RAW FUDGY CARAMEL SLICE

Vegan  

Ready in 30 Min + Chilling Time | Serves 8


Ingredients

BASE

1 cup Organic Cashews, RAW Whole (soaked in boiling water for 1 hour)

⅔ cup Organic Rolled Oats, Jumbo Wholegrain

⅔ cup Organic Coconut, Shredded

4 Organic RAW Pitted Dates (soaked in boiling water for 15 minutes)

CARAMEL

1¼ cup Organic RAW Pitted Dates

⅓ cup Organic Almond Butter

2 tablespoons Organic Brown Rice Malt Syrup

1 tablespoon Organic RAW Virgin Coconut oil (melted)

CHOCOLATE LAYER

½ cup Organic RAW Cacao Butter

⅓ cup Organic RAW Cacao Powder

2-3 tablespoons Organic Brown Rice Malt Syrup

Method

TO MAKE THE BASE
Add your base ingredients to a food processor and process until the mixture combines. It should start to come away from the edges of food. If your mixture isn’t quite there yet, while the food processor is running, add in drops of water until it does.

Line a loaf pan with non-stick baking paper. We used a 12″x5″ pan. Press the mixture into the base of the pan and spread evenly. Pop in the freezer while you make the caramel.

MAKE THE CARAMEL
You can use either a food processor or blender here. Add all ingredients to your blender and process until you have a smooth caramel. The time it takes will depend on the equipment you’re using. Be patient, blend and scrape to make sure you don’t have any lumps.

Pour the caramel over the base and pop in the freezer while you make the chocolate layer.

TO MAKE THE CHOCOLATE
Melt your cacao butter using a double boiler. You can make your own using a saucepan and large heatproof mixing bowl.

Add 2 inches of water to saucepan and bring to boil. Reduce to low and stack the mixing bowl on top of the saucepan. Your bowl should not touch the water.

Add cacao butter into the bowl for it to melt. Once cacao butter is melted, remove bowl from heat. Be careful not to over-heat the cacao butter. Add in the cacao powder and rice malt syrup. Whisk until smooth.
Pour the chocolate mixture evenly on top of the caramel filling. Cover pan and place back into freezer. Let it set overnight or for at least 4-6 hours.

When the caramel slice is ready, remove from freezer and leave it at room temperature for about 1-2 minutes so that it’s easier to slice. To help prevent the chocolate layer from cracking as you slice it, you can run a knife under hot water and wipe it before using. Slice into smaller pieces and store in freezer for up to a month.


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