Ok guys, drum roll please…. IT’S HERE!! I finally got my shiz together to post my Raw Salted Caramel and Chocolate Slice. It’s a gooden guys – my family fights over it, my veggie disliking neighbour loves it, it’s pretty much what dreams are made of. My dreams anyway. If you’ve been following me for a little while then you will probably know that I’m a bit of a gfchocolate nut. Read: chocolate addict. I actually had to consciously decide not to post anymore chocolate recipes for a while because they were taking over my Instagram feed. I really felt like anyone that saw my account would think that vegan chocolate takes up the majority of my diet. Well it might not take up the majority of my diet but definitely the majority of my thoughts. Kidding!
Raw Salted Caramel and Chocolate Slice
Anyway, the recipe. It is so easy to make. You just need a food processor. And a fridge. You should be able to get most of the ingredients from your grocery store. Although, you may need to source the cacao butter from a health food or bulk food store. If you want neat and tidy slices then I hear the trick is to cut the slice with a hot knife. I did try this but I may not have left the slice in the fridge for long enough so it went a little too melty. Also, it helps to wipe the knife down between each slice. But you guys will probably be waaaaay better at that then me.
Be sure to remember that, although this slice uses all natural ingredients and has no refined sugars plus a tonne of nutrients, it is still a treat. Dates are high in fructose and while I love using them in raw desserts and treats, they should still make up a small part of your diet.
Well, this is probably the shortest blog post I’ve done in forever but I am literally writing it with a squirmy one-year-old sitting on my lap, cuddling my head, open mouth kissing my hair and ripping my glasses off my face. And now pulling my hair.
Raw Salted Caramel and Chocolate SlicePrint Pin
- 1 cup almonds
- 1/2 cup desiccated coconut preservative free
- 8 medjool dates pitted
- 1-2 tbsp extra virgin coconut oil
- 10 medjool dates pitted
- 1/2 cup coconut cream 100% pure
- 2 pinches sea salt
- 1 tsp pure organic vanilla essence
- 100 grams cacao butter
- 1/4 cup cacao powder
- 2 tbsp almond butter
- To make the base, place medjool dates, coconut, almonds and 1 tbsp coconut oil into a blender or food processor and process until almonds are finely ground and mixture is sticky. You may need to add a second tablespoon of coconut oil - this will depend on the size of the dates used. The desired consistency is when the mixture sticks together well when firmly pressed.
- Line a slice tray with baking paper. Tip the base mixture into the tray and press down firmly so that it evenly covers the base. Using a metal egg flip to press down will help to get a more even layer.
- Place in the refrigerator while the caramel is being made.
- Place the dates, coconut cream and vanilla into a food processor. Start to blend at a low speed and gradually increase to full speed. Blend for approximately 5 minutes, stopping occasionally to scrape inside of food processor. The longer you blend for the smoother the caramel.
- Add a few descent sized pinches of salt, blend and taste. Add more salt if desired.
- Remove base from the refrigerator and spread caramel evenly over the top of the base.
- Return to the refrigerator while the chocolate is being made.
- Place cacao butter into a small saucepan on a low heat and gently melt.
- When the cacao butter is melted, add the cacao powder and almond butter and whisk until well combined. Turn the heat off and allow temperature to reduce for 5 minutes before adding to slice.
- Remove the slice from the refrigerator and gently pour the chocolate mixture over the top of the caramel layer. Be careful not to pour too quickly so that the caramel layer stays even.
- Move to the refrigerator until chocolate is completely set.
- Once the chocolate has set, use a hot knife to slice into as many pieces as desired.