raw caramel slice
- 120g Almonds (or probably any nut that takes your fancy)
- 25g Desiccated Coconut
- 7 Dates (original recipe calls for 6 but the bag I had varied in size)
- ¼ cup Coconut Oil (melted)
- 17 Dates approx. (start with 12 and add until you get that caramel colour)
- 95g Almond Flour (replacement for almond butter)
- 2 tbsp Maple Syrup
- 2 tsp Vanilla Essence (replacement for vanilla bean paste)
- Pinch of Sea Salt Flakes
- ⅓ cup Coconut Oil
- 2 tbsp Water (this and the oil probably not needed if you use almond butter)
- ⅓ cup Raw Cacao Powder
- ¼ cup Coconut Oil
- ½ cup Rice Malt Syrup (you can find this at a Health 2000 type store)
*This is a slightly altered Donna Hay recipe.
• Process the base ingredients (almonds, coconut, dates, and oil) in a food processor until the mixture resembles fine breadcrumbs. It will be quite sticky - which is what you want. Press the mixture into a 20cm x 20cm (approx.) baking tin lined with non-stick baking paper (or use coconut oil to grease) and refrigerate until set.
• As the base is setting, make the caramel. Process the ingredients (dates, almond flour, maple syrup, vanilla essence, salt, coconut oil, and water) in a food processor until smooth. Spread over the base and return to the fridge. I found the spreading to be quite difficult in that it didn't want to stick to the base so just be prepared for that.
• To make the chocolate topping, melt the ingredients (cacao powder, coconut oil, and syrup) in a bowl over a pot of simmering water until smooth. It will be glossy but a tiny bit grainy just because of the nature of the cacao powder. Let it cool for 10 minutes and then pour over the date caramel. Leave it to set in the fridge for 2 hours. If you'd like the topping to be more firm, place in the freezer before cutting into segments.
* Due to the coconut oil (melts when warm, hardens when cool), it's best for the slice to make its home in the fridge.