Raw Chocolate Caramel Slice

Raw Chocolate Caramel Slice
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

  1. Place the almonds, coconut and macadamias into a food processor and blend until a bread-crumb like consistency.
  2. Add in dates, almond butter/tahini, melted coconut oil and salt and blend until mixture comes together.
  3. Press base into a 23cm square slice tin lined with baking paper and place in the fridge.
  4. Next add all the caramel filling ingredients into the cleaned food processor and blend until as smooth as possible.
  5. 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)
  6. Pour caramel over the chilled base and return to the fridge for 15 mins.
  7. 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.
  8. 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

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