Raw Caramel Slice

Made with eight simple pantry ingredients this gooey caramel and chocolatey slice is sheer heaven.

Created by my daughter who makes sure there is a constant supply of these delicious morsels in the freezer (and yes, eating straight from the freezer is the best way to have them).

Her recipe was inspired by both Donna Hayes Coconut Caramel Slice and Merrymaker Sisters Paleo Salted Choc-Caramel Slice which she tweaked, added and tasted until she got it just right for her tastebuds.

Most of the ingredients in this caramel slice you can source from my one-stop-favourite-shop, organic wholefoods online store, The Wholefood Collective. Their prices are highly discounted and they stock the very best in quality of all my favourite products! Here are most of the ingredients you’ll need:

Coconut Oil
Cacao Powder
Maple Syrup
Almond Meal
Rolled Oats
Medjool Dates
Coconut Cream

If you’re looking for more recipe inspiration take a look at my popular ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Raw Caramel Slice

Yasmeen Janschek

Ingredients
  

BASE

  • 1/2 cup macadamias
  • 1/2 cup almonds or almond meal
  • 1/3 cup desiccated coconut
  • 1/2 cup rolled oats
  • 3 tablespoons coconut oil
  • 2 tablespoons raw cacao
  • 1 tablespoon pure maple syrup

FILLING

  • 2 cups pitted Medjool dates approx 17 dates
  • 3/4 cup coconut cream
  • 1/2 cup coconut oil melted
  • pinch sea salt

CHOCOLATE TOPPING

  • 1/2 cup coconut oil melted
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup

Instructions
 

  • Grease and line a square baking tin with parchment paper

BASE

  • Blend all the ingredients together until well combined - 10 sec in thermomix speed 8, scrape sides, another 10 seconds speed 8. Or just blend together in a food processor until it all comes together. Press evenly into the baking tin and pop into the freezer.

FILLING

  • Mix all ingredients for 3 minutes or in thermomix speed 5 or blend in food processor until smooth.
  • Remove the base from the freezer and spread the filling evenly over the base and pop back into the freezer while you prepare the chocolate top.

CHOCOLATE TOPPING

  • Mix in Thermomix Speed 8 for 10 seconds until combined or just stir together in a small jar until combined
  • Remove base and filling mixture from freezer, pour over the chocolate and even out with a blunt knife.
  • Pop back into the freezer for a couple hours to set. Remove from freezer, cut into squares and store back in the freezer.

Notes

Eat straight from freezer is best.
If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. She’ll get a total kick out of seeing you bring her recipe to life.

Some other delicious healthy treats you might like are Cookie Dough Energy Balls and Raspberry Coconut Squares. 

The Wholefood Collective

  • Free Breakfast Recipe eBook

    As far as breakfast cereal goes, I always say, “you may as well eat the box’, it’s probably more nutritious than what’s inside! Here are 5 things to think about before you reach for the boxed cereal in the supermarket.
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