Raw Caramel Slice

Laura Sharrad

Ingredients:

Base:

  • 2 cups cashews
  • 10 pitted dates
  • 1 cup coconut
  • 4 tbsp liquid coconut oil
  • Pinch of salt
  • 1 tsp raw cocoa powder

Caramel:

  • 1 cup almond butter
  • 10 pitted dates
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla paste
  • 3/4 cup coconut oil
  • 1 tsp salt flakes

Chocolate Topping:

  • 1/2 cup melted coconut oil
  • 1/2 cup raw cocoa powder
  • 1/2 cup raw honey
  • Pinch of salt
  • Coconut flakes, to garnish

Method:

  1. Blitz the base in a food processor until fully combined and still a little chunky.  Line a 20cm loaf tin or rectangle tart tray and add in your base.  Smooth it out & freeze for 10 minutes
  2. In the meantime, blitz all the ingredients for the caramel until smooth and add on top of the frozen base.  Freeze for a further 10 minutes
  3. Mix all the ingredients for the choc topping together and pour over the slice, add the coconut flakes and set
  4. Cut & enjoy!

Our friends at Wine Selectors suggest pairing this dish with a Liqueur Tawny.

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Sticky Date Pudding

Sticky Date Pudding

Ingredients: 185 g dates 1 cup water 60g butter 2 eggs 185g self raising flour 185g sugar 1tsp baking powder ½ tsp vanilla paste Butterscotch Sauce: 1 cup cream ¾ cup brown sugar 2 tbsp butter Pinch of salt Method: Bring the dates and water to a boil, then remove from...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!