

RAW CHOCOLATE CARAMEL SLICE
INGREDIENTS
BASE
1 cup almonds
1 cup desiccated coconut
½ cup macadamias
¼ cup melted extra virgin coconut oil
1 heaped tablespoon almond butter or tahini
½ cup pitted dates (soaked in boiling water for 10 mins and drained)
pinch salt
CARAMEL LAYER
2 cups pitted dates (soaked in boiling water for 10 mins and drained)
1 heaped tablespoon almond butter or tahini
1 teaspoon vanilla paste
3/4 cup coconut cream
½ cup melted extra virgin coconut oil
pinch salt
2 Tablespoons melted cacao butter (optional*)
CHOCOLATE LAYER
½ cup cacao powder
½ cup extra virgin coconut oil
20 grams cacao butter (optional*)
2 Tablespoons coconut nectar
¼ cup coconut cream
METHOD
- Place the almonds, coconut and macadamias into a food processor and blend until a bread-crumb like consistency.
- Add in dates, almond butter/tahini, melted coconut oil and salt and blend until mixture comes together.
- Press base into a 23cm square slice tin lined with baking paper and place in the fridge.
- Next add all the caramel filling ingredients into the cleaned food processor and blend until as smooth as possible.
- Place a sieve over a bowl big enough to hold the caramel filling and strain to make it super smooth. (This step is optional if you don't mind it a bit lumpy)
- Pour caramel over the chilled base and return to the fridge for 15 mins.
- To make the chocolate layer, melt the coconut oil and cacao butter over a low heat and add in the remaining ingredients. Stir until well combined.
- Carefully pour chocolate over the slice and place in the fridge to set for 2-3 hours or overnight for a firmer texture.
* the cacao butter is optional as it just gives the caramel and chocolate a slightly firmer texture