This is the holy grail of real food treats from Cass at liveitdoit.com.au. It's raw, vegan and only made with wholefood ingredients but it tastes just like the additive and sugar filled version you can buy at your local bakery. Whats great about this raw caramel slice is that is actually super easy to make and really quick. I even surprised myself how quick and easily it all came together. It’s fool proof. If you want to wow your buddies or introduce them to a more healthy way of living, whip this up to share, your guests will be raving on about it for days!
This recipe makes a huge batch so if you want to make less, just half the recipe. Enjoy!
Preparation time: 30 mins
Makes: at least 20 slices
Base:
7 medjool dates
200 grams activated (or raw) almonds
100 grams coconut flakes
2 tablespoon coconut oil
Pinch of sea salt
Method
Line a 25cm x 25cm baking tray with baking paper.
Place all ingredients into a high powered food processor and whizz for about 30 seconds or until mixture has started sticking together.
Push the mixture into the tray so it's firm and flat.
Middle layer:
200 grams raw macadamia nuts
400 grams soft medjool dates
2 teaspoon vanilla bean powder
Pinch of sea salt
Method
Place all ingredients into a high powered food processor and whizz until very smooth.
Lay 'caramel' on top of the base. It is quite sticky so you may need a cup of warm water to dip the spatula in to smooth it over.
Place into freezer.
Top layer:
200 grams NuiBella Choc coconut spread
200 grams firm coconut oil
1 tablespoon raw honey
Method
Place the ingredients into the food processor and whizz until just combined and looking deliciously smooth.
Pour chocolate mixture on the top of the 'caramel' and smooth it over if needed.
Pop tray stray into the freezer to set for at least 4 hours.
Ta-DAAAAA!
That's it! Raw caramel slice that isn't full of refined sugar, wheat, or dairy!
Enjoy a small slice as a treat with a cup of tea.
Cass is a mum raising super natural kids (no, not supernatural) and loves to share her passions for food and life over on her blog liveitdoit.com.au
This recipe was published with full permission.
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