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servings
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Ingredients
Base
- 1/3 cup coconut sugar
- 1/3 cup almond meal
- 1/2 cup butter
- 8 biscoff buscuits
- 1/2 cup wholemeal flour
Caramel Layer
Chocolate Layer
- 180 grams milk chocolate
- 200 grams dark chocolate
Ingredients
Base
Caramel Layer
Chocolate Layer
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Instructions
- Preheat oven to 160°/ gas mark 3 and line a slice tray with baking paper.
- Soak dates and cashews and set aside.
- Place the base ingredients (reserving 2 biscuits for the topping) into the food processor or blender and blitz until well combined.
- 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.
- Combine the two chocolates together and melt them over the stove or in short bursts in the microwave to ensure they don’t burn.
- Drizzle the melted chocolate over the top of the caramel layer top with remaining crumbled biscoff biscuits and set in the fridge for two hours.
- Once set, remove your slice from the fridge and cut into 30 pieces.
- One piece is one serve. Store the remaining slice in an airtight container in the fridge or freezer.
Recipe Notes
Biscoff Caramel Slice: 191 calories per serve