Natural Caramel Slice with Blueberry & Chia Base

Line a 20cm square cake tin with non-stick paper. In a food processor, blend the almonds until coarsely ground. Add the chia seeds and Beerenberg Blueberry Jam and pulse to combine. Place the almond mix in the cake tin, and press the mixture to form an even layer.

In a small saucepan, heat the coconut cream until just simmering. Remove from the heat, add the medjool dates, and allow to soak for 15 minutes. Transfer the dates and coconut cream to the food processor, and blend until a smooth caramel is achieved. Evenly pour the caramel over the base, and place in the fridge to cool.

In a small saucepan, heat the coconut oil to melt, and stir in the cocoa. Spread the chocolate mix over the caramel, and place in the fridge for 2 hours to set.