Dessert · freezer friendly · gluten free · Recipes

Raw Caramel Slice

Base

  • ¾ cup almonds
  • ½ cup mixed nuts seeds. I used cashews & brazil nuts)
  • ¾ cup coconut
  • ¼ cup coconut oil

Caramel

  • 8-10 medjool dates pitted
  • 1/3 cup (85g) nut butter
  • ¼ cup (40g) tahini
  • pinch Himalayan salt
  • 1 heaped dessertspoon mesquite powder
  • 1 heaped dessertspoon maca powder

Chocolate

  • ¼ cup (60g) coconut oil
  • 1/3 cup (40g) cacao
  • 1 tablespoon coconut butter
  • 1 tablespoon (20g) rice malt syrup

Method

  • Base: Place all ingredients in a thermomix or food processor and process for 30-60 seconds or until the mixture resembles fine breadcrumbs. Press the mixture into the base of a 20cm x 20cm* lightly greased and lined baking tin & refrigerate until set.
  • Caramel: Place all ingredients in a thermomix or food processor and process for 1–2 minutes or until smooth. Add a small amount of water if mixture is a little too thick. Spread over the prepared base and return to the fridge.
  • Chocolate: Place all ingredients in thermomix and combine at 50 degrees, speed 2 for 1 minute. Alternately, melt in a saucepan over a low heat until combined. Pour over the top of your slice & place in fridge until set.
  • The previous layer should be set by the time you are ready to add the next one
  • *I actually just make this in one of my large glass Pyrex storage containers. (26×16) Then I just put the lid on & have minimal dishes.

 

raw choc caramel slice

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