Miso Caramel Slice (by Be Good Organics)
Recipe by Be Good Organics
- 1 1/2 c rolled oats
- 1/2 c desiccated coconut
- 1 c dried dates
- 1 tbsp water
- 1 tbsp cacao butter melted
- 1 tsp vanilla extract
pinch sea salt
- 2 c cashews
- 1 c dried dates chopped & soaked in boiling water
- 4 tbsp cacao butter melted
- 2 tbsp tahini
1 tbsp miso paste
- 100g dark chocolate
- 3 tbsp Mylk Made Absolute Almond Mylk Base (but you could use any of the mylk bases!)
Chop dates for the miso caramel layer finely, then soak in just enough boiling water to cover.
Blend base ingredients in a food processor to a rough couscous that sticks between your fingers. Press into a lined square baking tin.
Blend cashews in your food processor to a fine flour. Drain dates, reserving soaking water, and add to ground cashews along with remaining caramel ingredients. Blend until super smooth, scraping down the sides and blending again as needed. You can add 1-3 tablespoons of the date soaking water if needed to get it super smooth. Spread evenly over base layer.
Melt chocolate in a pan over low heat, turn off and stir through the tahini, then pour over caramel. Place in the freezer for 2 hours or overnight to set.
Slice into squares and serve straight from the freezer for a chewy texture. Will keep in the freezer for 2 months.