This raw vegan caramel slice is a favourite in my house. It’s high in B vitamins, iron, calcium, potassium, selenium, zinc and protein, and I have been told it tastes better than the real thing. Another plus is that it doesn’t use different types of nuts. A lot of raw vegan desserts use a decent amount of nuts in both the base crust and in the filling. This recipe only uses nuts in the base, so it won’t weigh you down, and you can help yourself to a generous slab of raw caramel goodness!
For the base:
- 1 cup raw organic cashews
- 6 organic medjool dates (pitted)
- 1 cup organic shredded coconut
- Sprinkle of Himalayan pink rock salt (optional – but helps bring out the flavours)
- Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
- Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
- Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
- Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
* Soaking nuts before using them in any dish helps destroy the enzymes that are hard for the digestion. Soaking also helps release more nutrients from the nuts. Dry nuts process better than wet nuts when using them for a base; you’ll get a better texture as well. So, do try and dry the nuts beforehand, or use activated nuts. You can use unsoaked nuts, but do be aware that the ‘enzymes’ will remain.
* Unhulled tahini has more nutrients and far less sodium than hulled tahini. Taste-wise, unhulled tahini is more distinctive and has an almost smokey flavour, which suits the caramel perfectly. Use whichever tahini you prefer.
This recipe was republished with permission from PlantFedCandy.