Chocolate Caramel Slice
To make the base:
Whizz til smooth: 1 tin of drained blackbeans 2 cups raisins 2 cups cashews 2 tbsp cocoa powder Rind of 1 orange Juice of 1 orange
Press into a silicone slice tin.
To make the caramel:
Melt 100 grams of butter or coconut oil with
1 tsp of sugar or honey and
2 tsps of tahini
Heat until boiling.
Add 1 can of coconut cream. Heat until bubbling (about 5 minutes).
Pour over the bliss ball mixture. Put in freezer to set. To make the topping: Melt 100 grams of dark chocolate and 10mls of coconut cream.
Mix well. Pour on top of set caramel. Store in freezer. Time in the kitchen: 15 to 20 minutes ☺