My love for raw, delicious and nutritious desserts and treats continue.<\/p>\n

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.<\/p>\n

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 :)<\/p>\n

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 :)<\/p>\n

Ingredients:<\/strong><\/p>\n

Base:\u00a0<\/strong><\/p>\n

\n
• 1 cup raw almonds<\/li>\n
• 1 tbsp raw almond and chia seed butter<\/li>\n
• 1 tsp vanilla bean paste<\/li>\n
• 2 tbsp Almond Breeze<\/a> Unsweetened Almond Milk<\/li>\n
• 1 tsp Coconut Oil<\/li>\n<\/ul>\n

  Caramel:<\/strong><\/p>\n

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

    Raw Chocolate:<\/b><\/p>\n

    \n
    • 60g organic cacao butter<\/li>\n
    • 2 tbsp Loving Earth Raw Cacao Powder<\/a><\/li>\n
    • 1 tsp vanilla bean paste<\/li>\n
    • 3 tbsp coconut oil<\/li>\n
    • Sweetener if you prefer<\/li>\n<\/ul>\n

      Directions:<\/strong><\/p>\n

      To make the base:\u00a0<\/strong><\/p>\n

      \n
      1. Process the raw almonds in a food processors. Transfer to a bowl<\/li>\n
      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.<\/li>\n
      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.<\/li>\n<\/ol>\n

         To make the caramel:<\/strong><\/p>\n

         \n
         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.<\/li>\n
         2. Take your base-layer from the fridge and spoon the caramel-paste onto the base-layer. Set aside in freezer.<\/li>\n<\/ol>\n

            To make the raw chocolate:<\/strong><\/p>\n

            \n
            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.<\/li>\n
            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.<\/li>\n<\/ol>\n

               Enjoy!<\/p>\n

                <\/p>\n

               <\/a><\/p>\n

                <\/p>\n

               
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