Raw Caramel Slice
This slice is not only no-bake but also caters to those following a plant based, dairy free or gluten free diet! By Ruby Alexander of @earthingrubyy.
- ¾ cup fine rolled oats, or you can also use ground almonds as a gluten-free alternative
- ¾ cup coconut thread
- 1 cacao powder
- ⅓ cup dates pitted (soak to soften in boiling water for 10 minutes)
- ½ raw walnuts
- 1 pinch of salt
- ¼ cup coconut oil melted
- 400g dried pitted dates (pre-soaked in boiling water for 10 minutes)
- 2 cups cashew nuts, softened**
- ¼ cup pure maple syrup not the stuff that’s artificially flavoured with sugar!
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ cup Two Islands Salted Caramel Pea Protein Powder
- Place oats/ground almonds, coconut thread, cocoa powder, dates, almonds and salt in a food processor and blitz until a fine, crumbly texture. Drizzle in melted coconut oil/butter and pulse until well combined and the mixture holds together when you pinch it between your fingers.
- Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon or spatula. Set aside in the fridge to cool while you make the caramel.
- To make the caramel, Place dates in the food processor along with the softened cashew nuts, maple syrup, salted caramel protein, coconut oil/butter and vanilla. Blitz until nice and smooth – this will take at least a few minutes. scrape down the sides of the food processor a few times to make sure everything has been blended.
- Spread caramel all over the base in the baking tin. Set aside in the freezer for at least 2 hours, or until the filling is firm.
- Melt chocolate and mix in oil. Pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set. If it still seems a bit soft, return to the fridge/freezer for a bit longer.
- Cut into pieces (a long, sharp serrated knife dipped in hot water will help a lot).