Double Choc Tahini Caramel Slice

Ingredients (makes 8)

Base:

• 1 ¼ cup (120g) almond meal
• ¼ cup cocoa powder
• 3 Tbsp coconut oil, melted and cooled
• 2 Tbsp maple syrup
• 1 tsp vanilla extract

Caramel: 

• ½ cup hulled tahini spread
• ⅓ cup coconut oil, melted and cooled
• ⅓ cup maple syrup
• 1 tsp vanilla extract

Topping:

• 2 x Fodbods Double Choc Protein Bars, chopped 
• 90 g dark chocolate, chopped (or dairy free/gluten free chocolate)
• ½ Tbsp coconut oil, unmelted

Instructions

1. Preheat the oven to 180 C. Line a loaf pan with baking paper.
2. In a bowl combine the almond meal, cocoa powder, coconut oil, maple syrup and vanilla extract. Press the mixture into the prepared pan, using the back of a spoon to press down. If you're finding the mixture is sticking to the spoon, run the spoon under water before pressing down the mixture.
3. Bake for 5 minutes. Remove the pan from the oven and cool for 10 minutes.
4. While the base is cooling, make the tahini caramel. Add the tahini, coconut oil, maple syrup and vanilla extract into a pot. Place the pot over low-medium heat and stir frequently for about 2 minutes, until the caramel is combined.
5. Pour the caramel over the base. Place the pan in the fridge for 1 hour (or 30 minutes in the freezer) until the caramel has hardened.
6. After an hour, make the chocolate topping layer. Place the topping ingredients in a bowl, and microwave for 30 seconds. Stir the mixture, and place it in the microwave for another 30 seconds. 
7. The chocolate should be melted and the Double Chocolate Protein Bars softened. Use a fork to mash and mix the ingredients until well combined.
8. Spread the topping over the caramel using the back of a spoon. Place the slice into the fridge for at least 30 minutes or until the top layer is set. 
9. Remove the slice from the pan and cut into 8 slices. Keep slices in the fridge until ready to serve. Enjoy!

Note: 2 slices are considered a low FODMAP serve.