An great raw, added protein, adaptation of Donna Hay’s recipe featuring ‘Broth of Life’ Dehydrated Chicken Broth & ‘Food to Nourish’ Activated ABC spread. (Vegan with bone broth omitted)

CHOCOLATE TOPPING

• 1/3 Cup (35g) raw cacao powder
• 1/4 Cup (60ml) coconut oil, melted
• 1/2 Cup (180g) coconut flower nectar

BASE

• 3/4 Cup (120g) walnuts
• 1/3 Cup (25g) desiccated coconut
• 6 fresh dates, pitted
• 1/4 Cup (60g) coconut oil, melted
• 2 heaped dessert spoons of Broth of Life dehydrated chicken broth

DATE CARAMEL MIDDLE

• 12 fresh dates, pitted
• 1/3 Cup (95g) Food To Nourish activated ABC Spread (almond, Brazil, Cashew Nuts)
• 2 tablespoons maple syrup
• 2 teaspoons vanilla bean paste
• pinch sea salt flakes

1. For the base, place the walnuts, Broth of Life Broth, coconut, dates and oil in a food processor and process for 1–2 minutes or until the mixture looks like fine breadcrumbs.
2. Press the mixture into the base of a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper and pop in the fridge until set.
3. For the date caramel middle, place the dates, ABC spread, maple syrup, vanilla and salt in a food processor and process for 1–2 minutes or until smooth.
4. Spread over the prepared base and return to the fridge to set.
5. For the chocolate topping, place the cacao, oil and coconut flower nectar in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth.
6. Pour this chocolate topping mixture over the date caramel and pop in the fridge for 2 hours or until set.

This slice is best to freeze for 30 minutes before slicing into 4cm x 10cm bars to serve.

Makes 10.

Tip: The caramel slice needs to be served chilled. If you prefer a harder set, keep in the freezer until ready to serve.