The main issue has been the ‘caramel’. My first attempt went straight into the bin (way too runny). Next attempt, I got the consistency right but it tasted too ‘tahini-ish’, which would be fine if it were a raw tahini slice.
Well, a few attempts later, I am pleased to report…that I am close, very close. I was going to save this post until I got it perfect, but this Leonard Cohen quote kept intruding into my thoughts;
“Ring the bells that still can ring
Forget your perfect offering
There is a crack in everything
That’s how the light gets in”
This rang true (for me and my caramel slice). There is a ‘crack’, on the top layer to be exact. But it tastes good, so good that I can only make a small batch at a time as I have issues with portion control (but that’s for another post).
Raw caramel slice
¾ cup almonds
¼ cup coconut oil
1 tablespoon maple syrup (or raw honey)
1 cup raw cashews
¼ cup coconut oil
1 tablespoon tahini
2 tablespoons maple syrup (or raw honey)
1 teaspoon vanilla extract
1/3 cup coconut oil (melted)
¼ cup raw cacao powder
¼ cup maple syrup (or raw honey)
Line a small baking tin with baking paper
To prepare the base, pulse the almonds in a blender until a fine powder is formed.
Add in dates, coconut oil and maple syrup and blend again until a nice dough is formed.
Using your fingers, press the dough into the tin firmly and place in the freezer to set.
To prepare the caramel, add all the ingredients into the blender and blend until a smooth and creamy texture is formed.
Spread the caramel onto the base and place into the freezer to set a little.
To make the chocolate layer, whisk all the ingredients until smooth.
Spread the chocolate sauce on top of the caramel layer.
Allow it to set in the freezer then slice and serve.
Makes 12 squares