RAW CHOCOLATE CARAMEL SLICE #desserts #glutenfree

RAW CHOCOLATE CARAMEL SLICE #desserts #glutenfree

My World well known Raw Chocolate Caramel Slice. This rich crude pastry has a buckwheat and coconut 'bread' base, with a caramel filling produced using macadamia nuts, cashew, maple and lemon, and a thick and fantastic cashew chocolate fudge icing. A wide range of delightful – plant-based and gluten free.

This is the sister cut to my crude peppermint cut formula, on exceptional solicitation of my accomplice. I pass on incline toward the dim chocolate and rich mint-vanilla form, yet piggy here lean towards this salty, crunchy, caramel interpretation.

Presently, your customary caramel cut is made with not exactly perfect fixings - white flour, refined sugar, margarine, brilliant syrup, improved dense milk and cooking chocolate being the typical suspects. Similarly as with every one of my plans, I have stripped out all the miscreants and picked totally plant based, entire nourishment fixings. The final product is absolutely heavenly - yet extraordinarily liberal - so watch those part measures!

Also Try Our Recipe : Breakfast Popsicles

RAW CHOCOLATE CARAMEL SLICE #desserts #glutenfree

Ingredients
Biscuit layer:

  • 1 cup buckwheat flour* roughly processed
  • ½ cup desiccated coconut
  • 15 Medjool dates
  • 2 tablespoons coconut oil melted
  • ½ teaspoon coarse sea salt

Caramel:

  • 1 heaped cup macadamia nuts soaked in water for at least 3 hours, then drained
  • ½ cup coconut oil melted
  • ¼ cup pure maple syrup
  • ¼ cup raw cashew butter
  • 2 teaspoons vanilla paste
  • 1 tablespoon soy or sunflower lecithin
  • 1 tablespoon lemon juice
  • 1 teaspoon coarse sea salt

Chocolate layer:

  • ½ cup raw cashew butter
  • ½ cup pure maple syrup
  • ½ cup raw cacao powder
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla paste
  • pinch coarse sea salt

Instructions
BISCUIT LAYER:

  1. Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
  2. Add the coconut oil, then the Medjool dates, one by one.
  3. You should end up with a doughy texture that will hold together nicely when pressed together.
  4. Line a 9 inch square baking tin with baking paper.
  5. Press the dough evenly into the bottom of the tin.
  6. Freeze to set.
  7. *To make buckwheat flour, simply blend raw (un-toasted) buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.

CARAMEL LAYER:

  1. First soften the raw cashew butter by resting the jar in a bath of hot water.
  2. Blend all ingredients except the lecithin till nice and creamy.
  3. Add the lecithin last - to help the mixture emulsify and thicken.
  4. Spread evenly over the biscuit layer and pop in the freezer while you make the topping.
  5. Lick the spatula. This step is compulsory.

CHOCOLATE LAYER:

  1. First, soften the raw cashew butter as before.
  2. Blend everything well till nice and creamy.
  3. Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer.
  4. Cut the slice into 32 equal rectangles and serve.
  5. Best kept in the fridge or freezer.

For more detail : bit.ly/2JCJnHL

Read More Our Recipe : Watermelon Basil Cooler

Post a comment

0 Comments