earl grey caramel slice
- 1½ tablespoons earl grey tea leaves, plus extra for sprinkling
- 2 tablespoons boiling water
- ½ cup (100g) coconut oil, melted, plus ¼ cup (50g) extra
- 2½ cups (190g) shredded coconut
- 2 teaspoons vanilla extract
- 1¼ cups (165g) spelt flour, sifted
- ½ cup (50g) raw cacao powder, sifted
- 150g 70% dark chocolate, finely chopped
- ¼ cup (90g) honey
coconut date caramel
- 25 fresh dates (500g), pitted
- ½ cup (100g) coconut oil, melted
- 1¼ cups (310ml) coconut cream
- Preheat oven to 160°C (325°F). Line a lightly greased 20cm x 30cm slice tin with non-stick baking paper and set aside. Place the tea leaves and boiling water in a small bowl and set aside for 5 minutes or until absorbed.
- Place the coconut oil, shredded coconut, vanilla, flour, cacao and tea mixture in a large bowl and mix well to combine. Press into the base of the tin. Cook for 10 minutes or until dry to the touch.
- To make the coconut date caramel, place the dates, coconut oil and coconut cream in a food processor and process for 3 minutes or until very smooth. Spoon over the base and spread evenly. Cook for 30 minutes or until set. Set aside for 10 minutes to cool slightly. Place the chocolate, honey and extra coconut oil in a small saucepan over low heat until melted. Pour over the slice. Place in the refrigerator for 30 minutes or until set. Using a hot knife, cut into bars. Sprinkle with extra tea leaves to serve. Makes 20
© DONNA HAY GROUP
