The step up from the millionaire shortbread, for those with a thirsty for flavour palette. Delicious and nutritious salted tahini caramel on top of a raw nutty "shortbread" and a raw cacao topping.
Ingredients
"Shortbread" Base
1½ cups GF oats
1 cup Cashew nuts
½ cup sunflower seeds (or any other seed/nut)
1 cup desiccated coconut
½ cup brown rice syrup
2 tbsp. coconut oil
Tahini Caramel
1 cup Tahini
⅓ cup brown rice syrup
3 tbsp. coconut oil
1 tsp Himalayan salt
Cacao topping
3 Tbsp coconut oil
3 tbsp. maple syrup
3 tbsp. cacao powder
Instructions
For the "Shortbread"
Firstly line a 9x9 tin with parchment paper
Simply blend the dry ingredients together in a food processor until crumbly
Add the syrup and coconut oil and pulse until it becomes a dough (or holds together when pressed)
Push the dough flat into the lined tin and set aside.
For the Tahini Caramel
Place the tahini, rice syrup and coconut oil in a heavy bottomed saucepan and heat on low.
Stir these together until smooth, then adding the salt (and more if you want it)
Pour over the "shortbread", smooth out the caramel evenly and place in the fridge.
For the Cacao topping
Melt the coconut oil until liquid, then whisk in the maple syrup then the cacao.
When all the lumps have gone, pour over the slice and return to the fridge (or freezer if you're inpatient.
Let it set in the fridge for about 2 hours, or 1 hour in the freezer before cutting 4x4.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/salted-tahini-caramel-slice/