Chocolate Caramel Slice

To make the base:

Whizz til smooth:
1 tin of drained blackbeans
2 cups raisins
2 cups cashews
2 tbsp cocoa powder
Rind of 1 orange
Juice of 1 orange

Press into a silicone slice tin.

To make the caramel:

Melt 100 grams of butter or coconut oil with

1 tsp of sugar or honey and

2 tsps of tahini

Heat until boiling.

Add 1 can of coconut cream. Heat until bubbling (about 5 minutes).

Pour over the bliss ball mixture.

Put in freezer to set.

To make the topping: Melt 100 grams of dark chocolate and 10mls of coconut cream.

Mix well. Pour on top of set caramel.

Store in freezer.

Time in the kitchen: 15 to 20 minutes ☺