Raw Caramel Slice



We found this AMAZING recipe on the Lululemon Blog, and couldn’t resist sharing it with you! (Recipe creator Brynley King. Author of Going Coconuts)

Caramel ‘Almost Kit Kat’ Slice

Raw, Vegan, Gluten Free, Refined Sugar Free

ingredients (makes 16 slices):

nutty base
½ cup almond meal
½ cup walnuts
3 tbsp coconut nectar syrup or rice malt syrup
¼ cup raw cacao powder

crunch layer
1 cup almond meal
½ cup coconut flour
½ cup desiccated coconut
2 tbsp coconut nectar syrup or rice malt syrup
1 tsp vanilla extract

gooey caramel layer
3 cups dates, pitted
2 tbsp coconut milk
2 tbsp coconut butter
1/3 cup coconut oil

chocolate drizzle topping
1/3 cup coconut oil, melted
¼ cup raw cacao powder
¼ cup coconut nectar syrup or rice malt syrup

method:

  1. Line a square or rectangle baking tray with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers. (Try not to use a very large baking tray, as you want your slices to be plump.)
  2. To start off your treat, grab all of your nutty base ingredients and place into a food processor and blend.
  3. Place the base ingredients in the tray and firmly press down the mixture. Place the tray in the freezer while you work on your next layer.
  4. The same method again for the next layer—place all the crunch ingredients into the food processor and blend.
  5. Place the crunch mixture in the tray and firmly press down the layer. Place the tray in the freezer while you work on your next layer.
  6. Now the best bit, the caramel layer! Place all ingredients in your food processor and blend. If your dates are sticking to the sides simply scrape the sides and keep blending.
  7. Pour the caramel mixture into the tray and even out the mixture (a spatula is best for this part to even out the gooey caramel). Place the tray in the freezer while you work on your next layer.
  8. Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.

Check out more of Brynley’s recipes on the Going Coconuts website 

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