Simply irresistible

We’re thrilled to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her scrumptious summer recipes. You won’t be able to resist this raw salted caramel slice.

Raw Salted Caramel Slice

Makes 8–10 slices

Chef Laura Sharrad’s Scrumptious Summer Recipes with caramel slice

PRINTABLE RECIPE CARD

INGREDIENTS

Base

2 cups cashews
10 pitted dates
1 cup desiccated coconut
4 tbs liquid coconut oil
Pinch of salt
1 tsp raw cocoa powder

Caramel

1 cup almond butter
10 pitted dates
¼ tsp cinnamon
½ tsp vanilla paste
¾ cup coconut oil
1 tsp salt flakes

Chocolate topping

½ cup melted coconut oil
½ cup raw cocoa powder
½ cup raw honey
Pinch of salt

Garnish

Coconut flakes

METHOD

🥥 Line a 20cm loaf tin or rectangle tart tray.

🥥 Blitz all base ingredients in a food processor until fully combined and still a little chunky. Transfer into a loaf tin, smooth mix out and freeze for 10 minutes.

🥥 In the meantime, blitz all the ingredients for the caramel until smooth.

🥥 Remove base from freezer and pour caramel on top. Return to freezer for a further 10 minutes.

🥥 Mix all the ingredients for the chocolate topping.

🥥 Remove tray from freezer, spread chocolate topping over the slice and top with the coconut flakes.

🥥 Transfer tray to fridge to allow slice to set for 2 hours (or 30 minutes in the freezer if you can’t wait). Slice and enjoy!

Endless summer

Looking for some amazing furniture to go with chef Laura Sharrad’s scrumptious summer recipes? Check out our new outdoor furniture range to really impress your guests and don’t miss Laura’s Crème Brûlée Doughnuts.

Laura Sharrad

Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this 20-something has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.

Instagram: @laurasharrad
Twitter: @lauracassai