We’ve got three words that will make you weak at the knees: healthy caramel slice. YUMMM! This recipe, created by Jess Ettridge for Pure Harvest, is gluten free, plant based and 100% delicious.

INGREDIENTS

Base:
¾ cup almonds
½ cup pecans
6 soft medjool dates
½ tbsp PureHarvest Rice Malt Syrup
Pinch of Himalayan pink salt

Caramel:
200g soft medjool dates
½ cup nut butter
¼ cup melted coconut oil
⅓ cup PureHarvest Rice Malt Syrup
1-2 tbsp nut milk or water
½ tbsp mesquite powder, optional
¼ tsp Himalayan salt

Topping:
⅔ jar PureHarvest Coco2

METHOD

  1. Line a 20 x 20cm square tin with baking paper.
  2. In a food processor, process the almonds until they form small pieces. Add the rest of the base ingredients and process until it combines.
  3. Press evenly and firmly into the bottom of the tin. Set aside.
  4. To make the caramel, soak your dates in boiling water for at least 10 minutes. Drain the water. Remove the skins by peeling them off (this is worth it to get a very smooth caramel). Add the dates to your high-speed blender along with all of the other ingredients. Blend until smooth. Add an additional tbsp of water or nut milk if your blender needs help processing it.
  5. Spread it evenly onto your base. Place in the freezer to firm up, about half an hour.
  6. Gently melt your Pure Harvest Coco2 by placing the jar in some hot water or on a double boiler. Spread it evenly over the top of the caramel. Place it back in the freezer for another half an hour to an hour before slicing.
  7. Enjoy straight from the freezer or fridge!