Raw Caramel Slice
Author: Lucy Walter
Serves: 15
- ½ cup Medjool dates
- 1 ½ cups almonds
- 1 tsp vanilla essence
- ½ cup tahini
- ½ cup maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla essence
- Large pinch Himalayan salt
- 3-4 tbsp raw cacao
- 1 tsp carob powder
- 3-4 tbsp coconut sugar or agave syrup
- ½ cup coconut oil
- Grind dates and almonds in blender.
- Add vanilla until sticky and then press into rectangular dish greased in coconut oil.
- Blend caramel ingredients together and pour over biscuit base and set in the freezer for 20 minutes.
- While slice is setting, melt coconut oil for chocolate crunch topping and then add all other ingredients and stir well.
- Let cool for 5 minutes and then pour topping over slice
- and place back in freezer to set again.
- Cut into small squares to serve.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/raw-caramel-slice/
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