Archive for July 2015

Raw Salted Caramel Slice

Monday, 6 July 2015

This slice is raw and vegan. It is also delicious, rich, creamy and decadent, and very easy to make. I basically only use a few key ingredients: raw cacao, coconut oil, medjool dates, and nuts, and process it in my food processor. Use any nuts that you like, I used walnuts as it’s all we had, but it’s also delicious with pecans or almonds, anything goes!



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I highly recommend a high-powered food processor for this, otherwise this 5 minute recipe is going to take a long time. Trust me, I speak from experience.

You can add or decrease the amount of maple syrup (or any other sweetener of your choice) in each of the layers, depending in your sweetness preference. You could also add in other dried fruit like sultanas or apricots, or put in frozen blueberries in the coconut layer, mix in jam, do whatever you feel like!


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BASE LAYER
  • ¼ cup walnuts (or any nut of your choosing)
  • 4 medjool dates, soaked in hot water for 30 minutes, and then drained
  • 2 tbsp coconut oil

Prepare the tray of your choosing by lining with baking paper. I have a small, 8 x 5” slice tray which I use, but you may need to adjust the recipe if your tray is bigger or smaller.

If your coconut oil has solidified, put the jar in a bowl of hot water and leave until the oil melts into clear liquid.

Process the nuts first, and then add the dates, and pulse until your desired textured level is achieved. I like my base layer semi chunky, so I don’t process it for too long, but if you want yours smooth, keep pulsing. Add the coconut oil to pull it all together, and press evenly into your tray. Put the tray into the freezer while you move onto the next layer.

SALTED CARAMEL LAYER
  • 8 medjool dates, soaked in hot water for 30 minutes and drained
  • 2 tbsp coconut cream
  • 1 tsp salt
  • 2 tbsp chia seeds, soaked in 2 tbsp of hot water for 10 minutes

The chia seeds should have absorbed the water so pour in half of the coconut cream and let sit. Process the dates and remaining coconut cream until creamy, and then add in the chia mixture and the salt. Pour onto the base layer, smooth, and return to freezer.

COCONUT LAYER
  • ¼ cup dessicated coconut
  • 2 tbsp coconut cream
  • 2 tsp maple syrup

Process the coconut until it is fine and sand-like. Add the coconut cream and maple syrup, and pulse until combined. Pour into the pan, smooth, and return to freezer.

CHOCOLATE TOPPING
  • 1 tbsp cacao powder
  • 2 tbsp coconut oil
  • 1 tsp maple syrup
  • 2 tsp coconut cream

In a small bowl, mix together the oil and cacao until combined and smooth. Add the maple syrup and cream and stir until thick and smooth. Pour over the salted caramel layer and tap the pan on a benchtop to ensure it is smooth and flat. Freeze for another 15 minutes, and slice with a knife dipped in hot water, and dried. Serve immediately, or store in the freezer.

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