Posted by Duration:
Prep time: 80 mins
Cook time: 40 mins
Servings: 24
Ingredients
- 1cup pitted dried dates
- 1/2cup cashew nutsunsalted
- 2cups water, boiling
- 8pieces biscoff biscuits
- 1/3cup almond meal
- 1/3cup coconut sugar
- 1/2cup buttermelted
- 1/2cup plain wholemeal flour
- 1/2tsp vanilla extract
- 4tbsp biscoff spread
- 2/3cup dark chocolate chips
Instructions
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Preheat oven to 160° and line a slice tray with baking paper.
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Soak dates and cashews and set aside.
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Place the Biscoff biscuits (reserving 2 biscuits for the topping), almond meal, coconut sugar, butter and wholemeal flour into a food processor or blender and blitz until well combined, this will be the base.
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Press base mixture into the prepared tray and bake for 30 minutes.
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Once cooked, remove from the oven and allow to cool.
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In the meantime, make your caramel. Drain and rinse cashews and dates, place into a food processor or blender. Add vanilla and biscoff spread and blitz until smooth.
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Pour the caramel over the cooled biscuit base. Spread it out using the back of a spoon and set aside.
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Place the chocolate in a mircowave safe bowl and melt using 20 second bursts in the microwave to ensure the chocolate doesn’t burn.
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Drizzle the melted chocolate over the top of the caramel layer, crumble the remaining biscuits and sprinkle over the top.
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Place the slice in the fridge to set for 1 hour.
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Once set, remove your slice from the fridge and cut into 24 pieces.
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One piece is one serve. Store the remaining slice in an airtight container in the fridge or freezer.
Recipe Notes
142 calories per serve