Raw Caramel Slice https://thesourcebulkfoods.com.au/wp-content/uploads/2023/08/Raw-Caramel-Slice-02-1800x2000-1.jpg Snacks BASE INGREDIENTS 225g Activated Almonds Insecticide Free 2 tbsp Organic Coconut Oil, melted 2 – 3 Organic Medjool Dates CARAMEL LAYER INGREDIENTS 150g Raw Cashews, soaked overnight 6 Organic Medjool Dates 1 heaped tbsp Organic Hulled Tahini 125mL Organic Coconut Oil, melted 60mL water 90mL Raw Honey CHOCOLATE TOPPING 45g raw Raw Organic Cacao Powder 125mL Organic Coconut Oil, melted 60mL Raw Honey For the base, place the almonds in a food processor and process to a fine crumb. Add in the dates and coconut oil and pulse until just combined. Press the mixture into the bottom of a 20cm square cake tin. For the caramel layer, place all the ingredients into a high-powered blender and blend until smooth and creamy. Pour the mixture over the base and place the slice in the freezer for 2 hours. For the chocolate topping, mix together the cacao, coconut oil and honey until a smooth consistency is achieved. Once the caramel layer is set, pour the chocolate mixture over the caramel layer and place back in the freezer until set. PT20M

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Raw Caramel Slice

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Raw Caramel Slice

Indulge in the delectable goodness of this Raw Caramel Slice! This irresistible treat features a velvety smooth caramel layer crafted from cashews, naturally sweet Medjool dates, coconut oil and honey. To crown this heavenly delight, a decadent cacao chocolate topping. Get ready to experience a truly heavenly flavour fusion that’s perfect for indulging in guilt free bliss!

Recipe by Julia Michelle @juliamichelle.health

INGREDIENTS

BASE INGREDIENTS

CARAMEL LAYER INGREDIENTS

150g Raw Cashews, soaked overnight
6 Organic Medjool Dates
1 heaped tbsp Organic Hulled Tahini
125mL Organic Coconut Oil, melted
60mL water
90mL Raw Honey

CHOCOLATE TOPPING

TIME

20 Minutes

SERVES

26 pieces

DIFFICULTY

METHOD

For the base, place the almonds in a food processor and process to a fine crumb. Add in the dates and coconut oil and pulse until just combined. Press the mixture into the bottom of a 20cm square cake tin.

For the caramel layer, place all the ingredients into a high-powered blender and blend until smooth and creamy. Pour the mixture over the base and place the slice in the freezer for 2 hours.

For the chocolate topping, mix together the cacao, coconut oil and honey until a smooth consistency is achieved. Once the caramel layer is set, pour the chocolate mixture over the caramel layer and place back in the freezer until set.