Raw Vegan Double Chocolate Caramel Slice Recipe


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This is a real chocolate indulgence dessert that is sure to sort out any sweet cravings.

Servings: 4 Portions

The caramel layer here is gooey so you may want to make 4 separate servings instead of one large piece to cut up or freeze for a little while after to firm it up for easier cutting.

Ingredients:

For The Chocolaltey Base
 1 cup Dates
 ½ cup Walnuts
 ½ cup Almonds
 2 tbsp Raw Cocoa Powder (Cacao)
 1 tsp Vanilla Extract
For The Caramel Centre
 1 cup Dates
 ¾ cup Water
 ¼ cup Almond Butter
For The Chocolate Top
 ½ cup Cocoa Butter
 ¼ cup Raw Cocoa Powder (Cacao)
 1 tbsp Vanilla Extract
 2 tbsp Maple Syrup (Other liquid sweeteners such as agave or honey could be used too)

Directions:

1

Melt your cocoa butter ready for later. I prefer to put mine in the dehydrator so that I won't accidentally over heat it (overheating won't make it taste bad, just change the nutritional structure).

To Make The Chocolately Base
2

Place all the base ingredients in a food processor and process until finely chopped.

3

Press it down at the bottom of a bottomless pan. Or cut off the bottom of a plastic pot and stand it on a plate (just make sure if there is a slight curve to the pot that the widest point is at the bottom!)

To Make The Caramel Middle
4

Add all the sauce ingredients to your blender. If you don't have a high-speed blender, you'll want to soak your dates in the water for 30 mins - an hour prior to blending to get a smoother sauce. Once it's ready, pour it straight over the base then level it out.

To Make The Chocolatey Top
5

Stir the rest of the topping ingredients into the melted cocoa butter then pour straight on top. You can save some back to put in a silicone ice cube tray for some decorative shapes on top.

6

If you chill your slice too quickly, the chocolate topping will "bloom" which means the chocolate colour on top will lighten and discolour. So ideally let it cool to room temperature before putting in the fridge. Within a couple of hours of being in the fridge the top should be hardened. If you want it squelchy, then go ahead and slide it out of the top pan/tub to serve it like that. If you want to cut it, or move it from the pan base, you would be better to pop it in the freezer until the caramel layer firms up.

7

I served mine with fresh raspberries, but fresh mint goes really nicely too, as would a banana slice layer in the middle of the caramel.

 

Ingredients

For The Chocolaltey Base
 1 cup Dates
 ½ cup Walnuts
 ½ cup Almonds
 2 tbsp Raw Cocoa Powder (Cacao)
 1 tsp Vanilla Extract
For The Caramel Centre
 1 cup Dates
 ¾ cup Water
 ¼ cup Almond Butter
For The Chocolate Top
 ½ cup Cocoa Butter
 ¼ cup Raw Cocoa Powder (Cacao)
 1 tbsp Vanilla Extract
 2 tbsp Maple Syrup (Other liquid sweeteners such as agave or honey could be used too)

Directions

1

Melt your cocoa butter ready for later. I prefer to put mine in the dehydrator so that I won't accidentally over heat it (overheating won't make it taste bad, just change the nutritional structure).

To Make The Chocolately Base
2

Place all the base ingredients in a food processor and process until finely chopped.

3

Press it down at the bottom of a bottomless pan. Or cut off the bottom of a plastic pot and stand it on a plate (just make sure if there is a slight curve to the pot that the widest point is at the bottom!)

To Make The Caramel Middle
4

Add all the sauce ingredients to your blender. If you don't have a high-speed blender, you'll want to soak your dates in the water for 30 mins - an hour prior to blending to get a smoother sauce. Once it's ready, pour it straight over the base then level it out.

To Make The Chocolatey Top
5

Stir the rest of the topping ingredients into the melted cocoa butter then pour straight on top. You can save some back to put in a silicone ice cube tray for some decorative shapes on top.

6

If you chill your slice too quickly, the chocolate topping will "bloom" which means the chocolate colour on top will lighten and discolour. So ideally let it cool to room temperature before putting in the fridge. Within a couple of hours of being in the fridge the top should be hardened. If you want it squelchy, then go ahead and slide it out of the top pan/tub to serve it like that. If you want to cut it, or move it from the pan base, you would be better to pop it in the freezer until the caramel layer firms up.

7

I served mine with fresh raspberries, but fresh mint goes really nicely too, as would a banana slice layer in the middle of the caramel.

Raw Vegan Double Chocolate Caramel Slice Recipe

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