Raw Almond Caramel Slice

 
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One of the first raw treats I ever made was a raw caramel slice, since trying that I have been addicted to recreating recipes with a healthy twist. Now, that recipe was amazing but I have taken it up a notch with this Raw Almond Caramel Slice. A true crowd favourite. Even the biggest healthy treat sceptics approve.

The base consists of almonds, dates, flaxseeds, coconut and vanilla extract. A great source of Omega-3 fatty acids. Click here to see my Instagram post to learn more about the importance of Omega-3 fatty acids.

I swear the caramel in this is just as yummy as the real deal! The clever addition of tahini (sesame paste) in the caramel and flaxseeds in the base, stops blood sugar levels spiking as they would with a traditional sugar loaded Caramel Slice. 

This Almond Caramel Slice is a perfect example of a snack that’s good for you — providing you with plenty of healthy fats, vitamins, and minerals all in one perfectly sweet package.

INGREDIENTS

FOR THE BASE

  • 1 cup almonds

  • 1/4 cup flaxseeds

  • 1/4 cup shredded coconut

  • 12 fresh medjool dates, pitted

  • 1 TSP pure vanilla extract

FOR THE CARAMEL

  • 1/4 cup almond butter

  • 1/4 cup unhulled tahini (sesame paste)

  • 3 TBSP melted coconut oil

  • 1/2 cup maple syrup

FOR THE CHOCOLATE

  • 1/4 cup coconut oil

  • 1/4 cup maple syrup

  • 1/4 cup cacao powder

METHOD

  1. To make the base, place the almonds, flaxseeds and shredded coconut in a food processor and pulse until they resemble coarse breadcrumbs. Add the dates and vanilla extract and pulse until the mixture comes together. Line an 8×8 inch baking pan with with parchment paper.

  2. Firmly press the mixture into the pan and roll a flat glass along it pressing down to even out.

  3. To make the caramel, combine all the ingredients in a food processor.

  4. Pour the caramel mixture over the base and freeze for minimum one hour.

  5. To make the chocolate melt the coconut oil and maple syrup over very low heat. Fold the cacao powder in and stir until combined.

  6. Remove the pan from the freezer and pour the chocolate over the caramel layer. Smooth with spatula.

  7. Freeze for another hour, then cut into small bars.

  8. Serve immediately or store in an airtight container in the freezer for a later snack!

Amanda Lupica