Coconut & Almond Crunch Caramel Slice

I have another RAW treat for you all on this rainy Sunday. Perfect for afternoon ‘baking’.

It resembles a caramel slice, but with a twist of coconut in the caramel and with crunchy almonds in the middle layer.

You get the delicious soft bottom layer, a sweet, smooth middle caramel layer, crunchy nuts and the bitterness from the dark raw chocolate on the top.

It only takes about 20 minutes to make and 2 hours to set in the freezer – and best of all? You don’t need any heating so you keep all the nutritional values!

Ingredients:

Bottom Layer:

• 1/4 cup raw macadamias
• 1 cup raw almonds
• 4 tsp organic virgin coconut oil
• 1 tsp vanilla bean paste
• 1/4 tsp rock salt
• 5 tbsp Almond Breeze Unsweetened Vanilla Almond Milk

Caramel Layer:

• 2 cups dates, pitted, soaked.
• 2 small handfuls of shredded unsweetened coconut
• 1/4 cup Almond Breeze Unsweetened Almond Milk
• 1 tsp Vanilla Bean Paste
• 1 tbsp Organic Virgin Coconut Oil
• 1 handful chopped raw almonds

Chocolate Layer:

• 1/4 cup organic virgin coconut oil
• 6 dates, pitted, soaked, chopped
• 4 heaped tsp Loving Earth Raw Cacao.
• Dash of salt
• 2 tbsp Almond Breeze Unsweetened Almond Milk
• 1 tsp Organic Brown Rice Malt Syrup

Directions:

1. For the Bottom Layer: Combine almonds, macadamias, coconut oil, salt, vanilla bean & almond milk in a blender and blend until well-grounded and you can press the ‘dough’ together with your hands. Take a loaf pan and spoon the dough into this, pressing it firmly down with a spoon. Place in freezer.
2. For the Caramel Layer: Combine dates, shredded coconut, vanilla bean, coconut oil & almond milk in a blender and blend until completely smooth, scraping down the sides as you go along. Take your bottom layer from the freezer, and spoon the caramel on top of this in the loaf pan. Sprinkle with chopped almonds and place back in freezer.
3. For the Chocolate Layer: Combine coconut oil, dates, raw cacao, salt, almond milk and rice malt syrup in a blender and blend until smooth. Take your loaf pan with the rest of the layers and spoon the chocolate on top of this, smoothing it out. Place back in freezer and let it set for 2 hours. Keep it stored in the freezer until you need a piece