Raw Vegan Salted Caramel Choc Slice

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This Raw Vegan Salted Caramel Choc Slice is guaranteed to satisfy that sweet craving. If you always have a raw sweet treat in the freezer you’ll never be tempted to grab something less healthy. This slice will seriously convert any big kid or little kid who HATES anything that resembles a plant into eating raw vegan. All natural ingredients, a good dose of protein, vitamins and minerals and healthy fats also means they’re highly satisfying.

Total Time: 20 minutes
Yield: 16-18

Ingredients

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1/2 cup buckwheat (soaked and dehydrated or roasted)
• 1/2 cup shredded coconut
• 2 tablespoons coconut oil
• 1 cup dates
• pinch salt

Filling

• 1 cup raw almond butter
• 1 cup date paste (run dates in food processor with some water to cover until paste-like)
• 2 tablespoons raw cacao powder
• 6 drops vanilla extract
• 6 drops caramel extract (optional)
• pinch salt

Salted Caramel Crumble Topping

• 1 cup walnuts
• 1 teaspoon cinnamon
• 1 teaspoon salt (more if you like it really salty)
• 1/2 cup coconut sugar
• 3 tablespoons coconut oil
• 1/4 teaspoon mixed spice
• 6 drops caramel extract or 2 tablespoons mesquite powder (optional)
• 1/2 cup buckwheat (soaked and dehydrated or roasted)

Instruction

Base

1. Place all ingredients in a food processor and run until it becomes like sticky breadcrumbs. Transfer to slice pan and press down firmly. Place in fridge while you make the filling.

Filling

1. Place all ingredients in a high powered blender and blend until smooth. The mix should be thick and you may need to use the tamper to help the blender along. Adjust to taste then pour out onto base and smooth out. Place in the freezer while you make the topping.

Salted Caramel Crumble Topping
Base

1. Place all ingredients in a food processor and run until it becomes like sticky breadcrumbs. Transfer to slice pan and press down firmly. Place in fridge while you make the filling.

Filling

1. Place all ingredients in a high powered blender and blend until smooth. The mix should be thick and you may need to use the tamper to help the blender along. Adjust to taste then pour out onto base and smooth out. Place in the freezer while you make the topping.

Salted Caramel Crumble Topping

1. Combine all ingredients except the buckwheat in a food processor. Blitz until breadcrumb like. Adjust to taste. Stir in buckwheat by hand. Sprinkle mix over top of slice and place in the freezer to set another 10 minutes. Serve straight from the freezer for whenever you need a salty choc caramel hit!