Paleo Salted Caramel Choc Slice

I have been experimenting with buying raw treats over the past 7 months and discovering a whole new world of amazing refined sugar free treats.  I’ve made some as well as I love to have a little stash in the freezer!  I must confess that pretty much all of the slices I have tried have been really really good – both made and bought, much better than I expected.  If you’ve ever doubted that raw can be as good as ‘the real thing’, then you absolutely need to try and see for yourself!

Of all my experimenting, the one that always gets me, no matter where I buy it from, is a caramel & chocolate slice or peanut butter and chocolate protein slice. Holy moly, caramel made from dates and coconut cream is out of this world good.

After dabbling with a few basic raw recipes I decided it was time to try the cream of the crop – a trip layer caramel slice.   It’s delicious, utterly drool worthy and not as hard as I expected. Want to give it a go?  Here’s the recipe, adapted from The Merrymaker Sisters. I’m gutted I didn’t get any photos side on, and to be honest mine was a bit slapstick as I was in a rush – but in an ideal world, you should be three definite layers.

PS – Remember this is a treat and not something you should go crazy on.  Although refined sugar free, these types of slices are still high in natural sugars, so something you should eat in moderation.  Good luck with that!  Pop it in the freezer so that you don’t get tempted to eat all at once.

Salted Caramel Choc Slice

For The Base
  • 1/2 cup cashews
  • 1/3 cup almond meal
  • 3 tbs. coconut oil
  • 2 tbs. cacao powder
  • 1 tbs. 100% maple or rice malt syrup
For The Caramel Filling
  • 1 1/2 cups dates
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • 1/2 tsp. Himalayan pink salt
For The Choc Topping
  • 1/2 cup coconut oil
  • 2 tbs. cacao powder
  • 1 tbs. 100% maple or rice malt syrup
  • 1/2 tsp. pink Himalayan salt (optional)
  • Line a 20 x 10 cm (8 x 4 inch) loaf tin with baking paper.
For The Base
  • Place all the base ingredients in to a food processor (we use our Vitamix). Whiz until well combined, it will be a little sticky and crumbly.
  • Press this mix in to the prepared tin, ensure it is pressed evenly.
  • Place the tin in to the freezer to set
For The Caramel Filling
  • Using the food processor (don’t worry about washing it) place all the caramel filling ingredients and whiz until completely smooth (it will take around 5 minutes).
  • Pour this delicious mixture over the top of the base and return to the freezer.
For The Choc Topping
  • Using the food processor (again, don’t worry about washing it) add the raw cacao, coconut oil and maple syrup, mix until completely smooth.
  • Pour the choc topping over the caramel filling, shake the tin slightly to even it out. I gave it a bit of a swirl!
  • Sprinkle with Himalayan pink salt if you like things extra salty.
  • Return to the freezer for about 1 hour or until completely set.
  • Once set, cut into slices and store back in the freezer!

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