Healthy Raw Vegan Caramel Slice

Ingredients for the three layers

Base

½ cup chopped Medjool Dates (around 8 Dates)

1 ½ cups Almonds

½  tsp Vanilla Powder

Pinch of Fine Celtic Salt

Caramel Filling

½ cup Almond Butter

60gms of Cacao Butter

½ cup Maple Syrup or Coconut Nectar

½ tsp Vanilla Powder

Pinch of Fine Celtic Salt

Chocolate topping

4 tbsp Raw Cacao Powder

4 tbsp Coconut Nectar

60gms Cacao Butter

60gms Coconut Butter

Preparation

Base – Food Processor

Process Almonds in a food processor until finely chopped and then add rest of the base ingredients and process to a fine crumb.

Pour mix into a square or rectangular dish lined with Glad Wrap. I used a dish that measured 22cms x 17cms which gave a slice 3.5cms high. You could even go a little larger in the dish. Use the back of a spoon to press the mix evenly and firmly into the bottom of the dish then place in fridge while making up the caramel filling.

Caramel Filling – Blender (eg Vitamix)

Melt the Cacao Butter and pour into the blender along with all of the other filling ingredients.

Blend well and then pour onto the cooled biscuit base and place in freezer to cool quickly while preparing the topping.

Chocolate Topping

Melt both the Cacao Butter and the Artisana Raw Coconut Butter together and then stir in the Cacao Powder and the Coconut Nectar, and blend in thoroughly.

Cool for a few minutes and then pour the topping mixture over the base and caramel filling and place back in freezer to set again or, if you are not using the slice that day, place in the fridge to set overnight.

This makes a very rich and delicious slice so slice into small pieces.