Raw Chocolate Caramel Slice
Delicious AND raw? Amazing chocolate caramel slice and you could tell yourself to have two pieces, cos it’s kind of good for you!
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.
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.
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Need
-
The Base
- 120 Grams shredded coconut
- 200 Grams almonds
- 80 Grams coconut oil
- 25 Grams Brew Choc dry granules BUY
- 150 Grams pitted Medjool dates (about 10)
- 1 vanilla bean dried or roasted (see recipe) BUY
- 2 Pinches pink salt flakes BUY
-
Caramel Layer
- 300 Grams cashews soaked in enough water to cover for at least 2 hours
- 40 Grams maca powder BUY
- 100 Grams water
- 100 Grams pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
-
The Ganache
- 80 Grams coconut oil
- 80 Grams pure maple syrup
- 50 Grams cocoa powder BUY
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
Do
- 1
Base;
- 2
Place coconut and almonds into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients into Thermomix 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 Thermomix 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 Thermomix 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 cocoa 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 a freeze dried vanilla bean instead.
More
Serve in small squares. This is very rich.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
