Coconut Caramel Slice

Recipe by @panaceas_pantry
Ingredients

 50 grams flax seeds, ground into a meal

 1 1/4 cups shredded coconut
 1/4 cup cacao
 Pinch good-quality salt
 6 medjool dates, pitted
 2-3 Tbsp rice malt syrup

Caramel layer

 2 cups medjool dates, pitted

 1/2 cup hulled tahini OR peanut butter if tolerated
 1/4 cup rice malt syrup
 1/2 tsp good-quality salt
 1/4 cup coconut condensed milk 

Chocolate top

 100grams vegan dark chocolate

 1 Tbsp coconut condensed milk

Method

1. Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined.
Add dates and 2 Tbsp rice malt, and pulse to forma sticky base. Add more rice malt is needed.
2. Press mixture into the base of preferred cake tin (I used a 15cm square one)
3. Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will
need to scrape the sides at least one.
4. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make
the choc top.
5. Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of
simmering water. Once melted pour onto of caramel base.
6. Allow to set in the freezer for atlas 4 hours. To serve, remove from freezer and cake tin. Use a
very hot knife to slice into desired serves. Store in an air-tight container, and ENJOY!