Vegan Raw Salted Caramel Slice

My love for raw, delicious and nutritious desserts and treats continue.

This new take on my caramel slice came about when my dear colleague, Catherine, had her birthday last week and requested if I could please make one of my raw desserts for our afternoon-tea in the office.

That night I set out to improve and develop my caramel slice and came up with the SALTED caramel slice with quite a few edits to my regular one that just made it so much better – I was really pleased with the outcome of this one :)

The Raw Salted Caramel Slice is all vegan, sugar-free, dairy-free, gluten-free and egg-free and incredibly nutritious and good for you – you won’t believe these words when you bite into it, but please do :)

Ingredients:

Base: 

• 1 cup raw almonds
• 1 tbsp raw almond and chia seed butter
• 1 tsp vanilla bean paste
• 2 tbsp Almond Breeze Unsweetened Almond Milk
• 1 tsp Coconut Oil

Caramel:

• 2 cups medjool dates (soaked, drained)
• 1 tbsp peanut butter
• 1 tbsp tahini
• 1 tsp brown rice malt syrup
• 1 tsp vanilla bean paste
• 1/2 tsp (or to taste) Naked Foods Celtic Sea Salt
• 1 tbsp Almond Breeze Unsweetened Almond Milk

Raw Chocolate:

• 60g organic cacao butter
• 2 tbsp Loving Earth Raw Cacao Powder
• 1 tsp vanilla bean paste
• 3 tbsp coconut oil
• Sweetener if you prefer

Directions:

To make the base: 

1. Process the raw almonds in a food processors. Transfer to a bowl
2. Add the almond & chia butter, vanilla, coconut oil and almond milk to the bowl with the processed raw almonds and use your hands to combine this mixture until it sticks together.
3. Take a medium sized bread-tin and spread with coconut oil in the bottom and on the sides – transfer the almond-mixture base to the tin and press evenly into the bottom of the tin. Set in the freezer.

To make the caramel:

1. Add the medjool dates, peanut butter, tahini, brown rice malt syrup, vanilla, sea salt and almond milk in a food processor/blender and process until a smooth paste appears.
2. Take your base-layer from the fridge and spoon the caramel-paste onto the base-layer. Set aside in freezer.

To make the raw chocolate:

1. Melt the cacao butter at a very, very low heat in a small saucepan. Combine the rest of the ingredients and whisk until everything is combined thoroughly.
2. Pour over the base & caramel-layer and set aside in the freezer – let it set for at least 4 hours (depending on your freezer) before you enjoy it :) Keep it in the freezer when not being consumed.

Enjoy!