C and M Salted Caramel Chocolate Slice
Hello and welcome back to the Wholeness Hub for 2017!!!
I apologise for being MIA for about 2 months now … oopppsssyy, I’ve been at uni doing summer school which was extremely fun and rewarding in more ways than one but was very time hungry. It's so great to be back though, I've been brainstorming and have lots of exciting things coming your way! I’m pretty committed now to getting you a blog or something on the website every week or at least every two weeks. And while I have lots of ideas, I would love to hear what you want to read about or want to know so feel free to send me a message via email or on insta! 😃
As promised here's the recipe to the salted caramel chocolate slice that Maddy and I created over summer in Whangamata (speaking of Whanga, get me to the beach, it’s so hot!!) This recipe contains no refined sugar, what a bonus! I hope you enjoy this as much as we do ...
1 1/2 cup almonds
1 cup brazil nuts
1 1/2 cup desiccated coconut
2 Tablespoon cacao powder
8 medjool dates (pitted)
9 - 10 Tablespoons melted coconut oil
Salted caramel filling
400g dried pitted dates
1 cup boiling water
2 cup soaked (see step 1 of method) natural raw cashews
1/2 teaspoon vanilla extract or vanilla bean powder
1/4 cup melted coconut oil
140g 70% or higher dark chocolate (We love whittakers)
2 Tablespoons coconut oil
Top with some salt (optional)
Put the cashews for the filling in a large bowl and pour boiling water over them until all are covered, leave for 15 mins to soak or a bit longer if needed until they are soft
Line a baking tin with cooking paper. Place almonds, brazil nuts, himalayan salt, coconut, cacao powder and dates in a food processor and blitz till you get a crumbly texture. Then pulse and add the coconut oil till the mixture sticks together when you press between your fingers and it doesn’t crumble. Press evenly into the bottom of the tin with your hands
Put the dried dates and water into a saucepan and boil, constantly stirring until the dates are all mushed up, the water has evaporated and a sticky paste has been made
Place dates, soaked cashews, vanilla and coconut oil into a food processor and blitz until smooth
Spread the caramel over the base evenly with a spatula and then crack the himalayan salt over the caramel evenly
Place in the freezer for at least 3 hours or until the caramel is firm to touch
Place chocolate and coconut oil in a glass bowl above a saucepan with boiling water, mix until melted. Pour over the slice and place back in the freezer for another hour, crack some salt over the top to garnish (optional)
When it is set and firm to touch, slice into pieces with a sharp knife (dipped in hot water can help to make the slices smooth and not crack the chocolate) Keep in the fridge or freezer and ENJOY!
I hope you like them and if you make them be sure to tag me and use the hashtag #nourishingnibbles I would love to see your creations!
Happy raw baking gorgeous
Love and Health,