Gluten Free Raw Salted Caramel Slice

Rochelle Scanlon

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Gluten Free Raw Salted Caramel Slice

Made from wholesome and natural ingredients, enjoy this Raw Salted Caramel Slice recipe guilt free! You can top up on all your baking essentials with us!

 

 

 

 

 

Credit https://bit.ly/30jYm2Y

Ingredients

Base
  • ½ cup almond meal
  • ¾ cup raw walnut pieces
  • ½ cup dessicated coconut
  • 7 medjool dates, pitted
  • 1 teaspoon vanilla essence
  • 3 tablespoons melted coconut oil
  • pinch sea salt
Caramel filling
  • 1½ cups dried dates
  • ½ cup almond butter
  • ¼ cup coconut cream
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla paste
  • pinch sea salt
Chocolate topping
  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • ¼ cup maple syrup

Directions

  1. Line a 20cm x 20cm baking tray with plastic wrap.
Base
  1. Add all the ingredients into a high-speed blender or a powerful food processor. Blitz for 2–3 minutes until relatively even in consistency and it sticks together when pressed between your fingertips.
  2. Press the mixture evenly on to the prepared tray, using your fingers to press and flatten. Place in the freezer.
Caramel filling
  1. Place all ingredients in your blender or food processor. Blitz until very smooth in texture. This will take up to 5 minutes. Scrape the sides of the machine with a spatula as necessary.
  2. Pour caramel on to the base. Use a skinny spatula to smooth the surface.
  3. Place into freezer to set for 4–6 hours before starting the chocolate layer.
Chocolate topping
  1. Combine all ingredients in a saucepan over a very low heat.
  2. Remove from the heat as soon as the coconut oil is liquid and whisk very well.
  3. Pour over the chilled slice and return to the freezer for 2 hours to set.
  4. Remove the slice from the freezer and allow to sit for 10 minutes before slicing into bars. The bars must be stored in the freezer in an airtight container and will last for 2 months.
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Directions

  1. Line a 20cm x 20cm baking tray with plastic wrap.
Base
  1. Add all the ingredients into a high-speed blender or a powerful food processor. Blitz for 2–3 minutes until relatively even in consistency and it sticks together when pressed between your fingertips.
  2. Press the mixture evenly on to the prepared tray, using your fingers to press and flatten. Place in the freezer.
Caramel filling
  1. Place all ingredients in your blender or food processor. Blitz until very smooth in texture. This will take up to 5 minutes. Scrape the sides of the machine with a spatula as necessary.
  2. Pour caramel on to the base. Use a skinny spatula to smooth the surface.
  3. Place into freezer to set for 4–6 hours before starting the chocolate layer.
Chocolate topping
  1. Combine all ingredients in a saucepan over a very low heat.
  2. Remove from the heat as soon as the coconut oil is liquid and whisk very well.
  3. Pour over the chilled slice and return to the freezer for 2 hours to set.
  4. Remove the slice from the freezer and allow to sit for 10 minutes before slicing into bars. The bars must be stored in the freezer in an airtight container and will last for 2 months.