Raw Chocolate Caramel Slice

by Tenina Holder

This looks like a bit of fiddle, but even if that was a correct, it would be totally worth every bit of fiddle. I am all about the taste, be it raw or cooked. I am not a big fan of eating anything that, even if it is healthy and going to cure the world of all disease, doesn’t taste good. Not for me the green grass smoothies. (This is why I am such a fan of Crio Bru…it is delicious as well as wildly healthy. You can read all about that here!)

But I digress…this slice is healthy and raw, without tasting ‘raw’. I just love the caramel taste of Maca powder which also is a superfood. You can read about Maca here. I could eat this slice daily, (and did, until it was all gone-ski) but don’t be mis-led into thinking raw is not fattening. This has a high kilojoule rating, without a doubt. Make it at your own peril. You cannot stop at one piece. Enough said.

Need

  • Base
  • 120 g shredded coconut
  • 200 g almonds
  • 80 g coconut oil
  • 25 g Crio Bru Crio Bru granules BUY
  • 150 g pitted Medjool dates (about 10)
  • 1 roasted vanilla bean OR 1 freeze dried vanilla bean from Tastebom.com
  • 2 Pinch Pink Salt Flakes pink salt flakes BUY
  • Caramel Layer
  • 300 g cashews, soaked at least 2 hours
  • 40 g Maca powder (Available in my For Foods Sake Ingredient pack online or in healthfood stores)
  • 100 g water
  • 100 g pure maple syrup
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • Ganache
  • 80 g coconut oil
  • 80 g pure maple syrup
  • 50 g cacao powder
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • Pinch Pink Salt Flakes pink salt flakes BUY

Do

1  

Base;

2  

Place coconut and almonds into Thermo bowl and mill 10 sec/speed 10.

3  

Add remaining ingredients into Thermo bowl and blend 1 min/speed 8. Press into a lined 16cm tin and smooth using the MC and a piece of baking paper.

4  

Freeze for at least an hour before continuing.

5  

Caramel layer;

6  

Place drained cashews into Thermo bowl with all other ingredients.

7  

Blend 1 min/speed 8. Spread on top of the base and return to the freezer until solid, at least an hour.

8  

Ganache;

9  

Place all ingredients into Thermo bowl and blend 1 min/37°C/speed 4. Scrape down lid and sides of bowl if needed and continue with process.

10  

Spread very quickly on top of the filling, as evenly as possible. Return to the freezer until ready to serve.

11  

Dust with a little cacao powder to garnish and cut with a very hot knife for a clean cut.

12  

Roasting a vanilla bean;

13  

To roast a vanilla bean, place 1 or 10 onto a baking tray lined with paper and place into a cold oven set to 200°C. Roast for 10 minutes. Cool before using as directed. They will become quite brittle and will mill easily when roasted. You can do more than one at a time and store them in a Ziploc bag in the pantry. Strictly speaking using a charcoal vanilla bean is not raw, so you can eliminate this step if you want to keep it totally raw. Replace it with the freeze dried vanilla bean instead.

More

Serve in small squares. This is very rich.

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