Raw caramel slice

Here's another delicious raw dessert recipe. A classic and definitely much better than the original. It's less sweet and more substantial. It has all the delicious textures and flavours of the caramel slice. I have tweaked the recipe to suit what I had in my pantry and I reckon it made the process much simpler. With my version you can do everything with just a bowl and spoon. No need for fancy food processor and more washing. Of course, economically it's cheaper to do it from scratch but if you have the ingredients anyway, why not do the shortcut version. 

Base layer

1/2 cup cashew butter 

6 medjool dates pitted

1/4 cup desiccated coconut

Caramel layer

1/2 cup cashew butter

7 medjool dates pitted

1/3 cup maple syrup 

1 teaspoon vanilla extract

Pinch of sea salt

Chocolate layer

1/3 cup coconut oil

1 block of Lindt dark choc

INSTRUCTIONS

 

1.To make the base layer 

Add the ingredients in a bowl and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. 

2.To make the caramel layer. 

Mix all the ingredients until completely combined and smooth. Spoon the mixture onto the bases and smooth over with the back of a teaspoon. 

2.To make the chocolate layer 

Microwave chocolate with coconut oil for 1 minute 30 seconds. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely, approximately 3-4 hours. Once frozen, they are much easier to remove.

4. Storage. 

I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

The recipe is inspired by this website