Raw Chocolate Caramel Slice
19 June 2013 | 5 comments
My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, and a thick and dreamy cashew chocolate fudge icing. All kinds of delicious – plant-based and gluten free.
Q. How many Raw Chocolate Caramel Slices can a man eat in one day?
A. 9 (of those I saw, but there could in fact be more).
This is the sister slice to my raw peppermint slice recipe, on special request of my partner. I hands down prefer the dark chocolate and creamy mint-vanilla version, but piggy here prefers this salty, crunchy, caramel rendition.
Now, your traditional caramel slice is made with less than ideal ingredients – white flour, refined sugar, butter, golden syrup, sweetened condensed milk and cooking chocolate being the usual suspects. As with all my recipes, I have stripped out all the bad guys and chosen entirely plant based, whole food ingredients. The end result is utterly delicious – but incredibly indulgent – so watch those portion sizes!Must-try world famous Raw Caramel Slice! Gluten free, vegan. Find the recipe here. Click To Tweet
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Raw Chocolate Caramel Slice
My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, with a thick and dreamy chocolate icing.
- 1 cup buckwheat flour* roughly processed
- ½ cup desiccated coconut
- 15 Medjool dates
- 2 tablespoons coconut oil melted
- ½ teaspoon coarse sea salt
- 1 heaped cup macadamia nuts soaked in water for at least 3 hours, then drained
- ½ cup coconut oil melted
- ¼ cup pure maple syrup
- ¼ cup raw cashew butter
- 2 teaspoons vanilla paste
- 1 tablespoon soy or sunflower lecithin
- 1 tablespoon lemon juice
- 1 teaspoon coarse sea salt
- ½ cup raw cashew butter
- ½ cup pure maple syrup
- ½ cup raw cacao powder
- 2 tablespoons coconut oil
- 1 teaspoon vanilla paste
- pinch coarse sea salt
- Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
- Add the coconut oil, then the Medjool dates, one by one.
- You should end up with a doughy texture that will hold together nicely when pressed together.
- Line a 9 inch square baking tin with baking paper.
- Press the dough evenly into the bottom of the tin.
- Freeze to set.
*To make buckwheat flour, simply blend raw (un-toasted) buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.
- First soften the raw cashew butter by resting the jar in a bath of hot water.
- Blend all ingredients except the lecithin till nice and creamy.
Add the lecithin last - to help the mixture emulsify and thicken.
- Spread evenly over the biscuit layer and pop in the freezer while you make the topping.
- Lick the spatula. This step is compulsory.
First, soften the raw cashew butter as before.
- Blend everything well till nice and creamy.
- Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer.
- Cut the slice into 32 equal rectangles and serve.
- Best kept in the fridge or freezer.
- Soy lecithin should ideally be organic. It is required to help emulsify the ingredients together and help them set. Without it, the caramel filling will become very soft - and melt on a hot day. If you eat it straight from the freezer it will be fine.
- Use a raw, natural, unsalted cashew butter - as we're adding sea salt to the recipe.
- This is an incredibly nutrient dense recipe, so a little truly goes a long way.
- Nutrition panel is an estimate only.