Chocolate Caramel Mudcake Slice

The chocolate layer of this recipe is particularly divine; I’ve been known to make it without any topping!

As far as raw desserts go, the sugar content is relatively high in this recipe, however it’s so rich that you’d really be forcing yourself to have more than 2 small pieces. Everything in moderation!

INGREDIENTS:

Chocolate layer

• 120g dates
• 60g mixed nuts
• 40g Nui Liife coconut flour (you can use any brand, however this really is the pick of the bunch)
• 3 tablespoons coconut oil
• 3 tablespoons water
• 60g coconut butter
• pinch of salt
• 25g cacao

Caramel layer

• 100g coconut milk
• 70g dates, soaked in hot water for abour 5 minutes, give or take. *this step is to make sure this layer is smooth. If you’re using refrigerated dates or dry dates, you’ll need to soak the dates for longer.
• pinch of salt
• 1 tablespoon Maca powder
• 1.5 tablespoons of gelatin powder (Great Lakes brand preferred)

METHOD:

1. Blend ingredients for chocolate layer into a tacky dough.
2. Lay a loaf pan with baking paper and press the mixture into the pan as evenly as possible. you You could add more water to the mixture if you prefer a really flat base.
3. For the caramel, blend ingredients into a smooth paste.
4. Depending how fudgy the dates are, you might need to pulse the mixture in intervals after scraping the sides, and/or add some water to the mixture.
5. Layer the caramel mixture on top of the chocolate layer.
6. Place in the freezer for 3-4 hours or overnight.
7. Slice and serve.