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Raw Vegan Salted Caramel Slice

Raw Vegan Salted Caramel Slice

Raw Vegan Salted Caramel Slice

Are you drooling yet? This ridiculously thick and delicious caramel slice with a crunchy chocolaty layer is the ultimate treat and is always sure to be a huge hit! 

Best of all, it's gluten free, refined sugar free and raw, and has so many wonderful benefits for your body. The nuts are rich in protein, you get your antioxidant hit from the raw cacao powder and also plenty of fibre from the dates! You are also “activating” the cashews by soaking them, meaning that you are breaking down the enzyme inhibitors, making the nutrients more readily available for absorption by the body.

Makes: 12 slices

INGREDIENTS:

(We used a square baking tin (20cmx20cm), however you can use any shape / size that suits. If you wanted to turn this into a cake then use a round tin)

Base:

  • 3/4 cup almonds (dry roasted) *If you want to keep this recipe 100% raw you can eliminate this step but we highly recommend roasting the almonds to give it a crunchy texture and delicious taste. 
  • 8 fresh Medjool dates (remove stones)
  • 1/4 cup dessicated coconut (without preservatives)
  • 2 tablespoons raw pepitas
  • 2 tablespoons raw cacao
  • Good crack / pinch of salt 

Caramel:

  • 1 ½ cup cashews (soaked overnight)
  • 10 fresh Medjool dates (remove stones)
  • 2 tablespoon coconut oil
  • Good crack / pinch of salt 
  • 2 tablespoons pure maple syrup or rice malt syrup (optional) 
  • 1 tsp vanilla bean paste (optional) 

Chocolate topping:

  • 4 tablespoons coconut oil (heat into liquid if needed)
  • 3 tablespoons raw cacao

 

METHOD:

You will first need to soak the cashews in water overnight or for a minimum of 5 hours

    For the base:

    1. Process all ingredients in a food processor for a minute or so until the mixture becomes nice and sticky but make sure that there are still some nutty chunks in there as this is what creates the deliciously crunchy texture.
    2. Line a baking tin with grease proof paper  – make sure you line the sides as this will help you to remove the slice easily. 
    3. Place the base mixture into the tin and press it down evenly and firmly. Once the mixture is nice and compact, place the tin into the freezer.

    For the caramel layer:

    1. Drain the cashews and place into a food processor and blend until really creamy (you don't need to worry about washing your food processor after making the base). This should take around 5 minutes depending on the strength of your food processer. You may also need to add a splash of water to the cashews if they are clumping together and not breaking down properly.
    2. Add all the remaining caramel ingredients and blend until combined and the dates have broken down. 
    3. Pour the mixture over the base layer and place the tin back into the fridge and allow to set for at least 4 hours. You can also place in the freezer to speed up this step. 

    For the chocolate topping:

    1. Melt the coconut oil in a saucepan or microwave and stir in the cacao powder until it is a smooth chocolate sauce. *You may be tempted to add some sweetness to this bitter sauce, but it goes perfectly with the sweet caramel layer!
    2. Drizzle onto the slice and refrigerate until set.
    3. When you go to cut the slice after the chocolate layer has been applied it will crack a bit. If you want to avoid this then slice up into pieces and then drizzle the chocolate on once slices. 

    This slice stores well in the fridge in an airtight container for up to 5 days. This slice is also amazing straight out of the freezer - this is how Nimble HQ love to eat it :)

    Warning though – this slice is truly addictive and delicious and EVERYONE will love it! Enjoy!

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