Base Ingredients

 

1 cup Medjool dates, pitted

1/3 cup cacao powder

1/3 cup activated buckinis

1 cup desiccated coconut

1/3 cup rice malt syrup

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Filling Ingredients

 

1 x 400ml can coconut cream

1 ½ cup Medjool dates, pitted

4 tbsp. coconut oil

1 tsp. vanilla extract

1 cup desiccated coconut

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Chocolate Topping Ingredients

 

¼ cup coconut cream

½ cup rice malt syrup

½ cup cacao powder

¼ cup coconut oil

1 tsp. vanilla extract

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Directions

 

1. Prepare a loaf tin with baking paper.

2. Place base ingredients into a food processor and blend until well combined.

3. Spread the mixture in the loaf tin, the base may be quite sticky, so you can use a spatula to spread the mixture if need be.

4. Place the base into the freezer while you prepare the filling layer.

5. Place filling ingredients into a food processor and blend until well combined.

6. Spread the filling over the base ingredients and place in the freezer while you prepare the topping.

7. Place topping ingredients into a food processor and blend until well combined.

8. Spread the topping over the previous layers and place in the freezer over night until set.

9. Serve with slivered almonds on top and enjoy!

 

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Tip – When cutting your slice use a warm sharp knife to ensure your slice cuts clean. Caramel Brownie Slice WOW is the best word I can use to describe this slice of heaven!