Tiger Nut Caramel Slice
Prep time: 20 minsSetting time: 3 hours
Base Ingredients:
1 cup tiger nut flour1/4 cup tiger nut oil
½ cup fresh medjool dates
2 tablespoons cacao
1 pinch of salt
Caramel Ingredients:
1 cup medjool dates (the softer the better!!)2 tablespoons tiger nut oil
Pinch of salt
¼ cup coconut cream
Chocolate Topping:
¾ cup chocolate chips (we do a mix of dark and milk)2 tablespoons tiger nut oil
Method:
We use a Thermomix for this recipe but you can always use a food processor and a pot on the stove for cooking the caramel.
Prepare a loaf tin (we use the one we bake banana bread in) by lining it with baking paper.
For the base add all the base ingredients to the Thermomix bowl, blitz to combine until it all comes together (10 seconds, speed 10). Spoon the mixture into the loaf tin and press down firmly using the back of a spoon. Place in the fridge to cool.
For the caramel, place all the caramel ingredients in the Thermomix bowl, put it on for 6 mins at 100°C on speed 3. Then blitz it until smooth, 10 seconds, speed 10. You may need to scrape down the edges and do another 5 seconds at speed 10 or until you are satisfied it is a smooth caramel.
Remove the loaf with base from the fridge, spoon the caramel layer over the base layer and pop it in the freezer to cool while you do the chocolate top layer.
Melt the chocolate chips in the microwave, being careful not to burn them, then stir through the tiger nut oil. Remove the loaf tin from the freezer and drizzle the chocolate layer on top and pop in the fridge to cool for at least an hour before eating (ideally 3 hours but who can wait that long?!).