Raw Caramel Slice
My World famous Raw Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, a vegan caramel made from macadamia nuts, cashew, maple and lemon, and a thick and dreamy chocolate icing.
9 inch square baking tin
- 1 cup buckwheat groats
- ½ cup desiccated coconut
- 15 Medjool dates
- 2 tablespoons coconut oil melted
- ½ teaspoon coarse sea salt
- 1 heaped cup macadamia nuts ideally soaked in water for several hours, then drained and dried
- ½ cup coconut oil melted
- ¼ cup pure maple syrup
- ¼ cup raw cashew butter natural, unsalted
- 2 teaspoons vanilla paste (ideal) or extract
- 1 tablespoon soy lecithin granules
- 1 tablespoon lemon juice
- 1 teaspoon coarse sea salt see notes
- ½ cup raw cashew butter natural, unsalted
- ½ cup pure maple syrup
- ½ cup raw cacao powder
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla paste (ideal) or extract
- pinch coarse sea salt
If you have time, soak the macadamia nuts in water for several hours, then drain and pat dry. No biggie if you don't, but this helps them blend easier.
Take a cup of whole, raw buckwheat groats, and whiz in the blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.
Rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.
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 sticky dough that will hold nicely when pressed together.
Line a 9 inch square baking tin with baking paper, and press the dough evenly into the bottom of the tin. Clean the food processor for the next step.
Blend all ingredients except the lecithin granules till nice and creamy. Take your time, aim for a smooth texture.
Sprinkle the lecithin over the top and blend again for several minutes until completely dissolved.
Spread evenly over the biscuit layer, set in freezer. Clean the food processor for the next step.
Blend until combined, the texture will resemble a light dough or thick truffle.
Use a spatula to spread over the firm caramel layer, set in freezer.
Cut the slice into 32 equal rectangles and serve.
Best kept in the fridge or freezer.
For the base:
For the caramel:
- Don’t over blend the whole buckwheat groats, having some texture in there will give the base a biscuit-like crunch
- Do try and source Medjool dates – if they’re a bit dry, rehydrate them in boiling water for a few minutes, then drain and pat the excess water off them
For the chocolate topping:
- When making the caramel filling, vanilla paste rather than vanilla extract is my preference – it helps darken the caramel colour, and adds beautiful flecks of vanilla throughout. The extract works absolutely fine if that’s all you can source
- I use a natural, unsalted cashew butter – if it is salted, you might not need all the additional salt in the caramel – taste test and see how you go, but err on the side of just a little too salty, as the sweetness of the other layers will perfectly balance it out
- If you do get a bit heavy handed with the salt, add more lemon juice
- Take your time blending – get it as smooth as you can
- This will be near impossible to make with hard cashew butter – do soften it up by resting the jar in a saucepan of hot water prior
- If you used the soy lecithin, you can store this in the fridge for up to a week, if not, keep frozen
- This is an incredibly nutrient dense recipe, so a little truly goes a long way
- Nutrition panel is an estimate only, and is for one of 32 small but rich slices
Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 13gSaturated Fat: 6gSodium: 28mgFiber: 2gSugar: 13gCalcium: 30mgIron: 0.7mg