Sweet gooey salted Caramel, sandwiched between crumbling almond biscuit base and a layer of chocolate, do I need to say anything more. Growing up one of my favourite treats would be to go up to the dairy and get the best caramel slice ever .(Seriously my local dairy makes the best caramel slices ever, nothing has quite matched up to it). It's a classic that I'm sure is going to stick around.

Just think about all the added sugar and trans fats and processed biscuits and flour. Its not something that's good for our waist line and definitely not good for our health for every day consumption. I have altered a recipe I found to try and make mine little less sweeter and healthier, but more creamy and melt in your mouth version. This recipe is dairy free, Gluten free and refined sugar free. Its all natural guys straight from what the earth gave us. 

Seriously these things are to die for, my dad even liked them and he doesn't like anything that is healthy. Lets just say they got demolished by the family. 


Raw Caramel Slice

INGREDIENTS
BASE
1/2 C Raw Brazil nuts
1/4 C Raw Almonds
1/4 C Raw Cashews that have been soaked for 1 hour
1/2 C Mejool dates that have been soaking in hot water for 30mins Minutes
1 tsp Pink Himalayan salt
2 Tbsp Almond meal
2 Tbsp Softened Coconut oil
1 Tbsp Chia seeds

CARAMEL
1 C Mejool dates that have been soaking in hot water for 30minutes
1/4 C Coconut Oil
2 Tbsp Organic Maple syrup
1 C Soaked raw Cashews
3 Tbsp Coconut cream
1/4 tsp Himalayan Salt

CHOCOLATE  (Depending on how much chocolate you want on top, this may need to be doubled in quantity)
1/4 C Coconut oil
1/4 C Cacao
4 tbs Organic Maple syrup


STEP 1
Using a food processor of choice, crumble up your brazil nuts, Almonds and cashews until you have a crumble, don't blend to much that it ends up in a  powder.

STEP2
Check to see if the dates are soft then add the remaining base ingredients in to the processor and keep blending until you have a sticky texture. This is where it can get messy.

STEP 3
Line a square slice tin (I didn't have one) with baking paper and empty in your base mixture. Press down firmly and evenly into the tin making sure to get right into the corners. Place into the freezer for around 20 minutes or until just firm. Use almond meal and coat your fingers in it so the base doesn't stick to you hands when pressing it in the slice tin. 


STEP 4
While waiting for you base to set prepare your caramel layer, Again using your food processor, pour in your caramel ingredients. Blend away until you have a thick and creamy caramel mixture (it may not be completely smooth, there maybe a few lumps from the nuts but that's okay just have it as smooth as possible.) 


STEP 5
Remove your base from the freezer and evenly spread the caramel over the top. Place this back into the freezer for around an hour or until set.



STEP 5
Whilst your slice is setting in the freezer you can prepare the chocolate layer. In a saucepan over a low heat combine the chocolate ingredients and stir until melted. Remove from the heat and let cool for 15 minutes. (It will be a little bit gloopy but it smooths out perfectly).




STEP 6
Remove the slice from the freezer and pour the chocolate mix evenly on top. Once again, place back in the freezer for half an hour until set.

STEP 7
Once set, slice into 1 inch squares and serve. Sprinkle with fresh fruit or a little bit of my Guilt Free Ice Cream (Blog post coming soon)

STORAGE 
Store in the freezer,soft and gooey in the fridge. If you enjoy the gooey texture leave out for 5 to 10 minutes before serving. I find they are a real desert treat when they came straight from the freezer as they kind of taste like caramel ice cream. 




Hope you enjoy them!

If you do end up making these please take a photo on Instagram and tag #shenaenagineats I would love to see your creations.