Weekend Sunrise nutritionist, Sarah Di Lorenzo shares a yummy caramel and coconut slice from her new book, The 10:10 Simple Recipe Book that is so easy that anyone can make it.
Sarah’s coconut caramel slice
Serves 8 – 10
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Base layer
1 cup almond flour
5 Medjool dates, pitted
¼ cup coconut oil
½ cup shredded coconut
Middle layer
1¼ cups of Medjool dates, pitted
¼ cup almond butter
2 tablespoons almond milk
2 teaspoons vanilla extract
pinch of sea salt
Top layer
¼ cup coconut oil
½ cup cocoa
1 teaspoon vanilla extract
2 tablespoons maple syrup
pinch of stevia (optional)
Method
1. Line a 20 cm x 20 cm baking dish with baking paper.
2. To make the base layer, put all the ingredients in a bowl and mix to combine. Press the base into the bottom of the dish. Put this in the freezer while you make the next layer.
3. To make the middle layer, put all the ingredients in the bowl of a food processor and blitz to combine. Scoop the middle layer over the base and spread out with a spatula, then return the dish to the freezer.
4. To make the top layer, melt the ingredients together in a saucepan on a low heat. Once melted, spread over the middle layer with a spatula then return the dish to the freezer for at least 2 hours.
5. Once set, cut the slice into squares and keep stored in the freezer.