We thought we would share a little something as a show of gratitude for your amazing support so far, so below you’ll find our recipe for a Raw ‘Caramel’ Slice (yes it is possible, and yes it is just as good, and yes, just as sickly sweet – so portion control is essential! Or just use less honey … but who are we kidding?!
Share this post so it saves to your timeline for easy reference when you get around to making it – because trust us – you will want to make this, time and time again!
Apologies in advance for the long post – recipes in future will be available on our website – coming soon!!
RAW ‘CARAMEL’ SLICE
*dairy free, gluten free, refined sugar free
*contains nuts, and lots of them
3/4 cup raw cashews
1/4 cup shredded coconut
5 medjool dates
1 tbs EV cold pressed coconut oil
1 tbs cacao nibs
Pinch Himalayan Salt
Pinch chili flakes – yes it’s weird, but it works!
Blend and press into tin lined with baking paper.
1 cup macadamia nuts blended til smooth
1 heaped tbs coconut oil
2 tbs raw honey – to desired ‘sweet’ taste, or any alternate raw sweetener rice malt syrup/agave etc
Blend until ‘fudgey’ consistency obtained, pour over base and freeze while making choc top.
Choc mousse top:
2 ripe avocados
1/2 cup raw organic cacao
Seeds from 1 vanilla bean pod
A generous pinch of Himalayan salt – the more generous the tastier
Raw Honey to taste – I just squeeze from the bottle, blend, taste, repeat until it tastes good or again any preferred sweetener
Spread over ‘caramel’ middle once it’s set and top with coconut flakes.
Refrigerate/freeze between servings as middle will melt.
NB. The quantities above are a rough guide, you may need to tweak to taste because when we make it we tend to chuck it in the blender, blend, taste and adjust … should probably write it down as we go so it can be replicated easier in future rather than always playing bucket chemistry …. except that bucket chemistry is just too much fun.