This is different to my last raw caramel slice, and of course just as nice!
Its smooth centre topped with no added sugar chocolate and a nutty chewy base, lead you wanting to go back for more!!
For the Base
2tbsp almond meal
1/3c Mayvers energy nut and seed spread, or alternative nut/seed spread
Combine all the ingredients into a small food processor and blend to combine to a sticky crumb. press this into a lined small loaf tin or alternative shaped tin. Place into the freezer while you make the filling
1/2c hulled tahini
1/2c sugar-free maple syrup or raw honey
1/4c melted coconut oil
Combine all into a processor and blend until smooth. pour over your base and place back into the fridge to set.
100g no added sugar chocolate (or alternative)
1tbsp coconut oil (helps thin the choc)
melt together and pour over the filling. Place into the freezer to set for an hr or two before slicing and storing in the fridge.
note: to help cut through the choc easily, as it starts to set run a knife through to create a weaker spot in the chocolate for easier cutting.