Yet another version of caramel slice, and I am not even mad about it. Raw caramel slice is a recipe that really introduced me to the world of wholefood desserts and baking and for that I will be forever grateful. For that reason I will continue to make many endless versions!
- 1/2 cup roasted peanuts
- 1/2 cup roasted almonds
- 1 full cup medjool dates (around 13)
- 3 tbsp runny natural peanut butter
- Pinch of salt
- 1 cup medjool dates (around 13)
- 1/3 cup runny peanut butte
- r1/4 cup maple syrup
- Pinch of salt
- Pinch of vanilla powder – or 1 tsp vanilla bean paste
- 2 tbsp almond or oat milk
200g dark chocolate - 1/4 cup runny natural peanut butter
- Place all base ingredients into a food processor and blend until sticky, press into a small lined square baking dish, place into the fridge
- Combine all of the caramel ingredients in the same food processor and blitz until a sticky caramel forms
- Spread this over the base evenly
- Melt the chocolate then stir though the peanut butter, pour over the caramel then place into the fridge to set
- Use a sharp knife to slice into squares and sprinkle with some extra salt before serving
