Raw caramel slice recipe

We have been known to park at Kiaora Place for yoga classes and the occasional popping into About Life on the way back to the car for a raw treat. Ok maybe more than occasional. Their raw caramel slices are the best and you can make them at home too!

Recipe & photo from About Life

Prep time: 25 minutes, plus 45 minutes freezing | Cooking time: Nil – V, VG, GF, DF & RAW

Makes 12 pieces.

What you need:

Base

160g (1 cup) pitted dates

440g (2 & 3/4 cups) almond kernels

1/2 teaspoon natural vanilla extract

Caramel Layer

205g (3/4 cup) tahini

250ml (1 cup) pure maple syrup

125ml (1/2 cup) melted coconut oil

2 teaspoons natural vanilla extract

1 pinch salt

Topping

80g (3/54 cup) cacao powder

1 1/2 tablespoons carob powder

250ml (1 cup) melted coconut oil

2 tablespoons tinned coconut milk

Method:

To make the base, put all of the ingredients into a blender with 2 tablespoons of water and blend until coarsely chopped. Turn the mixture into a lightly greased 34 x 24cm baking tin and press down with the palm of your hand until the mixture covers the base of the tin in an even layer.

To make the caramel layer, combine all the ingredients in a bowl and stir until smooth. Pour into the tin over the base and freeze for 15 minutes or until set.

To make the topping, put all of the ingredients in a bowl and stir until well combined. Pour into the tin over the caramel layer and return to the freezer for another 30 minutes or until set. Cut into 12 pieces.

This slice will keep for about 3 weeks in an airtight container in the fridge 🙂