Raw caramel slice has to be favourite raw dessert recipes. I absolutely love the combination of the date, macadamia and coconut base layer with the gooey caramel layer and the chocolate layer on top. Best of all it is gluten, dairy and refined sugar-free.  These raw caramel slice bites take a little more preparation than your traditional raw caramel slice, but is so worth it.

Makes 24

Ingredients

•  Base layer
• 1/2 cup macadamias
• 6 medjool dates, pitted
• 1/4 cup desiccated coconut

Caramel layer

• 1/2 cup macadamias
• 7 medjool dates, pitted
• 1/3 cup pure maple syrup or rice malt syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt

Chocolate layer

• 1/3 cup coconut oil
• 2 tablespoons pure maple syrup or rice malt syrup
• 1/3 cup raw cacao powder

 

Method

1. To make the base layer, add the ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 24 mini muffin pan (see note below) and press down with the back of a teaspoon. Place it in the freezer.
2. To make the caramel layer, add the ingredients to a high speed blender and process until completely combined and smooth.  Spoon the mixture onto the bases and smooth over with the back of a teaspoon (see note below) and place back into the freezer for at least 1 hour to set.
3. To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely, approximately 3-4 hours. Once frozen, they are much easier to remove.

I keep mine store in the freezer in an air tight container and remove them a few minutes before serving/eating.

 

Note:

1) I recommend using either a mini silicon muffin tray or cut out little strips of baking paper to use as tabs at the bottom of the regular mini muffin tray, to make it easier to remove them from the muffin tray.

2) If you are finding that the mixture is a little bit sticky to smooth out, try putting a little bit of coconut oil on the back of your spoon. It will help to smooth the caramel layer out.

 

Recipe by Vanessa Vickery Founder of Becomingness 

Vanessa Vickery is a qualified holistic nutritionist, wellness coach, healthy foodie and mother of two young children. She is passionate about helping women and their families achieve a healthier, happier and more fulfilling life. Vanessa created Becomingness in 2014 to give women and their families wellness information and inspiration and her healthy recipes have helped thousands of families create delicious meals and desserts that work with their dietary allergies and intolerances. 

Ness’s recipes have been featured by sites like Mind Body Green, Primal Palate, Mind Body Spirit Festival and Honest Cooking. She has also been interviewed by Tease and Totes, Project Healthy Happy Me, Be Your Radiant Self, Sistermixin’ and Jules Galloway and published in yum. Gluten Free, Working Mums Collective and Beautiful You Magazine.

 

W: becomingness.com.au

F: /becomingness

I: @becomingness

P: http://www.pinterest.com/Becomingness/