RAW CARAMEL SLICE
INGREDIENTS
1/2 cup almonds
1/2 cup walnuts
8-10 dates
1 tablespoon coconut oil
CARAMEL
8-10 dates
2 tablespoons coconut milk
1 teaspoon maca powder
1 teaspoon vanilla extract
1 tablespoon coconut oil
TOPPING:
1 cup cacao butter
1/2 cup cacao powder
1/4 cup rice malt syrup or honey
METHOD
Line a cupcake baking tray with 12 cupcake paper cases.
Blitz almonds and walnuts in a food processor to a bread crumb consistency.
Add dates and coconut oil and blend until combined.
Scoop one tablespoon of the mixture into the bottom of the case and push down until firm.
Once finished, place in the freezer while you make the caramel.
Place all ingredients for caramel into a food processor and blend to a paste.
Grab your bases out of the freezer and scoop 1 teaspoon of the caramel into each case.
Flatten with wet fingers (so mixture doesn’t stick) and place back in freezer.
To make the chocolate topping, melt cacao butter in a small saucepan over medium low heat and whisk in cacao powder and sweetener until completely combined.
Pour chocolate over your bases (1 tablespoon per slice) and place back in the freezer for at least an hour to set!