Raw Caramel Slice
Ok, this recipe is supposed to be vegan…but my version is much-much better!!! The first time I wanted to create (eat) it, I had no idea what the hell ‘almond butter’ could be and I have to confess that there was no desiccated coconut in the kitchen pantry simply because I hate it. Oh, yeah, one more thing: there was also a shortage of dates in my stock, so I exchanged the missing amount with three fat and juicy dried figs. Yes, I know. I am headstrong. And mean. And creative. :-)))) After exchanging the almond butter for butter, the desiccated coconut for oat flakes and adding the figs, the result was just pure pleasure. Feel free to change anything in this… or any of my recipes! Good luck!
(If you insist on keeping this recipe vegan, use the ingredients in the brackets)
INGREDIENTS:
Almond base:
120g almonds
25g slightly roasted oat flakes (desiccated coconut according to the original recipe)
120g soft dates, pitted
60ml melted coconut oil
date caramel:
240g mix of pitted soft dates and 3 figs
105g COLD butter (with natural almond butter it will be vegan but heavy and chewy - good luck with spreading it over the cake!!! - a hammer can be handy :-D)
2 tablespoons maple syrup
2 teaspoons vanilla bean paste or vanilla extract
¼ teaspoon sea salt flakes
on the top:
100g chocholate (70%)
30g butter (or coconut oil)
METHOD:
1. line a 20cm square slice tin with baking paper for the almond base. Place the almonds, coconut, dates and oil in a food processor. Process for 1-2 minutes or until the mixture resembles fine breadcrumbs.
2. Using the back of a spoon, press the mixture into the base of the tin and refrigerate for 30 minutes but really, nothing happens if you skip this step.
3. To make the date caramel, place the dates (+figs), butter/almond butter, maple syrup, vanilla and salt in the cleaned food processor and process for 1-2 minutes or until smooth.
4. Spread over the base and refrigerate until you melt the chocolate with the butter in a small saucepan (on low heat). Stir it constantly, the chocolate burns easily!
5. Pour the chocolate mixture over the caramel and refrigerate for 2 hours.
Lift the cake out of the pan. With a sharp knife, cut it into squares and return it to the fridge until you are ready to eat. (It is supposed to be served cold)
