This blog post should just be called Yum, Yum & triple Yum! These caramel slices are easily one of my favorite raw desserts. They are so easy to make, great for parties, or just a treat for the family, healthy and I haven’t met a person that doesn’t like them… a lot!
Ingredients:
Crust
330g almonds
100g dates
4 tbsp of agave
1 tsp vanilla essence
Caramel Middle
110g light tahini
110g maple syrup
100g coconut oil
3 tsp vanilla essence
1/2 a level tsp of ground sea or rock salt
Topping
5 tbsp carob powder
110g coconut oil
4 tbsp agave
Directions:
1. Grind down the almonds in a food processor
2. Cut the dates up into smaller pieces and add to the food processor with the vanilla and blend again
3. Place mixture into a square cake tin
4. Lightly melt the coconut oil for the caramel middle
5. Place all the ingredients for caramel middle, including the coconut oil in the food processor and blitz for a few seconds
6. Pour over the crust in the cake tin and place in your freezer (keeping it as flat as possible) for 30 mins
7. Lightly melt the coconut oil for the topping
8. Place all the ingredients for the topping, including the coconut oil in the food processor and blitz for a few seconds
10. Remove the cake tin from the freezer and pour the topping over the top
11. Place in the fridge to harden slightly, remove from the cake tin and then cut into small squares and place back in the fridge until you are ready to eat them
12. Enjoy!
