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Anzac Caramel Slice

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Anzac Caramel Slice
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INGREDIENTS

250g ANZAC biscuits
100g butter, melted

Cashew Caramel Filling
2 cups Lucky Natural Cashews
2 tsp vanilla extract
Pinch salt
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 cup Lucky Oven Roasted Almonds, roughly chopped

Chocolate Topping
200g milk chocolate
1 Tbsp oil
Sea salt flakes (optional)

LUCKY NUTS IN THIS RECIPE

Oven Roasted Almonds
Natural Cashews

METHOD

  1. Make a cashew butter, by preheating oven to 180ºC. Roast cashews for 8-10 minutes or until lightly golden brown. Cool for 5 minutes, then transfer to a blender or food processor and blend until smooth. Set aside.
  2. Grease and line a 20cm square tin. Set aside.
  3. Add ANZAC biscuits to a food processor and blend until fine crumbs have formed. Add melted butter and blend for 30 seconds or until even and crumbs are moist. Transfer the crumb to the lined tray, spreading evenly. Press crumbs into the base of the tin until you achieve a condensed and even base layer. Place in the freezer while you make caramel.
  4. In a mixing bowl add the melted coconut oil, cashew butter, vanilla, maple syrup and salt. Whisk until smooth then pour over the ANZAC base. Spread the chopped almonds on top, then transfer to the freezer for 30minutes.
  5. Melt chocolate double boiler style. Add the oil and whisk through then pour the chocolate layer on top of the caramel. Sprinkle with sea salt flakes for additional flavour. Place in the freezer for 2 hours or until set.
  6. To serve, allow slice to sit at room temperature for 20 minutes. Use a hot, sharp knife to cut into desired serves. Store in an airtight container in the fridge (up to 1 week) or the freezer (up to 3 months).

MORE

LUCKY RECIPES

  1. Make a cashew butter, by preheating oven to 180ºC. Roast cashews for 8-10 minutes or until lightly golden brown. Cool for 5 minutes, then transfer to a blender or food processor and blend until smooth. Set aside.
  2. Grease and line a 20cm square tin. Set aside.
  3. Add ANZAC biscuits to a food processor and blend until fine crumbs have formed. Add melted butter and blend for 30 seconds or until even and crumbs are moist. Transfer the crumb to the lined tray, spreading evenly. Press crumbs into the base of the tin until you achieve a condensed and even base layer. Place in the freezer while you make caramel.
  4. In a mixing bowl add the melted coconut oil, cashew butter, vanilla, maple syrup and salt. Whisk until smooth then pour over the ANZAC base. Spread the chopped almonds on top, then transfer to the freezer for 30minutes.
  5. Melt chocolate double boiler style. Add the oil and whisk through then pour the chocolate layer on top of the caramel. Sprinkle with sea salt flakes for additional flavour. Place in the freezer for 2 hours or until set.
  6. To serve, allow slice to sit at room temperature for 20 minutes. Use a hot, sharp knife to cut into desired serves. Store in an airtight container in the fridge (up to 1 week) or the freezer (up to 3 months).
  1. Make a cashew butter, by preheating oven to 180ºC. Roast cashews for 8-10 minutes or until lightly golden brown. Cool for 5 minutes, then transfer to a blender or food processor and blend until smooth. Set aside.
  2. Grease and line a 20cm square tin. Set aside.
  3. Add ANZAC biscuits to a food processor and blend until fine crumbs have formed. Add melted butter and blend for 30 seconds or until even and crumbs are moist. Transfer the crumb to the lined tray, spreading evenly. Press crumbs into the base of the tin until you achieve a condensed and even base layer. Place in the freezer while you make caramel.
  4. In a mixing bowl add the melted coconut oil, cashew butter, vanilla, maple syrup and salt. Whisk until smooth then pour over the ANZAC base. Spread the chopped almonds on top, then transfer to the freezer for 30minutes.
  5. Melt chocolate double boiler style. Add the oil and whisk through then pour the chocolate layer on top of the caramel. Sprinkle with sea salt flakes for additional flavour. Place in the freezer for 2 hours or until set.
  6. To serve, allow slice to sit at room temperature for 20 minutes. Use a hot, sharp knife to cut into desired serves. Store in an airtight container in the fridge (up to 1 week) or the freezer (up to 3 months).