It's no secret I'm a sweets kinda gal, so when I got a request for a caramel slice, I jumped at the chance.
With Mother's Day on my mind, I set out to make a sweet little treat my mami would love and one that I would also be happy eating.
Whilst these are a healthier version than your average caramel slice, they should still be seen as a treat and enjoyed as such.
I find them really rich, so I suggest cutting them up into small squares and keeping them in the freezer, ready to be eaten whenever the urge attacks!
And don't fear, they are gluten free, refined sugar free and raw vegan. Hooray!
Makes 12 3x3cm squares
1/2 cup raw almonds
1/2 cup activated buckinis
1/2 cup dessicated coconut
10 pitted medjool dates
1 tsp of vanilla extract
2 TBS of coconut oil
1/2 cup tahini
1/2 cup coconut nectar (or rice bran syrup/maple syrup)
1/4 cup coconut oil
1 tsp of vanilla extract
pinch of Himalayan pink salt
1 TBS of raw mesquite powder*
1/3 cup coconut oil
4 TBS raw cacao powder
4 TBS coconut nectar (or rica bran syrup/maple syrup)
1 TBS of coconut cream
Place all ingredients in the food processor and pulse until everything resembles fine crumbs and sticks together. Add more dates if needed.
Press mixture into the bottom of a square cake tin that you have lined with baking paper.
Press down on mixture, spreading it evenly. I use the bottom of a glass to smooth it out.
Place in freezer whilst you make the rest of the components.
Place all ingredients in a blender and blend it until it's all super smooth and delicious.
Pour this over your prepared base, and smooth it out with a spatula so that you get even cover. Place in the freezer whilst you make the chocolate.
*Mesquite powder is a high protein meal that contains good quantities of calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine as well. Its low GI of 25 helps maintain stable blood sugar levels.
It has a lovely flavour that tastes a bit like caramel which is why I used it here.
Mix all of the ingredients together really well, making sure there are no bubbles. The coconut oil needs to be liquid for this so if it's hard, just place the coconut oil jar in some boiling water to melt before you add it to the rest of the ingredients.
Once it's all mixed, you need to work quickly as it will start to harden, making it difficult to get an even spread.
Pour the chocolate over the caramel and spread evenly with a spatula.
Place in the freezer to set for about 30 mins or better yet, a couple of hours.
Now was that one of the easiest things you ever made or what?!
Hope you enjoy it as much as I did.
Peas, love and mungbeans