CARAMEL SLICE BITES!!

vaidaelizabeth
Apr 8, 2019
2 min read

I’ve tried about a thousand different caramel slice recipes because I’m that obsessed with it! This recipe is kind of one I’ve put together, taking bits and pieces from all the recipes I’ve tried - and I'm no raw baker, but it tastes pretty good! Make sure to let me know if you try my recipe and ENJOY!!

Base

- 1 cup cashews (soaked for 6 hours, I usually soak mine overnight)

- 2/3 cup gluten free rolled oats

- 5 pitted dates soaked in warm water

- Sprinkle Himalayan rock salt

Caramel filling

- 1 cup dates (I've also used date paste before which also works really well!!)

- 1/3 cup almond butter

- 2 Tbsp maple syrup or brown rice syrup

- 1 Tbsp melted coconut oil

- Sprinkle Himalayan rock salt

Chocolate topping

- 1/2 cup cacao butter

- 1/3 cup cacao powder

- 3 Tbsp maple syrup or honey

- ½ tsp vanilla extract

- Sprinkle Himalayan rock salt

INSTRUCTIONS

BASE:

Blend soaked cashews and oats together in a food processor until finely ground.

Add dates to mixture and blend.

Add small amounts of lukewarm water as needed to mixture to create a mixture which is bound together to create a smooth but sticky consistency.

Line your baking tray with non-stick baking paper and press the base into the tray evenly. Put the tray into the freezer while you make the caramel filling.

CARAMEL FILLING:

Add dates, almond butter, maple syrup/brown rice syrup, coconut oil and salt to a blender/food processor and blend until smooth and creamy. Add warm water to mixture as needed and blend again to make it stick together and make it creamy.

Get the tray out of the freezer and layer the caramel filling on top of the base evenly. Return the tray to the freezer.

CHOCOLATE TOPPING:

Melt cacao butter and mix together with cacao powder, maple syrup/honey, vanilla extract and salt. Whisk the ingredients together until well combined.

Once well combined pour chocolate topping onto the other layers in the tray.