Oozy caramel, crisp chocolate top on a buttery biscuit. This raw caramel slice is incredibly decadent, rich without being sickly and satisfyingly simple. It is perfect for those times that you need a little something sweet that will leave you feeling content without being haunted by guilt. This raw slice is choc full of goodness!
The Base
1 cup of macadamias
½ cup of desiccated coconut (unsweetened)
Pinch of sea salt
Blend in a thermomix, blender or food processor until super smooth like butter.
Transfer this to a tin lined with baking paper (around 8×8 inches) and place in the freezer.
The Caramel
1 cup of medjool dates
1 tablespoon of tahini
2 tablespoon of coconut oil
1 teaspoon of lucuma
1 ½ teaspoons of mesquite
½ cup of almond Nut Mylk
¼ cup of cashews (soaked for a minimum of 4 hours)
seeds from 2 vanilla beans
Pinch of sea salt
Now blend all the ingredients for the centre of your slice until you have a super smooth caramel. Spread over the base, smooth out on the top and pop back in the freezer.
The Choc Top
½ cup coconut oil
3 tablespoon raw cacao
1 tablespoon raw honey or coconut nectar
Half a teaspoon of cinnamon
Now blend all the ingredients for your choc icing until smooth. Spread the icing on the filling and put in the freezer to set for about 30 minutes.
Recipe adapted from the Merrymaker Sisters
