"Caramel Slices!? Aren't they the most calorific?!"
said mum this morning in response to my proposition to make a dessert for her.
However, what she didn't expect was that I was going to put a 'healthier' spin on these slices by eliminating all the bad stuff like;
*channels inner crazy raw/vegan/health chick*
refined sugar, flour and dairy like milk and butter *woo!*
These slices don't require any baking but it does demand some patience when you send them to the freezer to rest for hours.
I promise the wait will pay off as the final product will leave you highly satisfied, with the shiny 'no-fuss' tempered chocolate coating, chewy faux caramel center and nutty base with the decadent smell leaving your fingers and utensils smelling of sweet, peanut-buttery goodness.
said mum this morning in response to my proposition to make a dessert for her.
However, what she didn't expect was that I was going to put a 'healthier' spin on these slices by eliminating all the bad stuff like;
*channels inner crazy raw/vegan/health chick*
refined sugar, flour and dairy like milk and butter *woo!*
These slices don't require any baking but it does demand some patience when you send them to the freezer to rest for hours.
I promise the wait will pay off as the final product will leave you highly satisfied, with the shiny 'no-fuss' tempered chocolate coating, chewy faux caramel center and nutty base with the decadent smell leaving your fingers and utensils smelling of sweet, peanut-buttery goodness.
R E C I P E
BASE:
1/2 cup raw cashews
1/2 cup raw almonds
2 tbs almond butter
1/4 cup rice malt syrup
1 tsp vanilla extract
- Line your favourite rectangular pan with some baking paper, set aside and process the raw nuts until they resemble a fine crumb. After that, add the rest of the ingredients and either use a spoon to mix or continue to process them together. Press the mixture into the tin and set aside.
CARAMEL:
1/4 cup tahini
1/4 cup almond butter (or whatever nut butter you like)
1/2 cup agave/maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
1 tbs coconut oil
2 tbs coconut flour
- Blend all the ingredients except the flour until smooth. Once that's done, add the coconut flour, mix well and spread it evenly over the base. Place in the freezer whilst you make the chocolate topping.
CHOCOLATE:
80g cacao butter
1 tbs cacao powder
2 tbs rice malt syrup
1/2 tsp vanilla
- Melt the cacao butter in a bain-marie (fancy term for placing a stainless-steel bowl over a pot of boiling water) and once melted, take it off the heat and whisk in the rest of the ingredients. Pour over the caramel to make the third layer of your slice and leave to rest in the freezer for at least 7 hours.
Have a lovely weekend ahead,