Raw Caramel Slice

Caramel. Slice. No baking. Take our money – take it now!

We love our sweets as much as we love a right hook and when there’s minimal prep and cooking involved, we love them even more.

The ‘raw’ treat scene is booming, with vegans, allergy sufferers and the diet conscious enjoying the moment. Beware though – raw treats are still high in natural sugars and energy so should be considered as just that – a treat.

The good thing? Raw desserts are transforming traditionally unhealthy and sugar laden sweets with healthier ingredients, so next time you get a mad craving attack, try swapping your snickers for this waistline and health friendly option instead.

BASE

  • 1/2 cup almonds
  • 1/2 cup Medjool dates (pitted), approx. 6 dates
  • 2 tbsp melted coconut oil
  • 1/4 cup raw cacao powder

Using a food processor, process base ingredients until a sticky crumble forms. Spread evenly over a lined dish (we use a square dish or a smaller rectangle dish). Place in freezer while you make the caramel layer.

CARAMEL LAYER

  • 1 cup Medjool dates (pitted), approx. 10 dates
  • 1/2 cup melted coconut oil
  • 4 tbsp tahini
  • 2 tbsp maple syrup
  • 1 tsp vanilla

Process in food processor until smooth and creamy. Spread evenly over base and place back in the freezer to set for 20-30 minutes.

TOP CHOC LAYER

  • 1/4 cup raw cacao powder
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup

In a medium bowl, mix chocolate ingredients together well with a whisk. Pour evenly over caramel layer and place back in the freezer to set for 10 minutes.

Remove caramel slice from the freezer 5-10 minutes before serving.

This baby can be stored for up to two months in the freezer, but if it doesn’t quite make it there, we won’t judge you.

You can find the full recipe over at Food Matters.

 

 

 

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