Date & Peanut Caramel Slice

Ingredients

1 ¾ cups Cinderella Camel Dates

Base:
1 cup instant oats
1 Tbsp cocoa
¾ cup ground almonds
1/3 cup pureed dates
¼ cup coconut oil

Filling:
½ cup pureed dates
1 cup crunchy peanut butter*
¼ cup maple syrup
½ cup coconut cream
150g dark chocolate

Method

1. Soak the Cinderella Camel Dates for the base and filling in boiling water and cover for 5 minutes to soften. Drain and discard the liquid. Place in a food processor and process until smooth.
2. 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, pureed dates 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.
3. To make the filling: Put pureed dates, 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.
4. 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.
5. Best kept refrigerated until consumed.

*Use a sugar and salt free peanut butter. This recipe used crunchy peanut butter but can be substituted for smooth peanut butter, if preferred.

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