I thought it was about time I revisited one of the first recipes I ever put up on my blog – raw caramel slice. It has definitely been one of my most popular, but today I have taken it to the next level.
So not only have I improved the flavour of this recipe but Ive also realized that my food photography has improved just a little in the last five years!
Raw Choc Caramel Slice
Base
- 1 cup almonds
- 1/2 cup macadamias
- 1/4 cup cacao powder
- 1 tsp vanilla
- 1 & 1/2 cups pitted regular dates
- 1-2 tbsp water
Caramel
- 2 cups medjool dates
- 1/2 cup almond butter
- 2 tbsp tahini
- 1/4 cup coconut or almond milk
- 1 tbsp maple syrup or honey
- 1 tbsp mesquite powder – optional
- pinch of salt
- 1 tsp vanilla
Topping
- 150g dark chocolate
- 1 tbsp almond butter
- Line a square slice tin with baking paper and set aside
- Place all base ingredients apart from the dates into your food processor, start the machine and add the dates gradually until combined and sticky, adding the water if needed
- Press the base mixture into your lined tray and place into the freezer
- Place all of the caramel ingredients into your food processor and blend until smooth, you will need to scrape down the sides occasionally
- Spread the caramel over the base evenly and place back into the freezer
- Melt the chocolate in the microwave in 30 seconds increments and then mix through the almond butter
- Pour the chocolate mixture over the caramel, spreading the ensure the whole thing is covered
- Place back into the freezer to set for an hour before slicing! Store either in the fridge or freezer
