1heaped cupmacadamia nutsideally soaked in water for several hours, then drained and dried
¼cuppure maple syrup
¼cupraw cashew butternatural, unsalted
2teaspoonsvanilla paste (ideal) or extract
1tablespoonsoy lecithin granules
1teaspooncoarse sea saltsee notes
½cupraw cashew butternatural, unsalted
½cuppure maple syrup
½cupraw cacao powder
1teaspoonvanilla paste (ideal) or extract
pinchcoarse sea salt
If you have time, soak the macadamia nuts in water for several hours, then drain and pat dry. No biggie if you don't, but this helps them blend easier.
Take a cup of whole, raw buckwheat groats, and whiz in the blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.
Rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.
Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
Add the coconut oil, then the Medjool dates, one by one.
You should end up with a sticky dough that will hold nicely when pressed together.
Line a 9 inch square baking tin with baking paper, and press the dough evenly into the bottom of the tin. Clean the food processor for the next step.
Blend all ingredients except the lecithin granules till nice and creamy. Take your time, aim for a smooth texture.
Sprinkle the lecithin over the top and blend again for several minutes until completely dissolved.
Spread evenly over the biscuit layer, set in freezer. Clean the food processor for the next step.
Blend until combined, the texture will resemble a light dough or thick truffle.
Use a spatula to spread over the firm caramel layer, set in freezer.
Cut the slice into 32 equal rectangles and serve.
Best kept in the fridge or freezer.
If your Medjool dates are dry, hydrate them by soaking in water warm first
When making the caramel slice base, don’t over blend the buckwheat groats, having some texture is what gives the base a biscuit-like crunch
My preference is to use vanilla paste over extract for the caramel filling. It darkens the colour of the caramel, and adds beautiful flecks of vanilla
While this is a salted caramel slice – check the label of your cashew butter – if it is salted, you may not need the additional sea salt in the caramel (I always use natural, unsalted nut butters). Taste test, but err on the side of a tad salty, as the sweetness of the other two layers will perfectly balance it out
Heavy handed with the salt? Don’t panic – add a little more lemon juice