| Prep Time | 80 mins |
| Cook Time | 40 mins |
| Servings |
servings
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Ingredients
- 1 cup pitted dried dates
- 1/2 cup cashew nuts unsalted
- 2 cups water, boiling
- 8 pieces biscoff biscuits
- 1/3 cup almond meal
- 1/3 cup coconut sugar
- 1/2 cup butter melted
- 1/2 cup plain wholemeal flour
- 1/2 tsp vanilla extract
- 4 tbsp biscoff spread
- 2/3 cup dark chocolate chips
Ingredients
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Instructions
- 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.
Recipe Notes
142 calories per serve