Raw Caramel Slice *Low Fod-Map*

Low Fod-Map/DF/RSF/GF/V*

Ingredients:

Base

- 1 cup Blanched Almond Meal

- 1/3 cup Fine Coconut

- 2 tbsp Honey (swap out sweetener to suit)

- 3 tbsp Coconut Oil

- Dash of water to help combine

- Pinch of salt

Caramel

- 1 cup Almond Butter

- 1/3 cup Hulled Tahini

- 3 tbsp Coconut Oil

- 2 tbsp Honey (or alternative sweetener)

- 1 tsp pure Vanilla

- Dash of water if needed

Chocolate Topping

- 1/4 cup cacao powder

- 1/4 cup melted coconut oil

- 1 tsp Honey / Monk fruit / Liquid or pure stevia - not the artificial stuff

Method:

1. Blend all base ingredients together in a food processor until smooth.

2. Press down in a lined baking tray.

3. Blend caramel ingredients together in a blender – I use my NutriBullet.

4. Pour caramel layer over base ingredients.

5. Place in freezer for 2 hours.

6. Mix chocolate topping ingredients together and pour over the caramel layer. Set aside in fridge for 30 minutes, then serve.

7. Keep in freezer or fridge for shorter period.