Most people like caramel, rich, sweet and gooey…. Well I have never been a fan of caramel until I came across a raw caramel slice at my local vegan cafe. Each time I visited I couldn’t help myself from buying one as an afternoon treat, however within seconds it would disappear in mine and my kids mouths, so I decided to try and create one similar and after a few attempts this is the one that made it to the front page of my recipe book.
– 1 1/2 cups raw cashews
– 1/2 cup shredded coconut
– 8-10 medjool dates, pitted
– 3 Tbsp organic rice malt syrup
Blend all ingredients together in thermomix or food processor and process until ‘dough’ is formed. Press evenly into the bottom of a lined tin loaf approx 20cm x 10cm and place into the freezer while you prepare the caramel.
– 1/4 cup almond butter
– 1/4 cup tahini
– 1 Tbsp coconut oil, softened
– 1tsp pure vanilla extract
– 1/2 cup maple syrup
– 2 Tbsp coconut flour
– tiny pinch of pink salt
Using your thermomix or food processor, mix all ingredients well and spoon the caramel onto the base. The mixture will be sticky and thick. Return to the freezer while you prepare the chocolate topping.
– 1/2 cup coconut oil, melted
– 1/2 cup raw cacao
– 3-4 Tbsp maple syrup
– 1 tsp pure vanilla extract
Mix all ingredients in a bowl with a whisk, nice and fast so the mixture all combines well, then pour over the top of the caramel whilst mixing and place back in the freezer for a few hours till slice has set.
Best kept in the freezer and then when ready to eat let stand for 5 minutes before serving.
Enjoy & let me know if you love it as much as me & my family.