No, it’s not a typo – we’ve given the good old caramel slice an absolutely decadent, guilt-free makeover. The cacao base and gooey caramel filling make these perfect for nailing those choc-caramel cravings. So ‘charamel’ it is, for this raw clean dessert. A mouth watering blend of salty and sweet – dairy free, gluten free, refined sugar free, additive free and packed with nutrients from maca powder, unhulled tahini, pepitas and sunflower seeds.
A sweet little nightcap when the fridge is calling after dinner, or a macro-friendly bite to enjoy with a cup of extra-strong tea, this raw treat is on high rotation in our house.
THINK OF IT AS A CLEAN EATING CARAMEL SLICE (THAT TASTES TOTALLY NAUGHTY)…
Sure you could eat a Mars bar. Or a Snickers. Or any other processed chocolate that answers your urgent craving for chocolate, sweetness, a little salty tang and that mouth-feel that just says ‘indulgence’.
Or you could ditch the inevitable guilt and opt for this raw caramel slice instead, packed with goodies your body will enjoy. Seeds for healthy fats, dates because dates!, coconut milk to add creaminess, maple syrup because I will eat maple syrup on virtually ANYTHING, and a dash of pink Himalayan salt to cut that sweetness. If you can keep it in freezer long enough to set, you’re doing better than me. Excuse me while I lick the bowl…
P.S. You’ll want to keep this bad boy refrigerated to keep it at its luscious best. At room temp, it tends to fall into a gooey, caramel, chocolatey mess, so don’t be tempted to pack it in a lunchbox unless you relish licking the container, and your fingers, and probably your chin.
Take it out of the freezer while you boil the kettle and it will be perfectly ready to enjoy when your tea is brewed. Just make sure you stop at one.
Salted Charamel Slice
- 90 g sunflower seeds
- 90 g pepitas
- 1 tbsp raw cacao powder
- 60 g virgin coconut oil
- 1 tsp maple syrup
- 180 g medjool dates, pitted and chopped
- 80 ml light coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp unhulled tahini
- 1 tsp maca powder
- 1 pinch pink Himalayan salt
- Line a loaf pan.
- Add cacao and blitz to combine. Set aside half the mix.
- Add maple syrup and coconut oil to the remaining seed mix, and blend again to completely combine. It will form a dry crumb. (You can chuck the base in the freezer at this point to make it extra firm, or just leave out if you’re lazy like me.)
- Spread crumb over base of loaf pan and push down firmly to smooth. Damp fingers make this bit easier. Blend sunflower seeds and pepitas until filled chopped and a breadcrumb-like consistency.
- Blend dates with half the coconut milk to combine, then add the other ingredients and blend, blend, blend until a smooth caramel paste forms.
- Spread caramel evenly over the base.
- Sprinkle the remaining choc seed mixture over the filling. Give the loaf pan a gentle shake to make sure it’s all covered, and press into corners if needed.
- Freeze until firm then slice into bars. Keep in the freezer for best results.