Raw Caramel Slice- No bake!

Ingredients:

BASE:

2 Cups Walnuts

1 Cup Coconut- desiccated

2 Tablespoons of Cocoa

1/4 Cup Raw Honey

2 Tablespoons Raw, Virgin Coconut oil

CARAMEL:

3 1/2 Cups Dried Dates

1/3 Cup HOT water

Pinch of Salt

Drizzle of Vanilla

2 Tablespoons Raw, Virgin Coconut oil.

TOPPING:

3 Tablespoon Raw, Virgin Coconut oil

6 Tablespoons Cocoa

1 Tablespoon Pure Maple Syrup

*Pinch of Salt- Optional

Directions:

1.Line a slice tray with non stick paper.

2. Make the BASE using a food processor, by processing the walnuts, cocoa, coconut and honey together till they resemble a fine bread crumb.

3. Add the coconut oil and process again to combine.

4. Turn the food processor off and check the mixture is 'mouldable' (if its too wet, add a little more cocoa, if its too dry, add a drizzle of water)

5. Press the BASE mixture into your lined tin, and place in the freezer to set while you make the rest of the slice.

6. With a clean Food processor place your dates, hot water, salt, coconut oil and vanilla in and turn on, scrape down the sides as needed and process until the mixture becomes a smooth paste.

7. Remove the set Base from the freezer and spread the filling mixture over the top, leaving the top as smooth as possible. Be sure to get the mixture all the way to the edges of the base/pan.

8. Place back into the freezer to set again.

9. In a microwave safe jug/bowl, melt your coconut oil (approx 1 min) until liquified.

10. Add your cocoa to the coconut oil and mix until there are no lumps.

11. Add the Maple syrup and mix well.

12. Add the vanilla and salt and mix well.

13. Remove the slice from the freezer and pour the topping over it, tilt to spread to cover entirely.

14. Place into the fridge to set completely.

15. Once the top is set firmly. Remove the slice from the slice tray, peel back the paper and slice into desired slices.

16. ENJOY! Keep this one stored in the fridge in an airtight container.