Raw Caramel Slice

If I know one thing, that is surely sweet treats. And you and your family are going to go crazy for this raw caramel slice.

I have had quite the love affair with the caramel slice over the years. I know exactly what constitutes a great one, and unfortunately a lot of them don’t make the cut: Too sickly. Gritty caramel. Not using quality chocolate. The list goes on. If you live in Auckland and haven’t tried the caramel slice from Wild Wheat Bakery, you need to change that ASAP. As far as unhealthy, decadent treats go, this one tops my list. We can’t all be healthy all the time. Well not me anyway!

The caramel slice I grew up with was typically made with condensed milk, which would bake in the oven (or still in the can, on the stovetop) until a rich, golden caramel was achieved. It was then poured on top of a coconut shortbread base. Once the caramel was set, melted dark chocolate was poured over the top. True decadence. But sadly, if you’re eating healthy and try to steer clear of sweet treats, it’s not an option for many people. A life without caramel slice?! How depressing. But fret no more! If you want a healthy version of this classic treat, then you have to make this.

Not only does it taste amazing, it has real benefits for your body. Like antioxidants from the cacao powder, protein from the cashew butter and almond flour and dietary fibre from the coconut. This snack will help curb your cravings thanks to its filling properties. You can also make this recipe vegan by replacing the honey with brown rice syrup.

If you have dietary restrictions, this slice is for you as it’s gluten-free, dairy-free and refined sugar-free. Bonus!

The whole recipe is made with a food processor and because it’s raw, it means zero oven time. Which is definitely a bonus for the coming Summer months!

The process:

First:

Second:

You’ll prepare the caramel layer. This is when I like to wipe out the food processor, so the caramel doesn’t get any almond meal or coconut in it. You want it smooth, so not skipping this step will ensure it will be. Then to the clean food processor, you’ll add the cashew butter, honey, maple syrup, coconut oil, coconut cream and vanilla extract. This will get blended at medium speed, being careful not to over-mix. Then you’ll pour it over the base layer and put it in the refrigerator to chill for at least 30 minutes.

Lastly:

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4.75 from 4 votes

Raw Caramel Slice

A quick and easy raw caramel slice that doesn’t contain dates. 

Course: Dessert, Snack

Servings: 16 bars

Ingredients

Base layer:

• 1 cup almond meal
• 1 cup shredded coconut
• 2 tablespoons honey
• 3 tablespoons cacao powder
• 1 tablespoon coconut cream
• pinch of salt

Middle Layer:

• 6 tablespoons cashew butter
• 1 tablespoon honey
• 3 tablespoons maple syrup
• 4 tablespoons coconut oil liquid
• 3 tablespoons coconut cream
• 1 & 1/2 teaspoons vanilla extract

Top Layer:

• 6 tablespoons cacao powder
• 4 tablespoons coconut oil melted
• 2 tablespoons maple syrup
• coarse sea salt for sprinkling optional

Instructions

• Line an 8 inch square pan with parchment paper, with an overhang on each side for easy removal. 

  2. Make the base layer: Place all the ingredients for the base layer into the food processor. Blend at high speed until mixture has a fine, sticky crumb. Press mixture firmly into pan using your fingertips and set aside. 

  3. Make the middle layer: Place all the ingredients for the middle layer into the food processor and blend at medium speed until combined. Don’t over-mix. Pour mixture over the base layer and place in the refrigerator to set. (30 minutes to 1 hour). 

  4. Make the top layer: In a medium bowl, place the cacao powder, coconut oil and maple syrup and stir with a rubber spatula until combined. Pour the topping over the slice, spreading quickly with the spatula. It will harden quickly as it comes into contact with the chilled slice, so spreading quickly is necessary. Return the slice to the refrigerator to set. Once set, cut into slices, using a sharp knife. 

Notes

• Store slice in an air-tight container in the refrigerator for up to 7 days. It will not be stable at room temperature. 
• If you’d like to make this recipe vegan, replace the honey for brown rice syrup (also known as brown malt syrup). 
• Clean the food processor with a paper towel after making the base layer. This will stop any coconut or other ingredients from getting into your caramel layer. 
• You can make this recipe vegan by substituting the honey for brown rice syrup.

Recipe inspired by Wholefood Simply