RAW CARAMEL SLICE


TOTAL TIME: 60 MIN

SERVINGS: 5

CALORIES/SERVING: 240 CALS


INGREDIENTS

  • 50g raw, unsalted almonds (Base)

  • 55g pitted Medjool dates (Base)

  • 30g desiccated coconut (Base)

  • 10ml canned coconut milk (light) (Base)

  • 10ml filtered water (Base)

  • 50g pitted dates (Filling)

  • 40g cashew butter (unsalted, no added sugar) (Filling)

  • 1 tsp. vanilla extract (Filling)

  • pinch Himalayan salt (Filling)

  • 22ml extra virgin coconut oil (Chocolate Layer)

  • 20g cacao powder (Chocolate Layer)

  • 10g rice malt syrup (Chocolate Layer)

  • 15ml water (Chocolate Layer)

METHOD

  1. Prepare a shallow baking pan by lining with baking paper

Base

  1. Soak the dates in water for 3-5 minutes to soften

  2. While the dates are soaking, add the almonds, coconut, canned coconut milk and water into a food processor and process until the mixture becomes crumbly

  3. Add the soaked dates and continue processing until the mixture feels sticky

  4. Transfer the mixture to the baking dish, and press down firmly on the bottom of the dish. Freeze for half an hour

FIlling

  1. Soak the dates in water for 3-5 minutes to soften then transfer to a food processor

  2. Add the remaining ingredients into a food processor and process until it becomes smooth and creamy. You will need to scrape the sides a few times, to ensure the dates are all blended with the cashew butter

  3. Evenly spread the caramel filling over the base

  4. Refrigerate for 1 hour to set

Chocolate Layer

  1. Combine the chocolate topping ingredients in a bowl

  2. Evenly pour over the caramel filling

  3. Refrigerate for a further 1 hour

  4. Once the caramel slice is set, cut into 5 slices

  5. Serve 1 slice and refrigerate the leftover slices to be consumed as a snack leftover

NUTRITION

Serving size 61g

Calories 240 cal

Protein 5.1g

Fat, total 18.1g

- saturated 8.3g

Carbohydrate 13.4g

- sugars 9.8g

Sodium 4g

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