Raw Caramel Slice
To be able to enjoy a caramel slice guilt free is one of life’s beautiful pleasures. In fact when you sink your teeth into one of these you are really transcended into a world of peace and calm, even with kids, toys and shoes flying across the room. It’s a moment of stillness that’s simply heavenly.
At first this might look like a lot of ingredients but let me assure there aren’t. In fact all you need for this dessert is eight ingredients and they can all be bought at your local supermarket.
Now there are a number of recipes for raw caramel slices but I adapted my own recipe to keep the number of ingredients down and processes to a minimum, which means less time prepping and washing. So, I’m very proud to share with you my version of raw caramel slice, which is quite possibly my favourite recipe under this section! The most enjoyable part of this recipe aside from the final masterpiece is the amount of quality control required to reach your level of perfection at each stage of the recipe! This healthy treat is so fun to make.
Raw Caramel Slice
20 minutes
12 squares
Ingredients
- 1/2 cup dates 6 dates
- 1 cup almonds or walnuts covered and soaked in water for 3 hours or more and then rinsed
- Vanilla essence
- Pinch of salt
- 1 tsp coconut oil (melted)
- 1 cup dates 12 dates
- 1/4-1/2 cup pure organic maple syrup (optional)
- 1 cup raw cashews covered and soaked in water for an hour and then rinsed
- 1/2 cup coconut oil (melted)
- 2 tbsp tahini
- 1/3 cup water
- Large Pinch of salt
- 1/4 cup coconut oil
- 1/4 cup pure organic maple syrup depending on preferred sweetness
- 1/4 cup raw cacao powder
Instructions
- Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed.
- Pour mixture into a slice tin lined with greaseproof paper and press it down to form the base.
- Place it in the freezer.
- !Caramel
- Put dates, coconut oil, tahini, cashews and water into a blender and pulse until completely combined and smooth (you may need a little extra water to help blend it but try and keep it to a minimum).
- Pour caramel mixture on top of the base and return it to the freezer to set.
- !Top Chocolate Layer
- Add the coconut oil, maple syrup and cacao in a small bowl and whisk until smooth.
- Spread the chocolate sauce on top of the caramel filling.
- Pop it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge or freezer.
- Tip – make sure you remove it from the tin and cut it as soon as it comes out of the freezer… it’s much easier!
Recipe Notes
Needs to freeze at least one hour before serving.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains Tree Nuts.
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Dear Sharon. I made this slice on the weekend to have as dessert with friends. OMG, it was beautiful and my friend took some home with her. You also might remember I am addicted to your chick pea chocolate chip cookies – I make them all the time and am very reluctant to share them with anyone.
Thank you for your gorgeous recipes.
PS Sharon, I used ABC butter (almond, brazil, cashew) instead of tahini.
That sounds delicious!
Sharon xx