I am not a big fan of raw desserts. But when my friend asked me to make a healthy version of Caramel Slice, I knew this was my chance to jump on the bandwagon! And I'm SOLD. This caramel slice beats the real thing for me! While it is full of natural sugars, it is not as sickly sweet as the 'real' caramel slice. The tahini and nuts also fills it with good source of healthy fats.
Disclaimer: I want to add that just because it is raw, vegan, gluten free and refined sugar free etc. Does not mean that you CAN eat this for breakfast, lunch and dinner. But instead it is still to be enjoyed in moderation. Raw slices are often very high in natural sugars, and are such still a 'sometimes' food!
Raw Caramel Slice
3/4 cup almonds
1/4 cup buckinis
1/2 cup shredded coconut
1/3 cup coconut oil
4-5 medjool dates
1 cup medjool dates
2 tbsp tahini
3 tsbp oats (replace with soaks cashews for gluten free)
2 tbsp coconut oil
2 tbsp organic maple syrup or rice malt syrup
2 tbsp water
1 pinch salt
1/2 cup cacao butter
1 tbsp coconut oil
3 tbsp organic maple syrup or rice malt syrup
Base: In a food processor process almonds and coconut until fine (a few chunks are ok). Then add in dates and coconut oil and process until fine. Finally add in buckinis and process until combined. Push base into a gladwrap lined baking tray (with high sides) and place in freezer.
Caramel: Soak oats in hot water for 5 mins. Process dates into a smooth paste adding water as needed. Add oats and remaining ingredients to paste and process until smooth. Spread over base and return to the freezer.
Chocolate: Melt cacao butter and coconut oil then whisk in cacao and syrup. Once caramel layer is firm spread chocolate evenly on top. This step needs to be done quickly as the chocolate will begin to set on the cold caramel. Return to freezer for 30mins and slice in to desired size with a sharp hot knife (TIP: dip the knife in boiling water every few slices, to help it cut through the hard chocolate!)