We substitute a mixture of creamy soaked cashews with deliciously plump medjool dates, coconut oil and vanilla extract for the incredible caramel component, add a handful of raw almonds to give the slice its crunch factor, and then top with homemade raw chocolate topping for a little extra decadence (and an antioxidant hit) sprinkled with toasted coconut flakes for the extra wow factor and there you have it …. a healthier, yet still gorgeously delicious, version of an old favourite.

Surely that means we can have two pieces of slice instead of one, yes?

Ingredients:

10 medjool dates (deseeded)

3/4 cup almonds

1 cup unsalted cashews

2 tbsp coconut oil, melted

1 dessert spoon of raw cacao powder

1 tsp vanilla essence

Pinch of salt

Chocolate coating

¼ cup coconut oil, melted

¼ cup raw cacao powder, sifted

1 tbsp pure maple syrup

1 tsp vanilla essence

Toasted coconut flakes or flaked almonds to coat

Method:

Soak cashews in a bowl of hot water for 10 minutes to soften them up. In a separate bowl soak dates for the same length of time, before draining both.

Combine the cashews, dates, half of the almonds, coconut oil, cacao powder, vanilla essence and salt (if adding) in a high speed blender or food processor and process for a minute or two until the mixture becomes smooth and shiny. Add the remainder of the whole almonds and pulse a few times to combine.

Spoon the mixture into a small loaf pan, lined with baking paper, and press down firmly into the base. Place in the freezer to set whilst you make the raw chocolate and toasted coconut topping.

Next step, melt coconut oil in a glass bowl, add in sifted raw cacao powder and maple syrup and a dash of vanilla essence and mix well. Pour chocolate topping over the chilled slice and top with toasted coconut flakes. Return to the freezer to set. It will take up to 1 hour.

This recipe will yield 10 squares.

Enjoy!

www.lifewellnessco.com