Raw Chocolate Caramel Slice

• BASE:
• 3/4 cup raw pecan nuts
• 3/4 cup raw walnuts
• 2 tbsp coconut flour
• 1/2 cup coconut
• 1/4 cup coconut oil (melted)
• 6 dates
• FILLING:
• 3 tbs Pure Edge Vanilla Bean Pure Native Whey (found at http://www.pure-edge.com.au )
• 1 1/2 cup raw cashews (soaked for at least 4 hours)
• 10 pitted fresh dates
• 2 tbsp macca powder
• 1/4 cup coconut oil (melted)
• pinch himalayan salt
• TOPPING
• 2 tbsp raw cocao powder
• 1/4 cup coconut oil (melted)
• 2 tbs rice malt syrup

1. Line a baking tray with baking paper
2. Process the dates, walnuts, pecans & coconut in a food processor
3. Process the dates, walnuts, pecans & coconut in a food processor
4. Press base into baking tray with your fingers and even out until smooth
5. Blend the caramel ingredients together and spread evenly over the base
6. Place in freezer for 20 minutes
7. Prepare chocolate topping:
8. Over a cook top, melt the coconut oil and stir in the cocao and rice malt syrup then pour over caramel layer
9. Pop back in the fridge to set
10. Remove from fridge and slice into desired size squares
11. Keep in the fridge until ready to serve

base, nuts, walnuts, coconut flour, coconut, coconut oil, dates, vanilla, cashews, dates, macca powder, coconut oil, salt, topping, cocao powder, coconut oil, rice

Taken from www.yummly.com/recipe/Raw-Chocolate-Caramel-Slice-1240121 (may not work)