Cookie Dough Slice
Prep: 40 minutes + 1 hour setting time
Total: 1 hour 40 minutes
- 125g ground almonds
125g oat flour
1 teaspoon vanilla powder
100ml maple syrup
30g coconut oil - melted
1 bar of raw choc roughly chopped (I like ombar)
- 14 medjool dates (280g once pitted)
1/2 tablespoon coconut oil
1 tablespoon nut butter (I like cashew)
Generous pinch of salt
- 40g cacao butter melted
2 tablespoons cashew butter
40ml maple syrup
2 tablespoons cacao powder
Pinch of salt
Raw Cookie Dough Base
Salted Caramel Middle
Raw Chocolate Topping
Start by lining a tray with greaseproof paper.
Next, add all of the cookie dough base ingredients to a bowl and mix well.
Press into the tin so that it is roughly 1.5 cm thick and place into the fridge.
Whilst that firms, add the caramel ingredients to a food processor and blend until smooth.
Remove the base from the fridge and, using your hands, spread the caramel over the top.
Place back into the fridge to firm.
Next, add the cacao butter to a pan or bain marie over a low heat. Once melted, add the other ingredients and mix until smooth.
Spread over the top of the other two layers and place in the fridge to set for at least an hour.
Once set, slice into 9-12 squares and you’re ready to serve.