Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Chocolate caramel slice

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Raw caramel slice

Raw caramel slice

This divine recipe comes from Triumph of the Lentils. What a top recipe. It is a raw, gluten free, dairy and egg free recipe – oh yes, and refined sugar free also. And it tastes absolutely earth shatteringly awesome. (Having said that, I used melted chocolate on the top of mine because I had left over dark chocolate, and no more coconut oil! So technically mine is not raw. Either way – awesome recipe). The ONLY problem with this slice is HOW to stop eating it? Oh.my.gosh.

Lucky for us we have a 5 kilo box of medjool dates in our fridge so we can keep on making it :)

Caramel slice takes me back to all those church suppers and tennis club afternoon teas and school picnics. These days, my kids aren’t able to eat any of that stuff (or not recommended, at least) so it’s great to know I can contribute to those spreads in a healthy way and my kids can fit in – sneakily! Nuts are a defining factor though. If it needs to be nut free, we’d need to find other sneaky ways as well.

Ingredients

For the base:
1 1/2 cups almonds, walnuts or pecans (I used almonds)
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut) (I used macadamia butter)

For the chocolate topping: (I actually just melted dark Green and Blacks chocolate that I had left over in the cupboard)
1/4 cup coconut oil, liquid
a pinch of salt
2-3 tablespoons raw agave syrup
1/2 cup cacao or cocoa powder

Method

To make the base, process the almonds and salt in a food processor until crumbly, but not too fine (some will resemble almond meal, and some will be more like the nut pieces that go into pesto).  Add the dates and process until no large pieces remain.  Process through the coconut oil until evenly mixed in.  Press the mixture into a greased or lined 20cm (8”) square or round baking tray.

IMG_1563

To make the caramel layer, process the dates and salt in a food processor until it is finely ground and forms a ball.  Add the coconut oil and nut butter and continue to process until thoroughly mixed through (you may need to stop the processor and break up the ball with a fork a couple of times).  Press this mixture into an even layer on top of the base.

IMG_1564

Prepare the chocolate topping by combining the coconut oil, salt and agave in a bowl.  Stir through the cacao and mix until evenly combined, adding more agave if you like.  Spread this on top of the caramel layer (you may need to use your hands to spread it) and allow to set at room temperature for at least half an hour before slicing, or until the chocolate topping has set.

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Author: Rah

www.plantbasedmunchies.wordpress.com

2 thoughts on “Chocolate caramel slice

    • Thanks! This should come with an ‘addiction warning’. I’ve been resisting but have just caved and made another batch. They are SO easy and SO delicious and really not that bad… ;) Hope you enjoy!

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