Raw Caramel Slice
Category
Dessert
Prep Time
25 minutes
Cook Time
30 minutes
Author:
Miss Molly
My favourite raw treat. It's got cashews and almond butter for a good dose of protein, the coconut oil is anti-inflammatory, and the dates are high in iron and fibre. But most importantly, it's damn delicious!
Ingredients
2 cups unsalted nuts (macadamia, almonds, peanuts, walnuts or mix)
2 tbsp coconut oil
1/4 - 1/2 cup (to taste) liquid sweetener
2 medjool dates
1 tsp vanilla extract
1/2 cup tahini
1/41-3 tbsp (to taste) liquid sweetener (agave, honey, maple etc)
1/2 cup coconut oil
5 medjool dates, seed removed
salt, to taste
1 1/2 cup chopped sugar free milk chocolate
1-2 tbsp coconut milk
4 tbsp cocoa powder
1/2 cup coconut oil
3 tbsp liquid sweetener
BASE
CARAMEL
CHOCOLATE TOPPING
or
Directions
BASE
1. Add the nuts and dates to a food processor bowl or blender and pulse quickly ensuring it does not become too fine.
2. Combine in a bowl with other ingredients and mix well.
3. Line a square brownie tin with baking paper to allow tabs to pull the slice out when cold.
4. Press the base into the tin and place in the fridge.
CARAMEL
1. Add the tahini, sweetener and coconut oil to the food processor or blender and mix until well combined. As it begins to thicken it will have the same consistency as real caramel.
2. Pour the mix over the base. Spread it evenly then return to the fridge.
CHOCOLATE TOPPING
If using chocolate:
1. Add coconut oil and chocolate to a medium bowl. Place over a saucepan filled with hot water and slowly melt chocolate. Stir well to combine.
2. Once cool, pour the mixture immediately over the caramel layer and return to the fridge to set.
If making your own:
1. Heat the coconut oil gently in a saucepan until fully melted but not hot.
2. Remove the pan from the heat and add the cocoa and sweetener to it, combining well with a whisk.
3. Pour the mixture immediately over the caramel layer and return to the fridge to set.
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