Raw Superboost Caramel Slice

This caramel slice is oh so delicious using our Superboost blend (Either the repletion blend or the 4th Trimester Superboost blend can be used). Perfect for the party packed silly season approaching fast!

We came across this recipe from the lovely Organic Sisters site (check them out at organicsisters.com.au. So many delicious recipes on there!) We just adapted our superboost blend instead of the raw cacao powder

Ingredients

BASE

1tbs of melted coconut oil

1 cup of dates

3/4 cup of almonds

CARAMEL

1 cup of dried dates

1/2 cup coconut oil

1 1/2 tablespoons of unhulled tahini

1/4-1/2 cup organic maple syrup

1 cup raw cashews (cover and soak them in water for an hour and then rinse them)

1/4 cup water

TOP CHOCOLATE LAYER

1/4 cup melted coconut oil

1/4 cup organic maple syrup

1/4 cup Mama repletion superboost blend or 4th trimester superboost blend

Directions

BASE

Pulse dates, almonds, and coconut oil in a food processor until it’s a fine crumb texture and sticks together when moulded and pressed.

Pour the mixture into a slice tin (20cmx20cm) lined with baking paper. Press down on it to form the base.

Place it in the freezer to set.

Caramel

Add the dates, coconut oil, tahini, maple syrup, cashews and water into a blender and pulse until all smooth. You may need extra water here but try to only add a little.

Pour the caramel mixture on top of the base mixture and place back into the freezer to set.

TOP CHOCOLATE LAYER

Add the coconut oil, maple syrup and superboost blend to a small saucepan and stir on a low heat until combined. Should only take a few minutes.

Spread the chocolate sauce on top of the caramel filing (making sure the caramel layer has set!)

Place it back in the freezer to set (about an hour) then slice it up. Store in the fridge or freezer.

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