This raw vegan caramel slice is even better than it looks! I merged a few recipes I found into this divine stack of yumminess …

Ingredients and method:

For the base …

1½ cups raw almonds
½ cup dates
1 teaspoon vanilla powder
4 tablespoons coconut oil
4 tablespoons filtered water

In a blender or food processor, blend everything together to a sticky, dough-like consistency.

Line a slice tray with baking parchment and push the dough into the bottom evenly so you have a thin layer, then place tray into the freezer.

For the centre …

1 cup macadamia nut paste (or cashew nut paste)
½ cup dates
½ cup coconut oil
1 teaspoon vanilla powder
2 tablespoons maple syrup (or honey)

Place everything into a food processor or blender and puree. You are looking for a creamy consistency so leave blending for a good few minutes till the dates have completely broken down.

Once the bottom layer is set (about 10 minutes), pour the centre layer over and put it back in the freezer to set (about 10 minutes).

For the top …

¾ cup coconut oil
¾ cup raw cacao powder
6 tablespoons maple syrup (or honey)

In a saucepan, on a medium heat, gently blend all ingredients with a whisk until well combined – about 5 minutes. Remove from the heat and allow to cool, stirring occasionally.

Check the middle layer is set and firm to the touch, pour the cooled top layer over and return to the freezer for about an hour to fully set.

After an hour, remove the tray from the freezer and leave on the bench for about 15 minutes. Bringing the temperature up will allow you to cut it into slices more easily. If you try to do it straight from the freezer, the top layer will crack.

Slice and always store in the fridge, or the coconut oil will melt.

It’s very yummy, that’s all I have to say – very yummy indeed 🙂