raw caramel slice

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Base
3/4 cup (120g) almonds
1/3 cup (25g) desiccated coconut
6 fresh dates, pitted
1/4 cup (60ml) coconut oil, melted

Date Caramel
12 fresh dates, pitted
1/3 cup (95g) almond butter
2 tablespoons maple syrup
2 teaspoons vanilla bean paste
pinch sea salt flakes

Chocolate
1/3 cup (35g) raw cacao powder
1/4 cup (60ml) coconut oil, melted
1/2 cup (180g) rice malt syrup

Base
Process all ingredients in a food processor for 1-2 minutes until the mixture resembles fine breadcrumbs.

Press mixture into a greased and lined 20×20 pan and refrigerate until set.

Caramel
Process all ingredients in a food processor for 1-2 minutes or until smooth.
Spread over the base and return pan to the refrigerator.

Chocolate
Place all ingredients in a heatproof bowl over a saucepan of simmering water.
Stir for 2-3 minutes until incorporated and smooth. 
Pour over caramel and leave for at least 2 hours to set in the refrigerator.
Freeze for 30 minutes before slicing. Serve chilled.

If, like me, you prefer it set harder, freeze it for longer. 

*recipe from Donna Hay (online).

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