Salted Caramel & Tahini Slice…
I don’t think I need to say anything more other than this needs to be made ASAP.

Ingredients
Shortbread Layer
1/2 cup coconut flour
1/2 cup almond meal
2 tbl cacao powder
1/3 cup ghee/ coconut oil melted
3 tbl maple syrup
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Caramel Layer
10 medjool dates
270ml ayam coconut cream
1/3 cup tahini
1/4 cup ghee or coconut oil, melted
Pinch sea salt

Chocolate Layer
100g 85% dark chocolate bar, broken into chunks
1 tbl coconut oil, melted
Pinch sea salt, to top

Method
1. Preheat oven to 180°C and line a bread/loaf tin with baking paper.
2. Combine coconut flour. almond meal and cacao powder with melted coconut oil and maple syrup in a large bowl. Stir until combined well. Press into the tray with your fingers and ensure the mixture is
evenly spread out.
3. Bake for 12-15 minutes, or until it starts to turn golden brown. Remove once done and let the layer cool completely.
4. To make the Caramel Layer, combine dates, coconut cream, tahini, coconut oil and sea salt in a food processor and blend to combine.
5. To make the Chocolate Layer, place the chocolate into a small bowl with the coconut oil. Warm in
microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Add salt at the end.
6. Once the shortbread layer has cooled, spread the caramel layer over the base layer. Set in freezer until
it hardens.
7. Remove from freezer once frozen and pour chocolate over the top, spreading out evenly, set back in the freeze for 30 minutes to harden.
8. Once chilled, remove the slice from the tray and lay it on a cutting board. Use a sharp knife to slice.
9. Best kept in the freezer.