I thought it was time to share something a little more decadent...one can never have too many raw caramel slices in ones repertoire!
Sometimes I find date sweetened slices just a little bit too sweet, so I opted to make this one without them. Using ingredients you'll likely have on hand, this slice will impress the pants off anyone, whether they're into healthy eating or not!
This slice freezes fantastically well and it's a good thing too because you'll want to freeze it so you don't demolish it all at once! I probably shouldn't tell you this, but it's actually delicious eaten from the freezer too!
Makes: 12 Slices
Time: 20 min + 2 hours chill time
- 3/4 cup almond meal
- 1 cup almonds
- 1/2 cup desiccated coconut
- 1/4 cup chia seeds
- 2 Tbsp raw cacao powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 Tbsp coconut oil, melted
- 3 Tbsp maple syrup or rice malt syrup
- 2/3 cup almond butter or cashew butter
- 3 Tbsp coconut cream
- 2 Tbsp chopped almonds, for sprinkling on top
- Line a large loaf pan or small slice pan with baking paper
- In a food processor or high-speed blender, place almond meal, almonds, coconut, chia seeds and cacao powder. Blend for 30 seconds until almonds are roughly chopped.
- Slowly add maple syrup and melted coconut oil. The mixture should now be able to be pressed together between your fingers.
- Press mixture into your prepared slice pan and transfer to the freezer while you make the caramel.
- In a medium sized bowl place the melted coconut oil, sweetener, almond butter, and coconut cream. With a stick blender, blend the mixture until smooth and fudge-like (alternatively you can use a whisk but it will take longer).
- Spread caramel over the top of the chocolate base then sprinkle the chopped almond on the top. Place in the freezer for a further 2 hours.
- Once the slice has set, chop it into desired sized bites and devour!
Keep the slice in the fridge if you're not eating it. It will keep for up to 2 weeks. It will also freeze brilliantly for up to 2 months.