This recipe is originally from food matters.com

 

I’ve copied it in  here for  you all to have easy access too!

RAW CARAMEL PECAN SLICE

BASE LAYER:

1/2 cup almonds

1/2  cup medjool dates (pitted)

2 TBSP coconut oil

3 TBSP raw cacao

2 TBSP raw honey

 

CARAMEL PECAN LAYER

1 cup medjool dates ( pitted)

1/2 cup coconut oil

3 TBSP Tahini

1 tsp vanilla essence

2 TBSP raw honey

1/4 cup chopped pecans

 

TOP LAYER

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup cacao

1/4 cup chopped pecans

 

METHOD:

To make the base first, pulse dates, almonds coconut oil raw cacao and honey in the food processor into a crumble.

Press the mixture into a lined slice tin, I use a loaf tin for a single recipe.

Press the mix down until it is smooth, then place in the freezer while you work on the middle layer.

To make a caramel pecan layer place dates, coconut oil tahini vanilla and honey in the food processor. Process until smooth, add in the chopped pecans and pulse lightly, you want the nuts to be through the mix.

Pour the caramel pecan layer on top of your frozen base layer and return to the freezer.

Mix together the melted coconut oil, raw cacao and maple syrup until smooth.

Pour the icing over the base layers and then sprinkle the chopped pecans on top!

Return slice to the freezer for 15-20 mins then remove and cut into slices.

I’ll warn you now one piece is never enough as its do damn delicious!!

keep the left overs if there are any in a sealed container in the fridge!

 

ENJOY!!

 

Cupcake xx