Pecan Caramel Slice

By Chef Cynthia Louise

Ingredients:

For Caramel Slice: 2 1/2 cups Totally Nuts Pecans 1 cup Desiccated Coconut 1/4 teaspoon Cinnamon 1 teaspoon Vanilla Extract 2 tablespoon Psyllium Husk 1/2 cup Dried Dates 2 tablespoons Water 1 pinch of Salt For the Caramel Filling: 1 cup Coconut Oil

1/2 cup Totally Nuts Almond Butter 1/4 cup Maple Syrup 1-2 teaspoons Vanilla Extract 1 pinch of Salt For The Chocolate Topping: 100 grams of Cacao Butter, melted 1/2 cup Cacao Powder 1/4 cup Maple Syrup 1 pinch of Salt

Method:

To prepare the caramel slice:
Line a 20x20 slice tin with baking paper and set aside.
Preheat your oven to 150 C.
Line a baking tray with baking paper and add the pecans.
Roast for 5-10 minutes.
Transfer to a bowl and allow to cool.
Add all the ingredients to a food processor.
Process until well combined and sticky.
Press the mixture into the lined slice tin and set aside.

To prepare the caramel filling:
Add all ingredients into a blender and blend until combined.
Pour the mixture over the slice base.
Freeze until set. It will take around 10-15 minutes.

To prepare the chocolate topping:
Add all ingredients into a bowl and mix well.
Pour the topping over your caramel and keep it in the fridge until set. Cut into squares and serve.
Prep time: 10-15 minutes
Setting time: 1 hour

ENJOY.

(See Original Recipe here)