Almond Butter Caramel Slices

Instructions

Base

Tip the oats, dates, almonds and salt into a food processor and pulse for 20 seconds or until the mixture resembles bread crumbs. Add the coconut oil and water, pulse until the mixture starts to come together.

Line a deep baking tray with baking paper, press the mixture into prepared tray and smooth with the back of a spoon.

Caramel

Add the almond butter, coconut cream, coconut oil, syrup, vanilla and salt to a clean food processor and blend until silky smooth. Pour the mixture on top of the base and smooth out evenly. Place in the freezer for 45 minutes.

Topping

Melt the chocolate, whisk in the coconut cream and coconut oil until glossy. Pour over the caramel and smooth. Place in the freezer for 3 hours to set, remove from the freezer and leave for 20 minutes, cut into squares and enjoy!