Crunchy Caramel Slice
The 'raw vegan caramel slice' is everywhere. Everyone has their own version and they all suck you in, until you look at the ingredients and realise that A) it's a commitment to make because of the extensive amount of expensive ingredients, and B) some might have to be sourced elsewhere then your usual supermarket. I get this, and have (many a times) wanted to make a caramel slice, yet then backed away realising it required some dedicated commitment. So in he past I have made these half-heatedly. Maybe trying to lessen the fat content from my HCLF days, or halve the recipe and failing when there wasn't enough ingredients in the blender for the blades to latch on to. Anyway, I'm here to save you the trouble. This slice has it all; different textures, saltiness, sweetness and a rich flavour that will keep your taste buds satisfied.
If you want to make this strictly raw, use pure vanilla and whisk the chocolate ingredients together (this will just take a bit longer). Also omit the puffed rice - although that's the best bit in my opinion. I know this makes a lot and the amount of coconut oil may make your insides melt, but I'm telling you now - IT'S WORTH IT! This one's a keeper in my books.
Ingredients
- 2 cups raw nuts (e.g almonds, cashews, macadamias)
- 10 dates
- 3 tbsp raw cacao powder
- 1 tbsp coconut oil
- 1 tbsp chia seeds
- 1/2 cup nut butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- splash of vanilla
- pinch of salt
- 1 cup puffed rice/millet etc.
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1/4 raw cacao powder
- pinch of salt
- splash of vanilla
Method
- Grease a pan (I used one which was approx 30cm X 18cm) with coconut oil, then line with baking paper.
- To make the base layer, combine the first five ingredients in a food processor until they stay together when pinched. Press firmly into the prepared tin with wet fingers to prevent the mixture from sticking. Chill in the freezer while preparing the caramel.
- To make the caramel, combine the next five ingredients a blender and blitz until smooth. Spread over the base with a spatula. Sprinkle over the puffed rice/millet and press gently into the caramel. Return to the freezer to set.
- Make the chocolate by combining the remaining ingredients in a small saucepan on the stove, over a low heat. Spread this over the slice and smooth over with a spatula. Return the slice to the freezer one last time to set (about 3 hours).
- Cut into squares or however you desire and devour with friends and family. The slice lasts about a week, so store it in the freezer when not using.