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Raw Almond Caramel Slice

A wicked treat without the guilt!
  • By Jacqueline Alwill - The Brown Paper Bag
  • 7715 Views
  • 2 Comments
http://www.foodthinkers.com.au/images/easyblog_images/451/raw-slice.jpg
Ready Time
30 mins
Preparation
30 mins + chilling time
Cooking
 -  
Serves   20
ready_time
30 mins
Ready Time
30 mins + chilling time
Preparation
 -  
Cooking
  20
Serves
server

The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.

Jacqueline is passionate about helping others learn to love nutritious food,  be creative and understand how it can provide their body with energy.

“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”

 

Ingredients

Base

  • ½ cup walnuts
  • ¼ cup almonds
  • ½ cup medjool dates, seeds removed (approx 5 dates)
  • 2 tbsp coconut oil, melted
  • 3 tbsp raw cacao powder
  • 1 tbsp linseeds
  • 1 tbsp chia seeds
  • 2 tbsp rice malt syrup

Caramel

  • ¼ cup almond butter
  • 2 tbsp tahini
  • 2 tbsp rice malt syrup
  • ¼ cup dates, seeds removed (approx 3 dates)
  • 2 tsp vanilla
  • 1 tsp maca powder
  • ¾ cup chopped almonds

Top

  • 3 tbsp coconut oil
  • 3 tbsp rice malt syrup
  • 3 tbsp raw cacao powder

 

Method

  1. Combine all base ingredients in Breville Kitchen Wizz Pro and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. If you need to loosen the ingredients to assist with processing, add a touch of water.
  2. Line a square cake tin (20cmx20cm) with baking paper, then evenly spread base into tin and place in freezer while preparing caramel and topping.
  3. Place all ingredients, except chopped almonds, in the food processor and blitz until smooth caramel is formed. Spread over the base and top with ½ the chopped almonds, then place back in the freezer once again.
  4. To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate.
  5. Pour molten chocolate over the slice and spread evenly then top with remaining chopped almonds.
  6. Return slice to freezer and allow to set for approximately 4-6 hours.
  7. Store in freezer and can be kept for up to 2 weeks.

+Nutrition Tip: given the richness of this slice, I would suggest just eating a small portion to satisfy your sweet tooth. I have recommended 20 serves from the slice. Remember, just because they are raw treats, it doesn’t mean we need to overeat and lose the nutrition we gain from other foods in our diet to create BALANCE.

Comments

Comments

  • Daniella Sunday, 19 July 2015

    How about replacing the rice malt syrup for maple syrup( genuine).

  • Breville Food Thinkers Monday, 20 July 2015

    Hi Daniella, Jacqeline says you can replace but it will be very sweet. So you might want to reduce the quantity a bit.

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Guest Saturday, 21 October 2017

 
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