Raw Caramel Slice (Anzac inspired)

Happy long weekend to all my Aussie and NZ readers! Hope you are enjoying your time off! I managed to get myself few days off too, which is great! Time to unwind and try some new recipe ideas. I you feel motivated to do some “baking” this weekend you might want to try my raw Anzac biscuits┬árecipe or this Anzac inspired raw caramel slice! The base of this slice is a variation of my Anzac biscuits, but I just replaced the almonds with some macadamia nuts. So delicious! And because I am a caramel lover (who isn’t!?) I topped the base with some raw caramel and chocolate. These are melt in your mouth tasty. If you want to take your Anzac treats to another level, you want to add these on your to do list this long weekend.

If you require a gluten-free raw caramel slice recipe, you can replace the oats with gluten-free oats, quinoa flakes or similar. I used maple syrup in my recipe, but feel free to use any liquid sweetener of your choice.

Raw Caramel Slice

Ingredients

Makes 12-15 pieces

Base
2/3 cup oats
2/3 cup macadamia nuts
2/3 cup sultanas
1 tbsp coconut oil, melted
1/2 tsp vanilla
1-2 tbsp maple syrup
pinch salt

Caramel
1/2 cup dates
1 tbsp almond butter
1/4 cup coconut oil, melted
1/4 cup coconut cream
2 tbsp maple syrup
1/2 tsp vanilla
salt to taste

Chocolate
1/4 cup raw cacao powder
1/4 cup coconut oil, melted
1/4 cup maple syrup

Raw Caramel Slice

Instructions

  1. Place all the base ingredients into a food processor and blend until well combined. You want the mixture to be slightly sticky. Press the mixture in the molds or in the cling wrap lined tray.
  2. Place all the caramel ingredients into a food processor and blend until smooth. If your dates are dry, you might want to soak them at least 20 minutes prior blending. Also the amount of liquid needed, depends how juicy the dates are. The caramel should be smooth but not too soft. Taste and adjust the flavor. I like my caramel to be quite salty, but that too is completely up to you.
  3. Spread the caramel mixture over the base and pop in the freezer to set.
  4. Mix all the chocolate ingredients and once the caramel feels firm enough, pour the chocolate topping over and pop them back in the freezer to set for few hours.
  5. When the caramel is firm enough, remove form the tray/molds and cut into little squares. Enjoy! Store the raw caramel slice in the fridge.Raw Caramel Slice

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