This delectable, (practically) raw slice is my celebration of 100 posts on this blog!
Good excuse, anyway...
It is seriously addictive. I made it last night and it's almost gone. Even Lexie, almost two, likes it!
This recipe requires no soaking and nothing too complicated. It is rich and sweet, yet feels so wholesome. The hazelnuts are so delicious with the peanutty caramel - swoon.
I hope you enjoy it, and thanks so much for reading and visiting my blog!
Raw Hazelnut Caramel Slice (inspired by Raw Millionaire's Shortbread from Milking Almonds)
2 tbsp shredded coconut for "flouring" pan
1 cup roasted hazelnuts
1/2 cup ground almonds (I used almond meal from a packet as I had some leftover)
1/2 cup soft medjool dates, packed
Pinch of salt
2 tbsp coconut oil (melted)
1 tbsp maple syrup
3 tbsp peanut butter
2/3 cup soft medjool dates, packed
3 tbsp coconut oil (melted)
2 tbsp maple syrup
1/2 cup water
Pinch of salt
Dash of vanilla
3 tbsp each of coconut oil (melted), cocoa and maple syrup
"Flour" your pan with the shredded coconut. I used an approx 9 inch square cake tin.
To make the base, blend the hazelnuts until they are powder. Transfer to a food processor with the ground almonds and dates and process for about a minute. Add the oil, salt and maple syrup and process until the dough starts sticking together. Press into your tin.
To make the caramel, process the peanut butter, dates, oil, maple syrup, water, salt and vanilla until smooth. This took a few minutes for me. Spread this on top of the base.
Put your slice in the freezer for about 20 minutes.
To make the chocolate topping, whisk together the oil, cocoa and maple syrup. Spread over the top of the slice and pop it back in the freezer until the chocolate sets.
Store in the freezer.