raw caramel slice – delicious, rich and kinda healthier

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?

• It’s richer in nutrients
  • Almonds are a source of Vitamin E, the youthful vitamin
  • Cacao is a source of free-radical fitting antioxidants
  • Coconut oil is a source of lauric acid, known for antimicrobial properties

  • 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!

• 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:

• Those with a nut allergy
• Low FODMAP diets or fructose malabsorption. Dates are rich in fructose
• 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

1. Grease a square (20cm x 20cm) baking tin and line it with baking paper
2. 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
3. Once ready, press the mixture into the base of the baking tin
4. Refrigerate for 30 mins-1 hour to set (or freeze for a quicker result)

Making the middle

1. Add 2/3 cup of almonds to food processor. Process until a butter-like consistency
2. 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
3. Spread the caramel over the base and return to the fridge to set

And finally the topping

1. Add 1/2 cup of cacao, 1/3 cup of coconut oil and 1/2 cup of maple syrup to a heat proof bowl
2. Stir over a saucepan of simmering water until smooth
3. Pour the cacao mixture on top and freeze for 1 hour or until set
4. Peel off the baking paper and slice into squares. Serve with berries or pretty petals to add colour.