Raw Caramel Slices
Easy
This great recipe for raw caramel slices are from Sarah Holm of Raw Bite. If you are a purest then you should switch maple syrup (which is not technically raw, but it’s used consistently throughout raw desserts) try using agave syrup.
SERVE
20
Raw Caramel Slices
Easy
Introduction
This great recipe for raw caramel slices are from Sarah Holm of Raw Bite. If you are a purest then you should switch maple syrup (which is not technically raw, but it’s used consistently throughout raw desserts) try using agave syrup.
Ingredients
- 300g de-stoned Medjool dates
- 160g whole almonds
- 300g de-stoned Medjool dates
- 560g cashew nuts, soaked for at least 4 hours
- 150g coconut oil
- 180ml maple syrup
- 3 tbsp tahini
- 60ml water
- 115g cacao powder
- 100g coconut oil
- 125ml maple syrup
BASE:
CARAMEL:
CHOCOLATE TOPPING:
Method
- 1. In a food processor blend the almonds down to a rough texture, add in the (de-stoned) medjool dates and blend together to combine. Press into a lined baking tin and leave to set in the fridge.
- 2. For the caramel, drain the cashew nuts and blend down to a fine consistency, add in the medjool dates and blend to combine. Melt the coconut oil and mix with the maple syrup, water and tahini, add the liquids to the food processor and blend to a smooth paste. Remove from food processor and smooth over the 'biscuit base' and leave to set in the fridge.
- 3. Weight the cacao powder into a mixing bowl and pour over the coconut oil, mix with a whisk to combine. Add the maple syrup and whisk again, pour over the caramel slice and smooth with a spatula. Leave to set in the fridge for about 4 hours, slice and enjoy!
