95g almond butter, or nut butter of your choice (1/3 cup)
2 tbsp maple syrup
1 tsp vanilla bean paste
Pinch sea salt
FOR THE CHOCOLATE TOPPING
90g rice malt syrup (1/4 cup)
30g coconut oil, melted (2 tbsp)
16g raw cocoa (3 tbsp) I used regular dutch processed
Method
Line an 8 x 8 inch (20 x 20 cm) square tin with baking paper.
FOR THE BASE
In a food processor, process the almonds, coconut, dates, coconut oil and salt until the mixture resembles coarse breadcrumbs. Press the mixture evenly into the base of the lined tin and refrigerate.
FOR THE CARAMEL FILLING
Straight into the same food processor, blend the dates, nut butter, maple syrup, vanilla and sea salt to a smooth paste. Spread over the base evenly and return to the fridge.
FOR THE CHOCOLATE TOPPING
Place the rice malt syrup, coconut oil and cocoa in a small heatproof bowl and set over a small pot of simmering water. Stir until melted and combined, then pour over the caramel base and spread out. Or just melt yourself some dark chocolate, yo.
Set the slice completely in the fridge for 2 hours before cutting into bars.
Optionally, sprinkle each bar with a little sea salt. Makes 10.
Happy blending!
Recipe by Butter Baking at https://www.butterbaking.com/2016/07/14/raw-caramel-slice-gf-v/