RAW CARAMEL SLICE (V, GF)
 
 
Ingredients
  • FOR THE BASE
  • 120g almonds (3/4 cup)
  • 25g shredded coconut (1/3 cup)
  • 6 medjool dates, pitted
  • 60g coconut oil, melted (1/4 cup)
  • Pinch sea salt
  • FOR THE CARAMEL FILLING
  • 12 medjool dates, pitted
  • 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
  1. Line an 8 x 8 inch (20 x 20 cm) square tin with baking paper.
  2. FOR THE BASE
  3. 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.
  4. FOR THE CARAMEL FILLING
  5. 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.
  6. FOR THE CHOCOLATE TOPPING
  7. 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.
  8. Set the slice completely in the fridge for 2 hours before cutting into bars.
  9. Optionally, sprinkle each bar with a little sea salt. Makes 10.
  10. Happy blending!
Recipe by Butter Baking at https://www.butterbaking.com/2016/07/14/raw-caramel-slice-gf-v/