Mmmmm, caramel slice. If you haven’t tried making raw caramel slice, now is the time to try and the recipe below is the way to do it!
Gluten, dairy, refined sugar free, vegan, paleo. This recipe is rich and sweet. Small pieces are big pieces..
2 1/4 cup ground almonds
3/4 cup coconut chips
1/4 cup coconut flour
3/4 cup coconut oil or butter (or a blend of the two)
1/2 t cinnamon
3T little bare coconut cream
1 cup of nut butter of choice (I do a blend of almond and peanut)
3 T Rice malt syrup (or honey or maple)
2 t vanilla extract or paste
Raw chocolate top:
1 cup raw cacao
3/4 cup coconut oil
1 cup rice malt syrup or liquid sweetener.
1. Blend base ingredients in a food processor for base until very fine and there are no chunks of date. Add coconut oil if it will not hold together well when pressed.
2. Press into a 22cm tin lined with baking paper and place in the freezer to set while making the topping.
3. Blend all caramel topping ingredients except coconut cream together until smooth. Once mixture is smooth (well, at least until there are no ‘bits’ of date), add coconut cream and blend until thick and creamy. Pour over base and lick the spoon 😉 Place in the fridge while prepping the choc top.
4. Make the chocolate topping by melting the coconut oil on a medium heat and then stirring in the cacao and sweetener. Pour over the caramel and refrigerate until firm enough to cut.