This delicious caramel slice also known as Millionaires Shortbread and no wonder - it is so rich and decadent. Would you believe this is the vegan version! So excited to bring this to you from the kitchen of Sunshine Soulfoods amazing chef Claudia!
Soak the cashews and almonds in water for 2 hours, make sure to drain well.
Using a food processor, process the almonds and cashews until coarsely chopped.
Add the dates and coconut oil. Process until a sticky mixture forms. Press into prepared pan.
Using the food processor, process the cashews until finely chopped, add the dates and coconut oil.
Process well, then add in the rice malt syrup and pinch of salt flakes. Process until smooth.
Spread over prepared base. Use a spatula to smooth the surface.
Place in the freezer for 1 hour or until firm.
Place the cacao, rice malt syrup and coconut oil into a heatproof bowl set over boiling water. Be careful not to let the bowl touch the water.
Stir the mixture until all combines and thickens. Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together. Sprinkle with sea salt, if using.
Carefully pour the mixture over the base of biscuit and caramel.
Refrigerate overnight, then use a sharp knife to cut up coarsely.
Sprinkle with sea salt flakes or a little cacao.
Try not to eat too many.