Prep time: 80 mins
Cook time: 40 mins
- 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
Preheat oven to 160° and line a slice tray with baking paper.
Soak dates and cashews and set aside.
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.
Press base mixture into the prepared tray and bake for 30 minutes.
Once cooked, remove from the oven and allow to cool.
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.
Pour the caramel over the cooled biscuit base. Spread it out using the back of a spoon and set aside.
Place the chocolate in a mircowave safe bowl and melt using 20 second bursts in the microwave to ensure the chocolate doesn’t burn.
Drizzle the melted chocolate over the top of the caramel layer, crumble the remaining biscuits and sprinkle over the top.
Place the slice in the fridge to set for 1 hour.
Once set, remove your slice from the fridge and cut into 24 pieces.
One piece is one serve. Store the remaining slice in an airtight container in the fridge or freezer.
142 calories per serve