Healthy Raw Vegan Caramel Slice
Ingredients for the three layers
Base
½ cup chopped Medjool Dates (around 8 Dates)
Pinch of Fine Celtic Salt
Caramel Filling
60gms of Cacao Butter
½ cup Maple Syrup or Coconut Nectar
Pinch of Fine Celtic Salt
Chocolate topping
4 tbsp Raw Cacao Powder
4 tbsp Coconut Nectar
60gms Cacao Butter
Preparation
Base – Food Processor
Process Almonds in a food processor until finely chopped and then add rest of the base ingredients and process to a fine crumb.
Pour mix into a square or rectangular dish lined with Glad Wrap. I used a dish that measured 22cms x 17cms which gave a slice 3.5cms high. You could even go a little larger in the dish. Use the back of a spoon to press the mix evenly and firmly into the bottom of the dish then place in fridge while making up the caramel filling.
Caramel Filling – Blender (eg Vitamix)
Melt the Cacao Butter and pour into the blender along with all of the other filling ingredients.
Blend well and then pour onto the cooled biscuit base and place in freezer to cool quickly while preparing the topping.
Chocolate Topping
Melt both the Cacao Butter and the Artisana Raw Coconut Butter together and then stir in the Cacao Powder and the Coconut Nectar, and blend in thoroughly.
Cool for a few minutes and then pour the topping mixture over the base and caramel filling and place back in freezer to set again or, if you are not using the slice that day, place in the fridge to set overnight.
This makes a very rich and delicious slice so slice into small pieces.