1tbspbrown rice syrup (or maple syrup, agave syrup etc.)
For the caramel topping
1tbspbrown rice syrup (or any other liquid sweetener)
30gramsorganic 80% dark chocolate(optional)
For the base
Soak the dates (for the topping and base) in hot water for 10 minutes or so to soften them and then drain the water.
Add the rolled oats and almonds to a food processor and pulse until they are a coarse flour consistency.
Add in the dates (1/4 cup), syrup, coconut, cacao powder and coconut oil (it should be soft but doesn’t need be liquid). Pulse until the mixture comes together.
Firmly press the mixture into a small baking tin (approximately 15 x 10 cm), the base should be around 1 cm thick. Place the base in the freezer and allow it set for 20 minutes before adding the topping on.
For the topping
Into the food processor add the soaked dates (3/4 cup), syrup, non-dairy milk and coconut oil and blend together until smooth.
Take the base out of the freezer and spoon over the date mixture in an even layer. Return to the freezer for 20 minutes.
If you want to add the dark chocolate to the top (optional but highly recommended); gently melt the chocolate, remove the slice from the freezer after the caramel topping has set and drizzle the chocolate over.
Once you’ve finished making the slice allow it set in the freezer for a at least 30 minutes and then slice it up into 8 generous squares or 12 smaller squares. Store in an air tight container in the fridge or freezer (if you store it in the freezer allow it to thaw for 10 minutes before eating).