Rosanna Davison’s raw chocolate and salted caramel slices
For the base
150g dates, pitted and chopped 110g unsalted almonds
1 tsp ground cinnamon
1 tsp virgin coconut oil
For the salted caramel layer 130g cashews
150g dates, pitted
155g pure maple syrup
110g virgin coconut oil
80ml water
11/2 tbsp tahini
1 tsp pure vanilla extract pinch of Himalayan pink rock salt
For the chocolate topping 75g pure maple syrup
55g virgin coconut oil
30g raw cacao powder
1. Lightly grease a 24cm x 24cm square tin with coconut oil or line with greaseproof paper.
2. To make the base, first soak the chopped dates in a small bowl of warm water for 15–20 minutes to soften them. Drain the dates and place them in a blender or food processor with the almonds, cinnamon and coconut oil and blend until the mixture becomes sticky crumbs. Heat the oil on a medium heat. Thinly slice the onion and garlic and add to the pan.
Grate the ginger into the pan. No need to remove the skin!
Thinly slice the chilli and add to the pan.
Add the spices and cook for 30 seconds.
Add the chopped tomatoes, coconut milk and chickpeas.
Add the salt and pepper.
Chop the coriander and add to the pan along with the lime zest.
8. Add the lime juice, season to taste and serve with avocado and the grain of your choice.
3. Pour into the prepared tin. Ensure it’s even and press down firmly.
4. Place it in the freezer to set.
5. Meanwhile, soak the cashew nuts for half an hour in a small bowl of water. Drain the nuts.
6. Place the soaked cashews and dates into a blender or food processor with the maple syrup, coconut oil, water, tahini, vanilla extract and a pinch of salt. Blend until smooth. Use a little extra water if necessary to help it combine.
Pour the caramel layer onto the base layer, spread it out evenly and return to the freezer to set.
Once the caramel layer has set, make the chocolate topping. Combine the maple syrup, coconut oil and cacao powder in a small saucepan set on a low heat until it looks like chocolate sauce. Pour the chocolate sauce over the caramel layer and ensure it’s even. Place it back in the freezer for another 1–2 hours, until completely set.
10. Slice into six or eight squares with a sharp knife.
Store in a covered container in the fridge for up to four days.