Nutty choco­late caramel slice

makes / 24 pieces prep / 6 hours cook / 17 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Louise Keats Photo by Jeremy Si­mons

In­gre­di­ents

140g (1 1⁄2 cups) rolled oats 70g (1⁄2 cup) pe­cans 100g pit­ted med­jool dates 20g (1⁄4 cup) des­ic­cated co­conut

1 tsp ground cin­na­mon 60ml (1⁄4 cup) ex­tra-vir­gin co­conut oil

2 tsp maple syrup FILL­ING: 270g (1 3⁄4 cups) roasted peanuts

100g pit­ted med­jool dates 60ml (1⁄4 cup) co­conut milk or co­conut cream

1 1⁄2 tbsp ex­tra-vir­gin co­conut oil

1 tsp vanilla ex­tract 100g (about 1) peeled ba­nana, bro­ken into pieces TOP­PING: 150g dairy-free dark choco­late, bro­ken into pieces

3 tsp macadamia oil

1. For the fill­ing, place peanuts in a bowl and cover with wa­ter. Set aside for eight hours or overnight to soak.

2. Pre­heat oven to 180C/160C fan-forced. Grease base and sides of a 28 x 18cm (base mea­sure­ment) slice pan. Line with bak­ing pa­per, al­low­ing sides to over­hang.

3. Line a bak­ing tray with bak­ing pa­per. Sprin­kle with the oats and pe­cans. Bake for 15 min­utes or un­til lightly toasted. Set aside to cool.

4. Trans­fer the oats and pe­cans to a food pro­ces­sor. Process un­til finely ground. Add the dates, co­conut, cin­na­mon, oil and syrup. Process un­til well com­bined. Press firmly over base of pre­pared pan. Use the back of a spoon to smooth sur­face. Place in fridge to firm.

5. Mean­while, place drained peanuts in a high-speed blender or food pro­ces­sor. Blend un­til finely chopped. Use a spat­ula to scrape down the side of the blender oc­ca­sion­ally. Add re­main­ing fill­ing in­gre­di­ents and blend un­til smooth, scrap­ing down the side oc­ca­sion­ally. 6. Spoon fill­ing over pre­pared base. Smooth the sur­face. Place in the fridge for 10 min­utes to set.

7. For top­ping, place choco­late in a mi­crowave-safe bowl. Mi­crowave on low, in 30-sec­ond bursts, un­til melted. Add oil and stir un­til smooth and com­bined.

8. Spread the top­ping over the fill­ing. Place the slice in the fridge for two hours or overnight, un­til firm. Lift out of pan and cut into 24 pieces. Store in the fridge.

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