An easy version of the raw caramel slice

I quite rarely prepare or “unbake” any dessert treats or sweets myself although I love eating #rawcake in the various Helsinki cafés. There are several reasons…First, I as live alone, the sweets would very likely just ALL end up in my own mouth before I had time to serve them to anyone. Second, I think that the recipes I’ve seen for especially the yummy looking raw treats I would love to make seem somewhat complicated. They often also require a bunch of fancy stuff I don’t have in my kitchen usually and might not find too much use for afterwards. Third, I’ve never even been that much after too sweet things –  I do love eating fresh fruit daily (and sometimes dried fruit, figs especially) – but as I have quit processed sugars already some years ago, I just don’t feel a need for having a dessert ready in my fridge for every day.
Despite all the reasoning above, these certain kind of raw caramel slices (appearing all over social media at the moment), have totally caught my attention lately. I’m sure all of you can picture in your mind these kind of scrumptious, layered, fudgy and delicious looking treats I am talking about. So, inspired by the several images I’ve seen lately, I thought that for once I’d try to make my own version, from the ingredients I had on hand and I often use otherwise too. With the extra condition that I could make the treats without a powerful blender or processor: despite my forever long plans to get a Vitamix, I still don’t have one.

These slices turned out just like I expected – sweet but not overwhelmingly sugary and with a yummy surprising twist from the tahini! They were super easy to make and did not require too much ingredients either like I planned. I hope you will enjoy them as much as I do. (And pls excuse my use of tahini with everything…I just can’t help it).

Raw choc-tahini-caramel slices

What you will need:

BASE:

8 big Medjool dates (yup, they pretty much need to be Medjool)

0,25dl almond flour

0,25dl shredded coconut

1tbsp coconut oil

pinch of Himalayan salt

MIDDLE:

1dl cashews (soaked for 4-5 hours)

3tbsp unsalted tahini

2tbsp dried mulberries (I used black ones)

1/2tsp vanilla powder

1/2tsp cinnamon

1tbsp coconut oil

TOP:

2tbsp coconut oil

1tbsp raw cacao

1tsp lucuma

1tsp maple syrup

How to do it?

BASE:

  1. Deseed your dates and then slice them into small slices first lengthwise, then crosswise. (You could also use your superpower processor if you have one).
  2. Mix all the dry ingredients and add to the dates. Work the “dough” with your hands until you have a sticky mess.
  3. Finally, add the melted coconut oil and press the dough evenly on the bottom of a rectangular box.
  4. Place the “dough” in the freezer while you prepare the next layer.

MIDDLE

  1. Rinse the soaked cashews well, then process everything except the mulberries in your blender until smooth.
  2. Take the base from the freezer and spread the tahini fudge on top of it. Press the mulberries evenly “inside” the fudge.
  3. Again, place the dough in the freezer to set to wait for the final layer.

TOP:

  1. Just mix all your ingredients together with a spoon and pour the chocolate over the previous layer (from the freezer). Be quick because the chocolate will set up fast!
  2. Place the whole thing once more in the freezer and this time let it stay there for at least a couple of hours. Once the dough has set, cut it into 8 even pieces. Defrost the slices only for 5-10 minutes or so before serving.

xx a

 

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