This Raw Choc Caramel Slice recipe is mouth-wateringly yum! It’s made of real whole foods and won’t send your mood crashing! It’s so good you’d never know any difference between this or the version you buy from the shops that is loaded full of white flour and white sugar. Created by @rachelgrunwell
|Total Time||2 Hours|
|Container||Low-Profile 2.0-litre Container|
- ¼ cup coconut oil (melt this if it isn’t in a liquid form)
- ¼ cup rice malt syrup (alternatively you can use maple syrup)
- ½ cup raw cashews
- ½ cup oats
- ½ teaspoon cinnamon
- Three grinds of sea salt
- Optional: Include 1 scoop of vanilla protein powder of your choice if you want an extra protein boost in this recipe.
- 1 cup coconut cream
- 1 cup Medjool dates, seeded
- ½ teaspoon cinnamon
- ½ teaspoon vanilla bean powder
- 3 grinds of sea salt
- ½ block of dark chocolate (to keep the recipe vegan, just choose a dark vegan chocolate instead)
- Line a square tin with baking paper. The first ingredients to go into the Vitamix include the melted coconut oil and rice malt syrup (this is so it blends easily). Next put in the cashews, oats, cinnamon and salt. Then add the protein powder if you want to include that. Blend in the Vitamix until smooth and then put the mixture in to the lined tin. Place this into the freezer to chill for a short time while you make the next layer.
- Place the coconut cream into the Vitamix first so it blends well. Next place the dates, cinnamon, vanilla bean powder, and sea salt into the blender and blend this until it’s creamy and smooth. This layer tastes so good it’s easy to eat this directly from the spoon! But resist the temptation to do that and put this layer immediately on top of the base layer. Put this back into the freezer for a short while when doing the next layer.
- Put a big pan on the stove full of 2cm of water and boil. Then place a glass bowl into the centre and next place the chocolate in this bowl. The water heats the chocolate without burning it. This is called a bain-marie. When the chocolate is melted, spoon it out on top of the caramel layer. This hardens quite quickly, and I’d recommend getting a large knife at this point to cut it into slabs or squares before the chocolate fully hardens and can be harder to cut. Now put the cut-up slice into a plastic box and into the freezer. Pull out a piece of the slice whenever you feel like one!