Salted caramel slices

• cashew nuts↗130g g
• desiccated coconut↗90g g
• pitted dates↗150g g

  soaked for 4-6 hrs

• coconut oil↗1 tbsp tbsp
• pitted dates↗150g g

  soaked for 4-6 hrs

• coconut oil↗105g g

  melted

• maple syrup↗100g g

  (see tip)

• hot water240ml ml
• salt↗1 tsp tsp

  (Tanya uses Himalayan salt)

• coconut oil↗50g g

  melted

• cacao powder↗25g g

  (see tip)

• maple syrup↗1 tbsp tbsp
• salt↗⅓ tsp tsp

Step-by-step instructions

1. 1

   Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.

2. 2

   Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.

3. 3

   Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.