There are quite a few variations of raw and healthy caramel slice recipes floating around the net. My mum makes a great one with tahini for the caramel. Now I may be biased but I think my recipe is pretty good! Why not find out for yourself and give this slice a whirl.
Raw Caramel Slice
For the base:
2 cups dessicated coconut
12 medjool dates, pitted
1 tsp water
Put all ingredients in a food processor and whizz until combined. It will take a few minutes to come together, don’t despair! Start with 10 dates and add a couple extra if needed. I ended up using 12 and a half this time, as 10 wasn’t enough to make the mixture sticky.
Once combined well, press firmly into a slice tin lined with baking paper. I used a 7″ x 7″ pan. One of my favourite tricks is to use another piece of baking paper to press the mixture down. That way it won’t stick to your hands or be lifted by a spatula/spoon.
Pop the tray into your freezer.
For the caramel:
1 cup macadamia nuts
1 cup tightly packed medjool dates, pitted
1/2 tsp vanilla
1/2 tsp water
Pulse the macadamias briefly. Add the rest of the ingredients and process until smooth. Be patient – it WILL become smooth! Remove the base from the freezer and spread it evenly on top. You can use a spatula, your fingers or another piece of baking paper to get an even coverage. Put it back in the freezer.
For the chocolate:
1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
1/2 cup coconut oil, not melted
2 tbs raw cacao powder
Place all ingredients in your processor and whizz it until it’s smooth. Alternatively you can just melt down some store-bought chocolate.
Pour evenly over the top of your caramel layer and again put it back in your freezer. After an hour or so, it should be set enough to slice up.
You can keep this in the fridge or freezer but I leave mine in the freezer and take a piece out a couple minutes before eating – the consistency is just right!
You could use cocoa instead of cacao but remember cacao is so much better for you! You could even add a tablespoon of it to the base if you like things chocolaty. Using a liquid sweetener such as RMS instead of honey will make this dessert vegan.