Raw Caramel Slices

Name: Raw Caramel Slices
Ingredients: Base:; 300g de-stoned Medjool dates; 160g whole almonds; Caramel:; 300g de-stoned Medjool dates; 560g cashew nuts; soaked for at least 4 hours; 150g coconut oil; 180ml maple syrup; 3 tbsp tahini; 60ml water; Chocolate Topping:; 115g cacao powder; 100g coconut oil; 125ml maple syrup

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- Serves
- 20 People
- Difficulty Level

This great recipe for raw caramel slices are from Sarah Holm of Raw Bite. If you are a purest then you should switch maple syrup (which is not technically raw, but it’s used consistently throughout raw desserts) try using agave syrup.

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Ingredients

Base:
300g de-stoned Medjool dates
160g whole almonds
Caramel:
300g de-stoned Medjool dates
560g cashew nuts, soaked for at least 4 hours
150g coconut oil
180ml maple syrup
3 tbsp tahini
60ml water
Chocolate Topping:
115g cacao powder
100g coconut oil
125ml maple syrup

Instructions

In a food processor blend the almonds down to a rough texture, add in the (de-stoned) medjool dates and blend together to combine. Press into a lined baking tin and leave to set in the fridge.
For the caramel, drain the cashew nuts and blend down to a fine consistency, add in the medjool dates and blend to combine. Melt the coconut oil and mix with the maple syrup, water and tahini, add the liquids to the food processor and blend to a smooth paste. Remove from food processor and smooth over the 'biscuit base' and leave to set in the fridge.
Weight the cacao powder into a mixing bowl and pour over the coconut oil, mix with a whisk to combine. Add the maple syrup and whisk again, pour over the caramel slice and smooth with a spatula. Leave to set in the fridge for about 4 hours, slice and enjoy!