Instructions

1. In a food processor blend the almonds down to a rough texture, add in the (de-stoned) medjool dates and blend together to combine. Press into a lined baking tin and leave to set in the fridge.
2. For the caramel, drain the cashew nuts and blend down to a fine consistency, add in the medjool dates and blend to combine. Melt the coconut oil and mix with the maple syrup, water and tahini, add the liquids to the food processor and blend to a smooth paste. Remove from food processor and smooth over the ‘biscuit base’ and leave to set in the fridge.
3. Weight the cacao powder into a mixing bowl and pour over the coconut oil, mix with a whisk to combine. Add the maple syrup and whisk again, pour over the caramel slice and smooth with a spatula. Leave to set in the fridge for about 4 hours, slice and enjoy!