Raw Caramel Slice
A delicious and nutritious take on the classic caramel slice, only this one is free from refined sugars and packed with plant-based protein, good fats and a healthy dose of micronutrients in every mouthful. It's also gluten-free, nut-free, dairy-free and suitable for those following a vegan diet.
What you'll need (shop everything in store):
Chewy "biscuit" base
- 50g flaxseed
- 50g buckwheat groats
- 90g desiccated coconut
- 2 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 6 Medjool dates, more if needed
- 1 tablespoon coconut oil, melted
Caramel filling
- 10 Medjool dates
- 120g tahini
- 60ml maple syrup
- 80ml coconut milk from a can, plus 1 tablespoon of the solid part of the coconut cream (reserve 1 tablespoon for the chocolate layer, other cooking, use within 3 days)
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon sea salt
Chocolate topping
-100g chocolate buttons of your choice
-1 tablespoon coconut oil
-1 tablespoon coconut milk
How to make them:
1. Add flaxseeds to a high-speed blender and blend to form flax-meal. Then add the rest of the ingredients and blend to form a sticky mixture, this may take a few minutes. If the mixture is not sticking, add another couple of dates and a touch more coconut oil
2. Press the mixture into a lined cake tin/baking tray, I used a 15x15 inch square baking tray. Then place in the freezer to firm up a little while you make your caramel filling
3. Add all ingredients for the caramel filling to the blender and pulse until smooth and creamy, scraping down the sides as needed
4. Pour the caramel over the base and use a hot spoon to spread evenly, then return to the freezer while you make the topping
5. Add chocolate buttons, coconut oil and coconut milk to a pan over a low heat to melt. Stir often to prevent burning and keep a very close eye on it, as it burns easily. Once the chocolate has melted, pour over the caramel layer. *If you would like to add toppings such as cacao nibs, nuts or seeds etc, now is the time to do it, sprinkle them over as soon as you've poured the chocolate as it sets quickly
6. Return to the freezer and allow to set for at least 2 hours. Once set, lift carefully out of the cake tin and slice using a very hot knife. Store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.
