
Now before I go on, can I add- just because it’s raw, gluten-free, dairy-free (and whatever else free), does not necessarily mean it’s healthier and certainly doesn’t mean it is kJ-free. We still like to think of the raw caramel slice as a ‘treat’ food (like the real version) but with extra goodness.Why is it a good substitute for the real deal?
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It’s richer in nutrients
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Almonds are a source of Vitamin E, the youthful vitamin
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Cacao is a source of free-radical fitting antioxidants
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Coconut oil is a source of lauric acid, known for antimicrobial properties
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Dates are a source of fibre, important for healthy digestion. 1 date contains about 1.6 g of fibre, which is quite high considering we need 25-30g fibre each day. And in case you are wondering, this is not a recommendation to eat 15 dates!
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It may be suitable for those on a special diet, i.e. wheat-free, gluten-free or dairy-free diet. Substitutes such as almonds, coconut oil, dates and cacao are used instead of biscuits, butter and condensed milk.
May not be so suitable for:
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Those with a nut allergy
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Low FODMAP diets or fructose malabsorption. Dates are rich in fructose
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Those trying to ditch some pounds. It’s rich in both flavour and kJ (energy). On a positive note, it’s richness means you only need a small amount to get your sweet kick
Raw caramel slice
It’s all about the base
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Grease a square (20cm x 20cm) baking tin and line it with baking paper
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Add 1 cup of almonds, 1/3 cup of dried coconut flakes, 5 pitted medjool dates (the softer, sun-dried ones) and 1/4 cup of coconut oil in a food processor. Don’t over process as you want a crumbly-like texture
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Once ready, press the mixture into the base of the baking tin
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Refrigerate for 30 mins-1 hour to set (or freeze for a quicker result)
Making the middle
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Add 2/3 cup of almonds to food processor. Process until a butter-like consistency
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Add 14 medjool pitted dates, 2 tablespoons of maple syrup, 1 teaspoon of vanilla bean extract and 1/2 teaspoon of rock salt. Process for 1–2 minutes or until smooth
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Spread the caramel over the base and return to the fridge to set
And finally the topping
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Add 1/2 cup of cacao, 1/3 cup of coconut oil and 1/2 cup of maple syrup to a heat proof bowl
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Stir over a saucepan of simmering water until smooth
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Pour the cacao mixture on top and freeze for 1 hour or until set
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Peel off the baking paper and slice into squares. Serve with berries or pretty petals to add colour.