Raw Chocolate Caramel Slice
18 ingredients
11 steps
Ingredients
- BASE:
- 3/4 cup raw pecan nuts
- 3/4 cup raw walnuts
- 2 tbsp coconut flour
- 1/2 cup coconut
- 1/4 cup coconut oil (melted)
- 6 dates
- FILLING:
- 3 tbs Pure Edge Vanilla Bean Pure Native Whey (found at http://www.pure-edge.com.au )
- 1 1/2 cup raw cashews (soaked for at least 4 hours)
- 10 pitted fresh dates
- 2 tbsp macca powder
- 1/4 cup coconut oil (melted)
- pinch himalayan salt
- TOPPING
- 2 tbsp raw cocao powder
- 1/4 cup coconut oil (melted)
- 2 tbs rice malt syrup
Directions
-
1Line a baking tray with baking paper
-
2Process the dates, walnuts, pecans & coconut in a food processor
-
3Process the dates, walnuts, pecans & coconut in a food processor
-
4Press base into baking tray with your fingers and even out until smooth
-
5Blend the caramel ingredients together and spread evenly over the base
-
6Place in freezer for 20 minutes
-
7Prepare chocolate topping:
-
8Over a cook top, melt the coconut oil and stir in the cocao and rice malt syrup then pour over caramel layer
-
9Pop back in the fridge to set
-
10Remove from fridge and slice into desired size squares
-
11Keep in the fridge until ready to serve
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