@sandra_lifebydesign

I have made lots of raw caramel slices, but this recipe is one of my favourites because of its wonderful flavour. This slice is so delicious, easy to make and will curb even the most serious of sweet cravings. The great thing is you can keep it in slices in the freezer. It is heavy on the calories, so keep slices small.

INGREDIENTS AND METHOD

Base
• 1 cup raw macadamias
• 1/2 cup desiccated coconut
• 1/3 cup liquid coconut oil
• 1/2 teaspoon sea salt flakes

Salted Caramel
• 1/2 cup liquid coconut oil
• 1/3 cup hulled tahini
• 1/3 cup pure maple syrup
• 3 tablespoons coconut milk
• 3 tablespoons almond spread
• 1 teaspoon vanilla bean paste or extract
• 1/2 teaspoon sea salt flakes

Topping
• 1/2 cup liquid coconut oil
• 3 tablespoons raw cacao powder
• 1 tablespoon pure maple syrup

1. Line the base of a 20cm square cake tin with baking paper
2. Place macadamias, desiccated coconut and coconut oil in a food processor and process until finely chopped and well combined. Press the mixture into the base and freeze for 20 minutes.
3. To make salted caramel, put all the ingredients in a high speed blender and blend until smooth. Pour mixture over base and level the surface. Freeze for 30 minutes or until firm.
4. For topping, place all ingredients in a bowl and whisk until smooth and well combined. Pour over salted caramel in the tin and level out. Freeze for a further 20 minutes.
5. Transfer to a chopping board. Allow to soften slightly and cut into small pieces. Serve chilled.

 


 

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