Date & Peanut Caramel Slice

Ingredients

Base:
1 cup instant oats
1 Tbsp cocoa
¾ cup ground almonds
1/3 cup Cinderella Date Paste
¼ cup coconut oil

Filling:
½ cup Cinderella Date Paste
1 cup crunchy peanut butter*
¼ cup maple syrup
½ cup coconut cream
150g dark chocolate

Method

1. To make the base: Preheat the oven to 180°C (fan assisted). Grease and line the base and sides of a 20cm square cake tin with baking paper. Place all the oats. Cocoa, ground almonds, Cinderella Date Paste and coconut oil into a food processor. Mix to combine ingredients. Press mixture into the cake tin. Bake for 10 minutes. Remove from the oven and cool in the tin.
2. To make the filling: Put Cinderella Date Paste, peanut butter, maple syrup and coconut cream into a food processor. Mix until ingredients are combined. Spread over the cooled base. Refrigerate until firm to the touch.
3. Heat chocolate in a bowl over hot water until melted. Alternatively melt chocolate in a microwave using 30 second high power bursts. Stir until smooth. Carefully spread over the caramel filling. Allow chocolate to set before cutting into small squares.
4. Best kept in the fridge

*Use a sugar and salt free peanut butter. We used crunchy but you can use a smooth peanut butter

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