Caramel, Matcha and White Choc Slice

Servings: 12-14 (dependent on size)

Storage: Freezer (leave out for 10-15 minutes before eating)

GF RSF VEGAN

A slice combining all the best flavours! The sweet, gooey caramel complements the less sweet matcha topped with a white chocolate finish.

INGREDIENTS

Base:

• 2/3 cup gf oats

• 1 cup unsalted cashews

• 1/2 cup dates

• 1 T smooth almond butter

• 1 T Coconut oil

• 1 T Sweetener (I used date syrup but any sweetener will do)

Matcha Filling:

• 1 cup unsalted cashews soaked overnight

• 2 T matcha green tea powder

• 2 T pure maple syrup or sweetener of choice

• 3/4 cup canned coconut cream (or milk if cream unavailable)

• 1 tsp water

• Splash of lime juice (optional)

Date caramel:

• 1 cup of dates

• 2 T smooth almond butter

• 1 T sweetener

• Drop of vanilla essence

Toppings:

• 50g of your favourite white chocolate (I used Vego White Chocolate Almond)

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INSTRUCTIONS:

• Add all of the base ingredients to a food processor and pulse.

• Add water if necessary to ensure the base will bind.

• Press into a baking paper lined tray and freeze.

• Drain your soaked cashews and add to the food processor or blender with the filling ingredients.

• Pulse ingredients until completely smooth and add to the base. Freeze for 1-2 hours.

• Cover the dates for your caramel in hot water and leave to soak for 15 minutes.

• Drain and add to the food processor with your other caramel ingredients.

• Blend until smooth and add to the slice.

• Freeze until it firms up for around 2-3 hours.

• Melt your white chocolate and drizzle all over the top!

• This slice is quite rich so you might want to cut it into smaller pieces.

• Devour and tag me @the_porridge_princess if you give it a go!