RAW CARAMEL SLICE



Just because it's the festive season, doesn't mean we have to resort to processed, crappy desserts. This recipe is one from my sister - it's divine and sensational! Probably best to double the ingredients and pre prepare base and caramel layer.


Ingredients:

1/3 cup raw cacao powder

1/4 cup coconut oil

1/2 cup rice malt syrup 



Base:

3/4 cup almonds

1/3 cup desiccated coconut

1/4 cup coconut oil

6 fresh dates, pitted



Date Caramel:

12 fresh dates, pitted

1/3 cup almond spread

2 tablespoons maple syrup

2 teas vanilla bean paste

Pinch sea salt


Method:

1. To make the base, place the almonds, coconut, dates and oil in a food processor and process for 1-2 mins or until the mixture resembles fine breadcrumbs. Press into the base of a 20cm * 20cm lightly greased baking tin lined with non stick baking paper.

2. Refrigerate until set (note: you can do this in advance days before if it suits)

3. 
To make the caramel, place dates almond spread, maple syrup, vanilla and salt in a food processor and process for 1-2 mins until smooth. Spread of base and refrigerate.

4. Place cacao, oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water. Stir for 2-3 mins or until smooth. Pour cacao mixture over the caramel and refrigerate for 2 hours until set. Freeze for 30 mins and slice into 4cm * 10 cm bars to serve.


Makes 10, but if you double ingredients it's more like 20 squares - unless it's my serving size, then less....

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