Raw Almond Butter Caramel Slice


I remember when I first became interested in cooking. I began with a lot of baking and experimenting in the kitchen, and caramel slice was one of my favourite things to make. There's something about the different layers and textures that makes the slice seem more sophisticated than other baked sweets. I clearly remember eating condensed milk by the spoonful from the can while making the caramel filling. It was honestly one of the most sugary slices and I cringe now to think about those days. This recipe on the other hand has had a full overhaul. No more sugar, processed white flour or condensed milk. Instead the sweetness comes from the natural goodness of dates and is combined with the richness of almonds and macadamia nuts and balanced out by the beautifully bitter raw cacao.

I love being able to create something so delicious that reminds me of the sweets I used to bake in my childhood but without all of the sugary over load. I really do believe in the 80/20 rule and I think indulging in delicious treats every now and again is part of a wholesome balanced diet. In fact I'm going to have a piece of this slice right this very moment....you should too! 



1.5 cups macadamia nuts
3/4 cup almond meal
3/4 cup shredded coconut
3/4 cup melted coconut oil
1 tsp salt

400g dates (covered with boiling water and soaked for at least two hours preferably four to five) 
1 cup melted coconut oil  
4 tbsp almond butter
3 tsp himalayan salt
1 cup almond meal

3/4 cup melted coconut oil
3/4 cup raw cacao
3/4 cup reserved date juice  

Place all the dry ingredients for the base into a food processor. Pulse until the mixture resembles bread crumbs. Add the coconut oil and blend briefly to incorporate the oil evenly through the mix.
Line a 20 x 30 cm tray with baking paper. Spread the mixture evenly over the base of the lined tray. Place on a flat surface in the fridge to set. 

While the base is setting make the filling. Wash the food processor ready to use again. Drain the dates using a sieve (reserve the soaking water) and place in the food processor along with coconut oil, almond butter and salt. Blend well until the mix is super smooth. Add the almond meal and blend again making sure there are no lumps. 

Remove the base from the fridge (make sure it is set firm! If in doubt leave it a little longer to set.) Spread the filling over the base making sure to smooth the top to a nice flat, even surface. Return to the fridge and leave to set for a couple of hours. 

For final layer place all the ingredients in a nutri bullet or blender. Blend until smooth and thick. Once the filling has set firm spread chocolate topping over the caramel filling and return to the fridge to set. 

Once the topping has set the slice is ready to serve. Cut into small squares as it is soooo rich. Enjoy as is or pair with a black coffee for the perfect match!


Georgia Clarke-Edwards