Raw Caramel Slice

I loved but never ate this, pre-vegan, because of its sinfulness. This version tastes even better, and is brimming with goodness.

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My friend Minty gave me Emily von Euw’s fantastic un-cookbook, ‘Rawsome Vegan Baking’, for my birthday this year. I had given up on ever enjoying a good caramel again, until I read the recipe for Caramel Mocha Bars.

I made some changes to Emily’s recipe, partly because the quantity didn’t work for my slice tin, partly because the caramel didn’t quite work for me and partly because I am more married to true dark chocolate than I am to the idea of raw. So here it is:

CRUST LAYER:
100g raw almonds
100g pitted medjool dates
1/2 tsp vanilla powder (or 1 tsp liquid vanilla extract)

CARAMEL LAYER (this rocks):
100g raw cashews
100g pitted medjool dates
2tbsp macadamia oil (Emily called for coconut oil and much more it, but I couldn’t get it to emulsify with the cashews & dates)
1/2 tsp vanilla powder (or 1 tsp liquid vanilla extract)
A pinch of sea salt (I use a lovely one from the Great Barrier Reef, by Olssen’s)

CHOCOLATE LAYER:
100g dark chocolate (like Lindt cooking chocolate, you want about 60-70% dark)
2 tbsp macadamia oil

To make the crust layer: I use my Bamix to turn the almonds into flour, as I don’t reckon my Sunbeam food processor can get it fine enough. But suit yourself. Add the dates and vanilla to the almond meal and whiz it together until you have an almost-moist crumble. Press this into a lined tin. The tin I use is a brownie tin, about 25cm long by 7.5cm wide by 4.5cm deep.

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To make the caramel layer: Now this truly tastes like caramel! Such an exciting surprise. Here, I use my Vitamix blender to process all the caramel ingredients together. It takes some patience and adjusting along the way to keep pushing the mixture down into the blades (using that long black doover that comes with the Vitamix). You’ll get a very caramel-like coloured and flavoured sticky ball that you then press on top of the crust layer in the tin.

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Stick the tin in the fridge while you make the chocolate layer.

To make the chocolate layer: In a small bowl sitting atop a saucepan with simmering water, place the chocolate, in smallish chunks for faster melting, with the macadamia oil and let it melt together. Stir the macadamia oil well into the melting chocolate. I haven’t found that it completely emulsifies but the macadamia oil just helps the chocolate stay a bit softer, for cutting. So pour the melted chocolate over the caramel and put it all back in the fridge.

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After a few hours it will be set and ready to cut into slices. For me this makes 8 slices, each perfectly sized for a mid-morning snack with coffee.

One thought on “Raw Caramel Slice

  1. I just made another batch of these on the weekend, and used my Vitamix to make the caramel. Superb: it made it much smoother and even more caramel-like. And I didn’t add any oil at all, it was just the cashews, dates & vanilla.

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