Almost Raw Caramel Slice
Ooey-gooey sticky caramel. Melt in your mouth chocolate.
Crumbly biscuity base. Are you drooling yet? If not, you’re obviously not human…
Caramel slice was one of my childhood addictions, a speciality of my mum’s that
I looked forward to with an almost indecent longing!
It’s been years since I’ve had a piece of caramel slice, and
when I found myself struggling to come up with a dish to take to a picnic with
a couple of my foodie friends, I was struck with the urge to attempt a
healthified, vegan version that equalled (or even surpassed) the deliciousness
I remembered from my childhood. My dreams were fulfilled and our tummies were
very impressed. Who says vegans only eat lettuce?!
*I created this almost raw caramel slice loosely based on
One Hungry Mami’s (who is amazing, and whose site you should check out right now. like, this instant - go, go, go!) Caramel Slice, with a few modifications here and there. I
hope you enjoy this as much as my friends and family did!
Ingredients
Base:
·
½ cup raw nuts, I used almonds but walnuts would
also work nicely
·
½ cup activated buckinis (you can also use oats)
·
½ cup coconut flakes
·
10-12 pitted medjool dates, soaked in warm water
for at least 15 minutes
·
1 tsp vanilla extract
·
2 tbs of melted coconut oil
Caramel:
·
½ cup tahini, or nut butter of choice
·
½ cup rice malt syrup
·
¼ cup melted coconut oil
·
1 tsp vanilla extract
·
Sprinkle of salt
·
1 TBS raw mesquite powder
Chocolate Topping:
·
1/3 cup melted cacao butter
·
4 TBS raw cacao powder
·
4 TBS rice malt syrup
·
1-2 tsp almond milk
How to
First, line a square cake tin with baking paper
Base
Place all the base ingredients into a food processor and go
crazy until everything turns into a breadcrumb-like mixture and holds together
when pressed between your palms. This took my trusty processor about 5 or so
minutes. Press the mixture into the bottom of the prepared tin and spread it
evenly. This can be a bit of a mission, but I found using the back of a spoon
to be helpful in pressing/spreading this sticky concoction. Once even, put the
tin into the freezer until you’ve finished the caramel layer.
Caramel
Place all the caramel ingredients into a blender, I repeat,
BLENDER (don’t make my mistake of dumping them in the food processor), and
blend it all up until combined and gooey and delicious. Get your biscuit base
out of the freezer and pour the caramel over the top. Smooth it out with a
spatula until even. Pop this into the freezer while whipping up your chocolate layer!
Chocolate
In a small saucepan over very low heat, melt the cacao
butter. Once melted, add the remaining ingredients and stir slowly until
combined. When combined, get your tin out of the freezer and pour the chocolate
over the caramel and spread evenly. Again, place the tin in the freezer for at
least an hour, but preferably overnight.
When you’re ready to indulge your tastebuds in the
amazingness you’ve created, warm a knife under boiling water and slice into
squares. Then proceed to place the piece in your mouth, and you can die a happy
(caramel coma induced) death.
See, simple, quick and ridiculously tasty! Enjoy!
Samara xx
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