Chocolate Miso Caramel Slice

Almond Biscuit Base:

• ¾ cup (120g) almonds
• ⅓ cup (25g) desiccated coconut
• 6 soft fresh dates (120g), pitted
• ¼ cup (60g) smooth cashew butter

Miso Caramel:

• 1½ cups (225g) CSR Coconut Sugar
• 1½ cups (375ml) coconut cream
• ½ cup (125g) smooth cashew butter
• 1 tbsp white miso paste (shiro)
• 1 tsp vanilla extract

Chocolate Topping:

• ¼ cup (25g) raw cacao or cocoa powder
• ⅓ cup (80g) coconut oil, melted
• ¼ cup (60ml) maple syrup

1. To make the almond base, line a 20cm square cake tin with non-stick baking paper, allowing 4cm of the paper to overhang the sides.
2. Place the almonds, coconut, dates and cashew butter in a food processor. Process for 1–2 mins or until the mixture resembles fine breadcrumbs. Using the back of a spoon, press the mixture into the base of the tin and refrigerate for 30 mins or until set.
3. Preheat oven to 160°C. To make the miso caramel, place the sugar, coconut cream, cashew butter, miso paste and vanilla in a large non-stick frying pan over medium heat. Cook, stirring constantly with a heatproof spatula, for 10 mins or until thickened.
4. Pour the caramel evenly over the almond base and bake for 25 mins. Allow to cool at room temperature for 10 mins, before refrigerating until cold.
5. Place the cacao, oil and maple syrup in a medium heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir for 2–3 mins or until smooth. Pour the cacao mixture over the caramel and refrigerate for 30 mins or until set.
6. Use the paper to help you lift the slice from the tin and cut into bars. Refrigerate until ready to serve.