconut
115g soft medjool dates, pitted
1 teaspoon ground cinnamon

CARAMEL
40g tinned coconut cream
200g soft medjool dates, pitted
150g hulled tahini
30g coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon ground sea salt

CHOCOLATE
5g cacao powder
100g coconut oil, melted
85ml maple syrup

METHOD
1. Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
2. Blend all the base ingredients and 30 ml water in a food processor until a dough is formed and the mixture sticks together when pressed. Add more water if the mixture is too dry.
3. Using a wet spoon, press the base mixture evenly into the prepared tin and freeze for 30 minutes.
4. Blend all the caramel ingredients in a high-speed blender or food processor until smooth. The mixture will look a little split. Transfer to a small saucepan over a medium–low heat and cook until the mixture comes together and forms a smooth, thick caramel. Spread the caramel on top of the base. Freeze for 30 minutes.
5. Mix all the chocolate ingredients in a bowl until smooth. Spread on top of the caramel. Freeze for 2 hours.
6. Remove the slice from the tin, slice and serve.
7. Store remaining slices in an airtight container in the fridge for 1 week or in the freezer for up to 1 month.

This is an edited extract from The Healthy Convert by Nicole Maree, published by Hardie Grant Books and available from QBD The Bookshop. Prefer to view recipes on your mobile device? Register for a free one-month Cooked.com.au membership.