Raw Caramel Slice
Raw Caramel Slice
Looking for a gluten, dairy and refined sugar free nourishing desert which is sure to satisfy even the most fastidious of desert connoisseurs? Then look no further than the raw caramel slice, three layers, individually prepared, set in the fridge and readily available to be enjoyed. This slice will take your tastebuds on a journey as you break through the smooth dark chocolate top layer, through to the moist centre, finally finishing at the firm but forgiving base.
I N G R E D I E N T S
Base
- 6 fresh pitted dates chopped up
- 1/3 Cup (25g) desiccated coconut
- ¾ Cup (120g) almonds
- ¼ Cup of coconut oil
Caramel Centre
- 12 fresh dates, pitted and chopped
- 1/3 Cup (95g) almond or peanut butter
- 2 tablespoons of rice malt syrup
- 2 teaspoons of vanilla bean paste
- Pinch of Himalayan sea salt
Top Deck
- ¼ Cup (35g) of raw cocao powder
- ¼ Cup (60ml) of coconut oil
- ½ Cup (180g) of rice malt syrup
M E T H O D
1) Mix all base ingredients together, blend in food processor and press into rectangular baking tray (line base with baking paper), refrigerate for 10-20 minutes until set.
2) Mix all caramel ingredients together, blend and press on top of the base from step 1 and let it set in fridge for another 10-20 minutes.
3) Combine all top deck ingredients in a tempered glass cooking bowl and sit over a saucepan, heat the water until ingredients melt and poor the top deck mixture over the caramel centre, set in freezer for 30 minutes and slice into small size bars for you and your friends to enjoy!