Caramel Slice (Raw, Vegan)
This raw vegan caramel slice is a favourite in my house. It’s high in B vitamins, iron, calcium, potassium, selenium, zinc and protein and have been told, it tastes better than the real thing. Another plus, is that it doesn’t use a lot of nuts. A lot of raw vegan desserts use a decent amount of nuts in the base crust and in the filling and this recipe only uses nuts in the base.
- 1 C organic, shredded coconut
- 1/2 C activated cashews
- Sprinkle pink himalayan salt
- 1/2 C activated buckwheat
- 6 - 7 organic, medjool dates
- 1/2 C organic unhulled tahini
- 1/2 C organic, raw, dark agave
- 1/4 C unrefined, raw coconut oil (liquefied)
- 1/2 - 1 tsp organic vanilla extract (alcohol-free)
- Pinch pink himalayan salt
- 1/2 C organic, raw cacao butter (liquefied)
- 2 - 3 tbsp organic, raw cacao
- 2 - 3 tbsp organic, raw, dark agave
- 1/2 tsp organic cinnamon powder
- 1 tsp organic vanilla extract (alcohol-free)
- For the base: blend or process all ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
- For the caramel: mix all ingredients together except coconut oil. Once well blended into a thick, smooth caramel; blend in the coconut oil until combined (should only be 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
- For the chocolate topping: in a saucepan, gently melt the cacao butter. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the remaining powders. Stir until combined. Add the agave syrup and vanilla and stir well. Pour the chocolate over the caramel. Try not to wait too long, as the chocolate will harden and set.
- Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge.
- * If not using activated nuts; soaking nuts before using them in any dish, helps destroy the enzymes that are hard for the digestion. It also helps release more nutrients from the nuts. Dry nuts process better than wet nuts, when using them for a base. You’ll get a better texture as well. If you don't use activated nuts, do try and dry the nuts beforehand. You can use unsoaked nuts, but do be aware that the ‘enzymes’ will remain. * Unhulled tahini has more nutrients and far less sodium, than hulled tahini. Taste wise, unhulled tahini is more distinctive and has an almost smokey flavour, which suits the caramel perfectly. Use whichever tahini you prefer. ** I love cacao butter chocolate. It doesn’t melt when it hits room temperature and it tastes really good. You can replace the cacao butter for an equal amount of coconut oil. I do like coconut oil chocolate, but for me, it can be a bit ‘rich’, paired with the caramel, and melts at room temperature. ** Dark agave syrup is completely raw and contains more minerals than light agave syrup. Maple syrup also works really well, but is not raw.