Ingredients
Makes: 8–12
Base
Caramel
Topping
Raw chocolate sauce
Method
- In a food processor, add the oats, cashews, almond meal, and coconut, pulsing to a flour-like consistency.
- Tip the mix into a large bowl and mix in the rice malt syrup and coconut cream, then press into the base of a lined brownie tin.
- Back in the food processor, make the caramel layer by blending all the caramel ingredients together until smooth, then pour over the base.
- Top the caramel with chopped almonds and salt, then freeze until set for 2 to 4 hours.
- Meanwhile, make raw chocolate sauce by mixing together the coconut oil, cacao and rice malt syrup.
- Remove the almond slab from the freezer and cut into bars.
- Drizzle over the chocolate sauce and enjoy straight away or store back in the freezer for up to a week. Allow to come to room temperature for 10 minutes before serving.
