Recipe: Caramel Slice with Buckwheat and Nutty Base

1/2 cup roasted buckwheat groats
1 cup raw almonds
1/3 cup pitted dates (optional)
1/2 cup shredded coconut
1/4 cup Pure Coco Ltd cacao powder
1 Tbsp Pure Coco Ltd coconut oil
1 Tbsp pure maple syrup

Caramel Filling:
2 cups pitted dates
1/3-1/2 cup almond milk
1 tsp pure vanilla extract
2 Tbsp coconut oil
Pinch of himalayan salt

Chocolate Topping:
1/3 cup coconut oil
1/4 cup cacao powder
1/4 cup maple syrup

Assembly of your slice:
Soak pitted dates for 10 minutes in boiling water and then rinse
Roast your buckwheat groat in a hot pan (move around for a few minutes, as to not burn)
Add all ingredients into

Breville Australia Food processor and process until mixture come together
Line a loaf tin or square baking tray and pour in your mixture. Press down evenly and firmly. Place in fridge to set

Caramel filling:
Soak dates for 10 minutes in boiling water and rinse
Add all ingredients into a high speed blender and process until thick and creamy. Start with 1/3 cup almond milk, then slowly increase if needed. You do not want it too runny Pour over the base and spread evenly
Place in the freezer while making chocolate topping

Chocolate topping:
Place all ingredients into a food processor and blend until smooth and silky.
Take out your base and caramel topping and our over caramel topping, spread evenly
Place back in fridge and set for a few hours. Slice and Enjoy!
Keep stored in an airtight container in the fridge
Zyber Limited
Zyber Limited