Salted Caramel Slice (low fructose)

BASE 

1 cup almond meal

2 Tbs rice malt syrup

1/2 cup dissicated coconut

1 tsp vanilla extract 

1/4 cup coconut oil

Pinch of Himalayan Salt 

Blend all ingredients together until a dough like consistency forms. Press into a lined pan

Place in the freezer to firm

CARAMEL CENTER

1/4 cup tahini

2 Tbs peanutbutter

3 Tbs rice malt syrup

1/4 cup coconut cream

1/4 cup organic ghee

1/3 cup coconut oil

2 tsp vanilla extract

1 tsp Himalayan Salt 

Blend together until smooth. Pour over base and return to freezer

CHOCOLATE

1/2 cup coconut oil

1/4 cup cacao powder

1/4 cup rice malt syrup 
Blend in a small blender (I use a magic bullet) and pour over top of the caramel. Leave to set in the freezer over night before slicing 

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