If you have a sweet tooth and are in need for a healthy treat, this is the slice for you! The raw caramel slice is guaranteed not to last very long in your refrigerator. Combining a crunchy bottom full of almonds and dates, a oozy caramel made from dates and the sweet chocolate topping that compliments all the flavours. It is bound to be eaten, enjoyed by all and have you craving more.
¾ Cup (120g) Almonds
⅓ Cup (25g) Desiccated Coconut
6 Fresh Dates, Pitted
¼ Cup (60g) Coconut Oil, Melted
12 Fresh Dates, Pitted
⅓ Cup (95g) Almond Butter
2 Tablespoons Maple Syrup
2 Teaspoons Vanilla Bean Paste
Pinch of sea salt flakes
⅓ Cup (35g) Raw Cacao Powder
¼ Cup (60ml) Coconut Oil, Melted
½ Cup (180g) Rice Malt Syrup Ingredients:
1. To make the base, place the almonds, coconut, dates and oil in a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Press the mixture into the base of a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper and refrigerate until set.
2. While the base is in the refrigerator setting it’s time to make the caramel. Place the dates, almond butter, maple syrup, vanilla and salt in a food processor and process for 1–2 minutes or until smooth. Spread over the prepared base with a spoon or a spatula and return to the fridge.
3. Now it’s time to make the chocolate sauce. Place the cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. I make the chocolate sauce by adding the ingredients into a heatproof bowl and placing it into the microwave in increments. Mixing it until the consistency is smooth. Pour the cacao mixture over the date caramel and refrigerate for 2 hours or until set.
4. Freeze for 30 minutes before slicing into 4cm x 10cm bars to serve. Makes 10.
Freeze the slice before cutting into squares as it is a sticky consistency and makes it extremely difficult to slice.
If you are having issues cutting the slice, heat up a sharp knife each time you go to cut the slice.
Recipe taken from Donna Hay
To make this recipe visit Sprout Market for all your organic and health foods!