By Courtenay Perks, Whole Vegan Pantry
Let’s face it, who doesn’t love caramel slice? Well listen up, mamas, you’re going to love this one more because it’s raw! This scrumptious recipe is the perfect indulgence without the guilt. Enjoy!
For the base
¼ cup pitted Medjool dates
¼ cup sulphate-free organic sultanas
¾ cup raw almonds
¾ cup raw cashews
3 tablespoons coconut oil melted
2 teaspoons vanilla bean paste
For the caramel
½ cup hulled tahini
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla bean paste
For the chocolate
Large pinch Himalayan sea salt, optional
3 heaped tablespoons raw cacao powder
3 tablespoons coconut sugar
3 tablespoons pure maple syrup
3 heaped tablespoons coconut oil, melted
Grease a rectangular brownie tin with coconut oil, line with baking paper and lightly coat baking paper again with coconut oil.
Blend the sultanas, dates and nuts in a food processor until mixed through. Add vanilla and continue to blend until the mixture is sticky. You may need to add more coconut oil. Cover the base of the bottom of the baking tin and place in the freezer while you make the caramel.
Blend all caramel ingredients until smooth and pour over base. Use a spatula to flatten the mixture evenly and ensure a straight layer. Again, put the baking tin in the freezer while you make the chocolate.
Place all chocolate ingredients in a saucepan and place over very low heat to mix through, while sugar dissolves and coconut oil melts and mixes through the cacao. Don’t let the mix heat above 40 degrees Celsius – this will overcook the cacao and nutrients, antioxidants and enzymes will be lost. Pour chocolate over the slice and put back in the freezer for 30 minutes.
Turn out carefully, remove baking paper and slice into squares with a hot knife. I slice this next to the sink on a wooden chopping board using a very sharp knife. After each slice, I heat the knife under the water and remove excess water with a clean tea towel.
Note: Keeps in the fridge for no more than a week or freeze them for almost ever.
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