Raw Caramel Slice

Thanks to Katherine from Cooked with Love for this amazing raw recipe, which features in her new eBook. See more here http://www.cookedwithlove.com.au/

Ingredients

  • Base

    ¾ cup Earth’s Bounty raw almonds

    ½ cup pitted dates

    1 tb un-hulled tahini

    2 tbs coconut oil

     

    Caramel filling

    1½ cup pitted dates (soaked in boiling water for 30 minutes)

    ⅔ cup Earth’s Bounty raw cashews (soak these with the dates)

    ½ cup coconut oil, melted

    ¼ cup coconut cream

    2 tbs un-hulled tahini

    2 tbs honey, or to taste

    ¼-½ tsp salt or to taste (depending on how salty you like it)

    ½ tsp vanilla powder or extract

    Chocolate topping

    ¾ cup cacao powder

    ¼ cup cacao butter

    ½ cup coconut oil

    2 tbs raw honey (or to taste)

    ¼ tsp vanilla extract

    pinch of salt

Method

    1. To make the base, in a food processor mix almonds until they start to break up. Add in dates, tahini, coconut oil and whizz until mixture comes together in a sticky crumb like texture (if mixture is a little dry add in an extra tablespoon of coconut oil). With the back of spoon, press crumb into a medium sized baking tray lined with baking paper. Put in the freezer to set.
    1. For caramel filling place all ingredients except salt in a food processor and pulse until mixture smoothly comes together. This will take about 5 minutes of mixing. Add in salt to desired taste.
    1. Remove base from freezer, cover with the caramel filling and spread evenly. Put back in the freezer to set.
    1. For chocolate topping, on a double boiler melt cacao butter, coconut oil and honey over low heat. Once melted whisk in cacao powder, vanilla and salt until combined. Remove from heat and allow your chocolate to cool slightly.
    1. Remove slice from freezer and pour over the chocolate topping. Put in the fridge to set for 30 minutes.
    1. Once set, remove from tray, cut into portions and serve! (To cut through chocolate topping, use a dry warm knife.You can achieve this by dipping knife in boiling water, wiping clean then slowing cutting through slice).

     

    Store in an air tight container in the fridge or freezer. Best eaten within 5 days will last longer in the freezer.