I’m super excited to welcome Charlotte as an author on Keeper of the Kitchen. I met Charlotte in Perth, Australia, and I’ve always been so inspired by her adventures in raw food preparation. She makes it look so good, and I’m really chuffed that she’s agreed to share her recipes with us!
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This is a raw, dairy free, vegan (if not using honey!), gluten free caramel slice alternative. I say alternative but for me there is no question which one I would rather eat. This still has high calories like a regular caramel slice but they aren’t empty calories. With nuts, coconut oil and raw cacao powder full of healthy vitamins and minerals there is no reason not to eat this delicious slice. I like to cut it up into little squares and freeze it, perfect for that 3pm sweet craving or to have ready for unexpected guests.
I make it in the Thermomix, but you can make it in any high powered blender.
- [u]Base[/u]
- ½ cup Medjool dates
- 1 cup almonds
- ½ cup cashews
- 1 tsp vanilla essence[br]
- [u]Caramel[/u]
- ½ cup tahini
- ½ cup maple syrup or raw honey
- ¼ cup coconut oil
- 1 tsp vanilla essence
- Large pinch Himalayan salt[br]
- [u]Chocolate topping[/u]
- 3 tbsp raw cacao
- 1 tsp carob powder
- 3-4 tbsp coconut sugar, rapadura sugar or agave syrup
- ½ cup coconut oil
- Grind pitted dates and nuts in blender. Add vanilla & blend until it’s sticky. If it’s not becoming sticky add an extra date.
- With a spatula or back of a spoon press mixture into a rectangular dish greased in coconut oil.
- Blend caramel ingredients together and pour over biscuit base and set in the freezer for 20 minutes.
- While the slice is setting, for the chocolate topping blend coconut oil and all other ingredients. The heat from the blender usually melts the coconut oil if it is solid.
- Then pour chocolate topping over slice and place back in freezer to set again.
- With a warm knife, cut into small squares to serve.
