Ingredients for The base
- 2 cups blended almonds (or you could use almond meal, coconut flour or any other nuts)
- 2 tbs coconut oil
- 1/2 cup medjool dates, rice malt syrup or maple syrup
Ingredients for Salted peanut caramel
- 2.5 cups medjool dates (or dry dates soaked in hot water for 10 minutes)
- 1/4 cup coconut oil
- 3/4 cups crunchy peanut butter
- 1 tsp vanilla essence
- ½ tsp of salt
Ingredients for Chocolate top
- 1/4 cup melted coconut oil
- 1/2 cup cacao powder
- 1/4 cup rice malt or maple syrup (optional)
- ¼ cup chopped roasted peanuts or raw chopped almonds
- Blend all base ingredients together and press firmly into a large silicone or lined cake form. Place in freezer.
- Meanwhile, blend dates and coconut oil together until as smooth as possible. Add a tbs of water if you need to get it going. Add the other ingredients and blend. Smooth over biscuit base with a spatula. Place back in freezer.
- Lastly, mix chocolate ingredients except nuts, and drizzle over caramel. Tilt cake form from side to side to get it evenly coated. Sprinkle with nuts and place in the freezer for 20 minutes.
Ladies and gents, you won’t regret this one
This almost-raw recipe was inspired by the need to make a gluten-free cake for a friend’s birthday. Being vegan, I know only too well what it’s like having a dietary requirement that’s not always catered for. So I often go out of my way to make sure no one else has to miss out (good karma). Plus I just love the gift of giving food.
As I scoured my brain for gluten free cake ideas, I then thought, why does a birthday cake have to be cake? I like desserts with layers of textures, and exciting flavours that contrast each other.
So then the salted peanut caramel slice was born…
An easy biscuit base, smothered in peanutty caramel made from homemade peanut butter, topped with the usual easy raw chocolate. Easy!
Raw slice recipes are nothing new to any raw/vegan/health foodie. Once you know the basics, you can turn it in to any favourite candy bar your like; snickers, peppermint slice, bounty or cherry ripe (something new I am working on).
Trust me, once you get this down, you will be dreaming up your own ways to turn this not-so-naughty slice into your own impressive creation. I can tell you one thing, this slice has been in constant demand among friends ever since it hit the first hungry mouth.