I don’t know about you but I have never seen so many raw caramel slices in my life! My whole entire Instagram feed is bombarded with them but hey, i’m not complaining! 😉
Recently I gave into the hype and made the most incredible raw caramel slices. They were decadent and not to mention very dangerous.
Sadly, the recipe is not mine to repost. As good as they were, they were too fatty for my preferences and it wasn’t necessarily the “good” type of fat either.
Almost all of the recipes I have seen for these infamous delicacies either have loads of nuts, coconut oil or both. That’s why I took it upon myself to create the ultimate oil free, nut-free, allergy friendly and waistline friendly caramel slice!
I am not going to lie, the first ones I made with all of the nuts and oil were more delectable. But these raw caramel slices are much healthier and could even be enjoyed on a daily basis if desired. So. ulimately these ones win by a long shot.
A chewy, oat-y base with an earthy caramel layer complemented by raw chocolate and hints of sea salt; these are the perfect guilt-free treats to satisfy your sweet tooth sans a sluggish aftermath!
raw v, gf, oil-free, nut-free, refined sugar-free
-1 cup gluten-free oats
-12 Medjool dates
-1/4 cup water
-16 Medjool dates
-3 tbsp. Tahini or Sunflower seed butter (if you are not allergic to nuts, I suggest using almond butter!)
-1 tsp. vanilla powder (or vanilla extract)
-1 tbsp. coconut sugar
-1/8 tsp. sea salt
-1/4 cup water
-3 tbsp. melted cacao butter
-2-3 tbsp. cacao powder (or carob)
-1 tbsp. pure maple syrup (or agave)
Optional: pinch of vanilla
For the first layer pulse the oats in a food processor to a flour. Add in the pitted dates and water until a dough-like consistency forms. Spread evenly on a small baking dish lined with wax paper and leave to harden in the freezer. For the caramel layer add all ingredients to a food process or blender and blend until smooth. Add on top of the first layer and place back into the freezer. For the chocolate: Either using a microwave or a stove, melt the cacao butter until liquified. Stir in as much cacao powder as it takes to reach a thick consistency and finally add in your sweetener. Once the second layer has firmed, pour the chocolate atop the caramel and leave to set in the freezer for at least 4 hours. When ready to serve, take the slices out at least 20 minutes prior to serving.