Now this is an O.G blog post dating back to twenty thirteen!
This recipe was created back when the raw treat scene hit main street media.
Everyone was seemingly creating recipes using two prime ingredients, dates & nuts, yet still managing to produce endless flavour combinations - lemon cheesecake, jaffa brownies, bounty bars and more.
I too was rather fascinated and had my go at creating the raw nutrient dense treats, hence my version of raw caramel slice here.
I haven't made this recipe in years (it's now 2020) and only thinking to revisit the blog post so I could update the photographs.
As I worked my way through the original very basic recipe notes, I sampled the caramel to make sure I was on track, and boy did it taste good!
"This recipe is something."
I finished the slice with the raw chocolate (impressing myself with the glossy finish) and finally tasting it post shooting, did I realise this recipe really is EPIC!
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
1 cup raw almonds
Pinch of fine salt
4 large medjool dates, pitted
2 tbsp water
12 large medjool dates, pitted
1 tsp maca powder (optional)
¼ cup hulled runny tahini
2 tbsp coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla extract
¼ tsp fine salt
⅓ cup boiling water
¼ cup raw cacao powder
¼ cup maple syrup
2 tbsp coconut oil
Line a standard size loaf tin with baking paper.
To a food processor add the almonds & salt - blend until a fine meal.
Now add the pitted medjool dates and blend again.
While the motor is running, gradually add the water.
Continue blending until the dough forms a ball.
Press the base into the lined loaf tin and use the back of a spoon to flatten.
If the mix sticks to the spoon, lightly coat with water.
Allow base to set in the fridge while you made the caramel.
Wipe out your food processor with a kitchen towel.
Add all caramel ingredients and blend until smooth- you may need to scrape down the sides with a spatula.
Pour the caramel over the base and allow to set in the fridge for at least an hour before you make the chocolate.
To make the chocolate add all chocolate ingredients into a small saucepan.
Set heat to low and gently melt everything together; you're not looking to cook anything here, just combining.
Using a whisk stir out any lumps and when it looks nice and smooth pour over the base.
Allow the slice to set for a further 30mins before slicing.
- Recipe updated 1st May, 2020 -