Raw Choc-Caramel Nut Slice

A simple & easy 3-layer chocolate and caramel raw dessert that is gluten free, dairy free, refined sugar free & vegan.

Ingredients (makes 6 small pieces)

Base

  • 5 raw Brazil nuts
  • 1/4 cup raw walnuts
  • 1/4 cup raw almonds
  • 1/4 cup buckwheat seeds
  • 2 dates, soaked
  • 2 tbl coconut oil
  • 1 tsp rice malt syrup
  • Pinch of organic cinnamon

Filling

  • 3/4 cup almond milk
  • 1/2 cup raw macadamia nuts
  • 4 dates, soaked
  • 2 tbl coconut flour
  • Pinch of sea salt
  • 1 tsp gelatin (optional for vegans)

Top

  • 1/2 cup raw cacao powder
  • 2 tbl coconut oil
  • 2 tbl hot water
  • 1 tbl maple syrup (or rice malt syrup)

Method

  1. Combine base ingredients and press down into the muffin tin as shown in the image below. Set in the fridge for 30 minutes.

2. Soak the dates for 30minutes while the base is setting. Then combine the filling ingredients until a thick creamy consistency. Pour on top of base evenly and set in the fridge for a further hour.

3. Combine all the top ingredients until smooth consistency is reached and poor this on top of the filling. I added cacao nibs and a sprinkle of sea salt on top, but this is optional. Set in the fridge for a further hour or until chocolate topping has set.

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