Raw Caramel Slice Recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

½ cup medjool dates (pitted & room temperature)

1 cup roasted almonds

1 ½ tablespoons melted coconut oil

¼ teaspoon sea salt flakes

1 cup medjool dates (pitted & room temperature)

½ cup maple syrup (sugar free)

⅓ cup peanut butter (crunchy or smooth)

¼ cup melted coconut oil

⅔ cup cocao powder

⅔ cup melted coconut oil

2 tablespoons maple syrup (sugar free)

Directions

Base

Blitz 1 cup roasted almonds to a crumb in a food processor, then add ½ cup medjool dates (pitted & room temperature), 1 ½ tablespoons melted coconut oil and ¼ teaspoon sea salt flakes. Blitz until a wet crumb is formed.

Line a rectangle loaf tin with baking paper (see note 3 for size). Press the crumb mixture into the base of the tin, using your fingers or the back of a spoon. If crumbs are sticking to your fingers, dampen them with a little water.

Set the base in the fridge for 30 minutes.

Date Caramel

In a clean food processor, place 1 cup medjool dates (pitted & room temperature), ½ cup maple syrup (sugar free), ⅓ cup peanut butter (crunchy or smooth), ¼ cup melted coconut oil and blitz until combined and a thick caramel is formed.

Using two dessert spoons, spoon the caramel out over the base, so that it reaches all the sides of the tin, smoothing the top with back of spoon.

Set in the fridge for 4 hours

Chocolate Topping

Add ⅔ cup cocao powder, ⅔ cup melted coconut oil, and 2 tablespoons maple syrup (sugar free) to a bowl or jug and whisk until all thoroughly combined. Once base and caramel are set (after 4 hours), pour over the chocolate topping. Refrigerate for 1 more hour until set.

Nutrition

• Calories: 325 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 15 g
• Protein: 7 g