Raw Caramel Slice

I realised the other day I didn't have a Caramel Slice recipe on the website (despite making this one numerous times) and in my humble opinion, every good website needs a Caramel Slice recipe ;) I’ve remade this classic decadence using only wholesome and natural ingredients, as I always found the original very sickly sweet. Just me?

With a firm cookie dough base, then there’s a luscious, ooey gooey, golden caramel filling layer (consisting mostly of medjool dates and cashew butter), and to top it off, there’s a rich, smooth, velvety chocolate top, this slice is a total crowd pleaser and meets most common dietary requirements.

People will never suspect this delicious slice is refined sugar-free, dairy-free, grain-free and made with all natural, good-for-you ingredients. It also keeps well in the freezer, so you’ll have something sweet to look forward to for weeks on end. They’re rich and nutrient-dense, so a small slice is all you need to satisfy your sweet cravings (okay, maybe two). So the next time you’re in the mood to indulge, I highly recommend this recipe. I promise you won’t regret it!

Makes: serves 8

Time: make 30 mins plus time to chill (2 hours)

INGREDIENTS:

Base

• 1 cup almond flour
• 1/2 cup ground flax meal (can use LSA)
• 1//4 cup desiccated coconut
• 2 Tbsp almond butter (or any nut butter)
• 1/3 cup coconut oil
• 1 Tbsp rice malt syrup (or maple syrup)

Caramel

• 10 medjool dates (soaked in boiling water for 5 minutes)
• 3 Tbsp cashew butter (or tahini)
• 1/4 cup coconut oil
• 1/4 tsp sea salt

Chocolate

• 100g dark chocolate
• 1 Tbsp coconut cream (optional but makes it extra creamy)

DIRECTIONS:

1. Line a small slice pan or loaf tin with baking paper.
2. Place dates in boiling water and leave for 5 minutes.
3. In a food processor, place almond meal, flax meal, coconut, almond butter, coconut oil and rice malt syrup. Pulse to combine.
4. Press base into the tin and flatten with the back of a spoon (or use your hands).
5. Clean the food processor base, then add dates, cashew butter, oil and salt and whizz for 2 minutes or until silky smooth.
6. Spoon caramel onto the base and smooth the top. Place in the freezer for 30 mins.
7. Over a double boiler (or slowly in the microwave), melt chocolate. Once chocolate is melted, remove from heat and mix through coconut cream until combined.
8. Smooth chocolate over the caramel layer (which should be hard now) and return to the freezer for 1-2 hours before removing and slicing.

Slice will keep in the fridge for 1 week and in the freezer for 3 months.