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Raw Pistachio Salted Caramel Slice

Raw Pistachio Salted Caramel Slice

Naturopath Lauren Glucina
A totally decadent Raw Pistachio Salted Caramel Slice drizzled with raw chocolate.
To fill an 8inch square baking tin.
Yields 16-32 slices depending on how small you cut them (they are quite rich - I tend to cut into 32).
5 from 1 vote
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Prep Time 35 minutes
Total Time 35 minutes
Course Sweet
Cuisine Plant-based
Servings 16 large slices
Calories 365 kcal

Ingredients
  

BASE:

  • 3 cups almond meal
  • ¼ cup organic rice malt syrup
  • 2 tablespoons coconut oil melted
  • 2 teaspoons vanilla extract
  • Few good pinches of coarse sea salt

CARAMEL:

  • 2 cups pistachios shelled
  • ¼ cup 100% pure maple syrup
  • 1 tablespoon coconut oil melted
  • 2 teaspoons lemon juice
  • ½ teaspoon coarse sea salt
  • 12 Medjool dates pitted (approx. 180g) – soaked in hot water for 5 mins to soften

EXTRAS:

  • 1 cup peanuts
  • Extra sea salt
  • Batch of homemade raw chocolate to drizzle or melt down a dark, store bought choc

Instructions
 

  • Line an 8inch square cake tin with baking paper.
  • To make the base, pulse all ingredients in a food processor till combined. Press into the cake tin and smooth out the surface. Place in freezer.
  • To make the caramel, blend the pistachios till they become a fine flour or even a butter, then transfer to a food processor. Add all other ingredients including the soaked and drained dates, and pulse till combined.
  • The resulting caramel will be VERY thick. Fantastic. Spread roughly over the base, then place a layer of plastic wrap/baking paper over the top and use your palm to even out the surface. Once done, scatter the peanuts over the top and press into the caramel. Add a few sprinkles of sea salt, then set in the freezer.
  • Once caramel slice has set, remove and cut into small bars. Use a teaspoon to drizzle homemade raw chocolate (or store bought) over the top and serve. Keep in fridge.

Notes

  • Estimated nutrition facts are based on 16 large slices, however they are rich and I typically get 32 out of a recipe. I chose 16 as this reflects the photography (much easier to style a slightly larger slice!).

Nutrition

Calories: 365kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 4gSodium: 27mgFiber: 6gSugar: 19gCalcium: 90mgIron: 2.3mg
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