Ingredients

Base

• 120g (¾ cup) unsalted cashews
• 45g (½ cup) gluten-free rolled oats or quinoa flakes
• 80g (1 cup) desiccated coconut
• 6 fresh dates, pitted
• 70g (1/3 cup) Copha, melted (see tip)

Raw Caramel Filling

• 190g (1 ¼ cups) unsalted cashews
• 20 fresh dates, pitted (see tip)
• 60ml (1/4 cup) boiling water
• 70g (1/4 cup) smooth peanut butter (see tip)
• 70g (1/3 cup) Copha, melted (see tip)

Chocolate Topping

• 100g dark chocolate, chopped
• 20g (1 tablespoon) Copha, chopped

Method

Base

1. Grease and line a 20cm square tin. Make sure the paper has a 2cm overhang.
2. Using a food processor, process the cashews, rolled oats or quinoa flakes, coconut, dates and melted Copha until they resemble fine breadcrumbs. Use the back of a spoon to press the mix firmly and evenly into the baking tray. Put in the fridge to set for 10 minutes.

Raw Caramel Filling

1. Place the cashews in a small bowl and pour over boiling water to cover. Set aside to soak for 5 minutes. Drain.
2. Using a food processor, process the dates, cashews and boiling water for 4 minutes or until smooth. Add the peanut butter and melted Copha and process until smooth.
3. Spoon over the biscuit base and smooth the top using a pallet knife.

Chocolate Topping

1. In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
2. Pour chocolate mix over caramel and put in the fridge for 1 hour to set. Slice into 48 bite sized pieces.

Tips: Melt the Copha in microwave on high or in a saucepan until fully melted. Any nut butter can be used in this recipe. You may like to roughly chop your dates before adding to the food processor to ensure smoother processing.You can keep this slice in the fridge for up to a week. Or freeze cut slice for up to 2 months