Choc, Honey, Almond Slice!













1 cup almond meal

6 medjool dates

1 tbsp. coconut oil

¼ tsp vanilla extract concentrate

2 tbsp. cacao


Caramel Filling:

8 medjool dates

2 tbsp. boiling water

1 cup lightly toasted almonds

Pinch of Himalayan salt


Top Layer:

2 cups soaked cashews (measure after soaking for 5 or more hrs then rinse and drain ready for use)

½ cup water

½ cup coconut oil

3 tbsp. cacao

1 tbsp. honey

¼ tsp vanilla extract

*Make sure you have already soaked your cashews. You can always set aside any amount over the 2 cups after soaking to eat at a later date. Just make sure you store them in the fridge.



First the Base: Blend all base ingredients in a food processor until crumbly, then firmly press them into a slice tin lined with baking paper. Place in the fridge while you make the filling.

Caramel Filling: Soak the pitted dates in hot water for a few minutes, then blitz in the processor to make a paste. Gently dry cook the almonds in a small non-stick pan until lightly toasted. Cool a bit before blitzing just a little in the processor. Stir in the toasted almond by hand before evenly spreading over the base. Sprinkle a pinch of Himalaya salt on top of the caramel filling. Place back in the fridge while you work on the top layer.

Chocolate Topping: Place cashews, water and coconut oil in the blender and blend until they are smooth. Add the remaining ingredients and mix through until well combined. Gently pour on top of the caramel layer and pop it in the freezer to set. This may take an hour or so. Once firm, store in the fridge. Slice just before serving. Sprinkle a few extra crushed almonds on top of a few pieces after you’ve sliced it and enjoy!



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