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Inca Inchi Caramel Slice

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Base Ingredients
 1 cup sunflower seeds (or nuts if you can tolerate them)
 0.25 cup Changing Habits Coconut Oil
 2 tsp Changing Habits Ceylon Cinnamon
 2 tsp ginger powder
 1 cup Changing Habits Cacao Melts
 Pinch of Changing Habits Seaweed Salt
 0.50 cup Changing Habits Dates
Middle Layer
 2 raw cashews, soaked in warm water until soft
 0.50 cup coconut cream or Kultured Wellness Coconut Yoghurt
 1/2 - 1 cup Changing Habits Dates
 A pinch of Changing Habits Seaweed Salt
Top Layer
 1/4 - 1/2 cup Changing Habits Inca Inchi Seeds
 1 tsp Changing Habits Ceylon Cinnamon
1

In a high powered blender (I used a Thermomix), blitz the base ingredients until it forms together though is not completely smooth.

2

Line a loaf tin with baking paper and press the base mix down evenly with the back of a spoon or your fingers.

3

Clean the blender roughly (it doesn’t need to be spotless!) and add all the middle layer ingredients. Blend until completely smooth, scraping down the sides throughout this blending time. It will form a very thick and sticky consistency, though absolutely delicious! Scrape out onto the base layer, and use the back of a spoon to spread out evenly.

4

Crush the Inca Inchi seeds with the back of a spoon or the side of a large knife, and then sprinkle over the slice evenly. So the seeds don’t fall of easily once the slice is set, press them down slightly into the mix, just slightly! Dust with cinnamon, using a sifter for an even tone.

5

Place in the freezer and freeze until firm enough to slice and enjoy.