Recipe - Raw Chocolate Caramel Slices
Try these delicious and indulgent slices - a guilt-free treat as they're free from dairy, gluten and refined sugars!
- For the base:-
- 55g pecan nuts
- 75g hazelnuts
- 18g gluten-free porridge oats
- 25g raw cacao powder
- 1/2 tsp Hymalayan salt
- 110g pitted Majool dates
- 1tbsp maple syrup
- 1/4 cup coconut oil (melted)
Grind all ingredients, apart from the dates, maple syrup and coconut oil, in a food processor with an S/blade. Add the dates, maple syrup and coconut oil and process again until well combined. Transfer mixture to a 19cm square loose-bottom tin and press down with your fist to cover the base.
For the caramel
- 1/4 cup coconut oil
- 1/4 cup nut butter (we used almond butter)
- 1/4 cup maple syrup/agave nectar
- 4-6 dates
- 1 drop of sunflower lecithin
Add all ingredients to a high-power blender and blitz until it becomes a thick caramel. If the mixture is too thin, try adding a couple more dates. Carefully spread caramel mixture on top of the base.
For the raw chocolate topping:
- 3 bars of Sweet Revolution Dark Raw Chocolate (or use your favouirte flavour - vanilla, hazelnut and orange all work well)
Break up chocolate into small pieces and slowly melt in a bain marie. When completely melted pour over the caramel layer and leave in the fridge to set.
When the chocolate in firm remove from the tin and cut into pieces using a sharp knife. Enjoy!
These slices are best kept in the fridge if you enjoy your caramel thick and chewy.