Who doesn’t love caramel slice?!
Caramel slice has been floating around since before time began. The original slice I find a little rich and sweet for my taste but this raw slice has the right amount of goodness to balance the sweetness! This keeps really well in the freezer, as do most raw desserts, so if you make too much of this (not sure if that is even possible) then it will never go to waste.
As a kid my favourite chocolate in any mixed box was the chewy caramels. Darrell Lea, Cadbury Favourites, Butler’s Chocolates, Thornton’s...whatever the brand I always searched out the chewy caramels. It took me a while to try raw caramel. No reason for this other than there are so many delicious raw treats to try and at least a couple of times a week I am making new treats. Then, of course, you find your favourites and they go on repeat for a little while before being completely usurped by another new favourite! The first time I tried to make raw caramel was Victoria Yordonopulo’s (aka @_naturalnutrition_) Salted Snickery Layer Cake recipe. I mean come on.
There were fights over this and who was going to have the last slice.
(Which reminds me, I need to make it again!) I fell hard. The caramel was just the right balance of sweet with salt. I played around with a few caramels, there are so many ways of making it and each can have it’s own place depending on the dessert being made. I definitely have a salty palate over a sweet tooth. I mean I grew up on Salmiak - the delicious, mouth puckeringly, bring-tears-to-your-eyes salty licorice. Most people spit it out with expletives when they try it.
So I definitely love salt with my caramel.
Or chocolate for that matter. I love the lemon juice and salt in this caramel recipe as it lifts the caramel and prevents it from being too heavy. However, like the original recipe, it is rich. So smaller pieces may be better!
I would suggest you take this out of the freezer for a good half an hour before slicing it up. It’s very rare that I can slice it without cracking the chocolate top. The only time I’ve had success is by using a bread knife warmed in a jug of hot water and gentle sawing through the chocolate. I mean personally, I don’t mind about cracked chocolate and any shavings that fall to the board are just cooks treats, aren’t they?
I mean personally, I don’t mind about cracked chocolate and any shavings that fall to the board are just cooks treats, aren’t they?
But if you were going for the perfect look for presenting to guests then you definitely need a hot knife and patience.
- 2 cups almond meal
- 1/2 cup desiccated coconut
- 4-5 dates
- 1 tbsp coconut oil
- Pinch pure ground vanilla powder
- 1/4 cup pure maple syrup
- 1 cup dates
- 3 tbsp nut butter
- 2 tbsp lemon juice
- Large pinch of Celtic salt
- Pinch of vanilla powder
- ¾ cup melted coconut oil
- ¼ cup cacao powder
- 2 tbsp rice malt syrup, coconut syrup or other sweetener
- Pinch of salt
- Blend all ingredients together in a food processor - add the dates one at a time though until you get a sticky consistency as every date is different in how moist they are. I tend to soak my dates in hot water for 5 minutes before using in order to get the most out of them.
- Press into a slice tray lined with greaseproof paper.
- Place in the freezer to set whilst making the caramel
Blend all ingredients together in a high-powered blender (I use a Vitamix) until the caramel is smooth.
- Once the base is set, pour the caramel over the base and spread to create an even layer.
- Place back in the freezer to set
- Mix all ingredients together and whisk until you have a smooth consistency
- Taste to make sure you have the right amount of sweetness.
- Add more cacao or sweetener if required.
- Pour over the caramel layer to cover the tray.
- Place back in the freezer to set for 2-3 hours before cutting into pieces - err on the side of caution and cut smaller pieces. You can always go back for another!