Raw Guilt Free Choco Caramel Slice

These little gems are a great pick me up when you’re feeling low on energy! I like to cut them into tiny little squares and keep them in the freezer for when I need a little pep me up! They are healthy and Delicious!!

 

The Base

 

350g pitted dates (soften in warm water for 10mins)
200g soaked and activated cashews
200g soaked and activated almonds
125g coconut oil
1 vanilla Pod
5 tbsp. Raw cacao powder

     

    Method

     

    1. Blitz all of the ingredients in a food processor until the dates and nuts and chopped finely (not too smooth)
    2. Evenly spread the mixture into a rectangle or square tray lined with baking paper. A tip to stop the mix sticking to your hands is to wet your hands before pressing the mix down.
    3. Chill in the freezer while we make the filling and topping.

     

    The Filling

     

    300g pitted dates (soften in warm water for 10mins)
    1/4 cup of boiling water
    100g soaked and activated cashews
    100g coconut oil
    1 tbsp. Alba Cinnamon
    ¼ tsp. Sea salt flakes

       

      Method

       

      1. Blitz all of the ingredients in a food processor until completely smooth.
      2. Spread the caramel onto of the Choco base and chill again in the freezer while we make the topping.

       

       

      The Topping

       

      100g coconut oil
      2 tbsp. of maple syrup, honey or agave
      1 vanilla pod
      5 tbsp. cacao powder
      Garnish with roasted almond flakes and cacao nibs.

         

        Method

         

        1. Melt the coconut oil gently in a saucepan. (Remember not to overheat the oil as it starts to loose its nutritional benefits when heated over 40 degrees).
        2. Whisk all the ingredients together in a bowl.
        3. Pour the Choco topping onto the caramel filling, sprinkle with almond flakes and cacao nibs.
        4. FREEZE and EAT!

         


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