Date Caramel Slice with Coconut Whip
1 packet Leda Arrowroot Biscuits
1/2 cup Coconut oil, melted
2 cups Madjool dates pitted
1 cup Raw Cashews, soaked in hot water
1 tsp vanilla extract
400ml can Coconut milk refrigerated overnight.
2 tbsp Coconut sugar
Brush a 30cm slice tin with Coconut oil to lightly grease. Place the Leda Arrowroot biscuits in the bowl of a food processor and process until finely chopped. Add the coconut oil and pulse again until combined. Firmly press the biscuit crumb into the tin to cover the base. Refrigerate for 1 hour or until set.
Add the cashews to a food processor and blend until it forms a smooth paste.
Add the dates and vanilla paste and continue to process until the mixture is smooth and resembles a thick caramel texture.
Pour caramel mixture over base and place in the freezer for 4 hours.
Just before you are ready to serve, prepare the coconut whip
Add the coconut sugar to a grinder or blender and whizz until the sugar resembles a fine confectioners powder.
Remove the coconut milk from the fridge – the milk and cream will have separated with the solid cream rising to the top.
Open the can taking care not to mix and scoop out the cream.
Place the cream into a blender or food processor.
Add the finely ground coconut sugar and process until the mixture is thick enough to form a peak.
Remove the slice from the freezer and cut into desired lengths, pipe or spoon the coconut cream on top of the caramel layer and serve immediately.
Makes 20 slices.