Caramel Slice
[Vegan]

To make the Base:

1. Line an 8-inch square cake pan with parchment paper.
2. Add the almonds to a food processor and process until it forms coarse crumbs.
3. Drain the dates and add them to the food processor with the cinnamon (if using) and salt.
4. Process the ingredients until they are well combined. Scoop the mixture into the cake pan and press down to create a firm and even base.

To make the Caramel Layer:

1. Drain the dates and reserve the soaking liquid. Add the drained dates and rest of the ingredients to a high-powered blender.
2. Blend on medium to high for 3 to 5 minutes or until the mixture is very smooth and has no more chunks of nuts or dates. If the mixture is quite thick or the oils are separating from the solids, add some of the reserved date liquid and blend again.
3. Pour the caramel mixture on the top of the base and smooth the surface with the back of a large spoon or a cake scraper.

To make the Chocolate Ganache:

1. Add all the ingredients to a mixing bowl. Blend with a stick blender for 1 minute or until all the ingredients are fully combined, and there are no oil streaks on top.
2. Pour onto the caramel layer and decorate if desired. Set aside in the fridge or freezer overnight.
3. Run a sharp knife under hot water, dry it with a tea towel, and cut the slice straight from the freezer.
4. The freezer firms up the caramel, preventing the chocolate from crumbling when you cut into it.