Perfect Summer Dessert: Raw Caramel Slices

Are you looking for an amazing, gluten-free, dairy-free, grain-free, Raw dessert for that special occasion this summer? This is it! Someone shared this Paleo recipe with me a while back on Facebook and I just made it a week and a half ago. It’s from the Raw Food Institute in Australia and I modified it a little by using cashew butter rather than tahini. I had to search back a while in my timeline to find it, but was so happy to discover it.  

This recipe reminds me of frozen Snicker bars, but without the processed, GMOs and sugars! I don’t put a lot of recipes on my website here, but those that make it here are staples in our home. I only made this recipe once and realized I wanted it on my site, fast. I knew I’d be making this again and again.  

It’s best frozen so not a good choice if you have to be out in the heat away from a refrigerator a long time. But for special friends visiting or a whole foods dinner it’s a great compliment. It does have some sugar in it, but I’ve made peace with sugar, and while no sugar diets are a choice for some or for times of detox and cleansing, recipes like this make life sweet when they’re made with natural forms of sugar rather than the white, processed stuff or heaven forbid a sugar substitute (gasp). You might want to experiment with Stevia, though you may have to make modifications to the caramel layer.  Enjoy!

Raw Caramel Slices

Base

1/2 C Medjool dates, pitted and soaked in 1/4 c purified water for 30-60 minutes

1 1/2 C almonds, preferably raw and organic

1 tsp real vanilla

In a blender, Vitamix or Ninja, grind almonds until they are the texture of almond meal. Add the dates and vanilla and pulse until they are fully blended. Press this mixture into an 8-inch square pan.

Caramel Layer

1/2 C tahini or cashew butter

1/2 C real maple syrup (do not substitute maple flavored syrup)

1/3 C coconut oil, melted

1 tsp vanilla

pinch of Celtic sea or Himalayan pink salt

Blend all ingredients together and spread over base crust. 

Chocolate topping

3-4 T raw cacao powder

1 tsp carob powder (may just use more cacao powder if you don’t have this)

3-4 T coconut sugar (rapadura or sucunat would work as well)

1/2 C coconut oil

Heat coconut oil gently over a low flame. Add in cacao powder, carob and sugar until smooth and creamy. Spread evenly over the caramel layer.

Cover pan with foil and put in the freezer for at least 1 hour. The bars will become solid, and they’ll cut beautifully. Wait to take them out of the freezer and cut them until just before serving. On a hot summer day, they will soften quickly.

These will stay fresh in the freezer for a couple of weeks if you keep them covered properly, and if you can make them last that long. We just cut off a little square each night after dinner for a sweet, raw, gluten & dairy free treat!