OOEY GOOEY RAW CARAMEL SLICE

It is amazing and I'm so glad I held off because this recipe is my favourite yet! it is the most caramely one I've ever done, and also probably the easiest.

Bianca Bianca

Ingredients:

• 1 cup medjool dates
• 1/4 cup almond butter
• 1/4-1/2 cup water
• 1 tbsp rice malt syrup
• 1 tsp vanilla essence
• 1 1/2 pitted dates
• 1 tsp vanilla essence
• 1 tsp agave nectar
• 1/4 cup coconut oil
• 2 tbsp raw cocoa powder
• 2 loving earth coconut mylk chocolate

Instructions:

• Chuck all the base ingredients in a food processor and pulse for about 5 minutes.
• Line a square baking tray with baking paper (this will make it easier to take out when you're wanting to eat it) and press the base crumble into the bottom and chuck it in the freezer while you're preparing the caramel
• For caramel quickly rinse the food processor from when you made the base and put all the caramel ingredients in, but only start with 1/4 cup of the water.
• Process the caramel and keep adding water until you've reached your desired consistency. You will need to process for about 10 minutes all up, stopping it and scraping down the sides every couple of minutes.
• Scrape all of the caramel out of the food processor and plop it onto the base, use the back of a spoon to smooth it over the base.
• Refrigerate what you have so far while you prepare the chocolate top.
• For chocolate simply melt pure chocolate - the easiest and tastiest way to do it! I use a mixture of Loving Earth "mylk" swirled with Loving Earth "caramel"
• For this one all you need to do it put all of the ingredients in a microwavable safe bowl and heat for about 15 seconds, stirring, then another 10 seconds.
• Pour over your caramel and refrigerate for about 20-40 minutes or until hard on top.
• Cut into squares and share!