Raw caramel slice

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Almond base:
2 tablespoons coconut oil, melted
1 cup almonds
1/2 – 1 teaspoon pure vanilla powder
2 tablespoons almond milk
4 dates

Caramel filling:
1.5 cup dates
2-3 tablepoons almond milk
1/2 teaspoon sea salt
1/ teaspoon vanilla
1/2 teaspoon narural caramel essence – optional

Chocolate topping:
50 g. cacao butter
4 tablespoons coconut oil
4 tablespoons raw cacao
Sweetener of choice – honey, agave, stevia etc.
A pinch of sea salt + pure vanilla powder

Inspired by this recipe by the beautiful Caroline from Greener Resolutions

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Almond base:
Start by adding the almonds to a food processor and pulse until they are very finely chopped. Then you simply add the rest of the ingredients to the food processor and pulse until everything is well mixed and sticks together. Use a medium sized pan, plastic container or whatever you have available – I would recommend lining it with baking paper or plastic foil to make it easier to get it out when done – and add the almond base, make sure you press it in real tight and leave it in the freezer to harden while you prepare the next layers.

Caramel filling:
Simply add all the ingredients to a food processor and pulse until smooth. Pour the caramel onto the almond base and place it in the freezer once again.

Chocolate topping:
Start by adding the cacao butter and coconut oil to a bowl and place it in a water bath to let it melt slowly. 
Once melted add raw cacao powder and mix well – I used a metal whisk to make sure it is properly mixed. Add your sweetener of choice, taste, and add more if you prefer a sweeter taste – I used acacia honey. Pour the raw chocolate onto the caramel filling and let it set in the freezer, I would recommend letting it harden for at least 3 hours. 

Now, all there is left to do is to cut it into slices of your desired size and they are ready to eat, enjoy!

Note: Store them in the freezer until just before serving them.

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