I experiment a ton in the kitchen, especially with raw desserts, and these are by far the best raw chocolate caramel slices I have ever made or tried! They take some effort to make but it is SO worth it. I love topping them with some coffee or vanilla ice cream for the perfect night time treat- but be careful, they are highly addictive! Enjoy xxx
First Layer- Buckwheat Crust
- 1 cup walnuts
- 8 dates
- 1/4 cup buckwheat
- 3 tbsp shredded coconut
- 2 tbsp melted coconut oil
- 1 tbsp maple syrup
Finely chop up the walnuts in a food processor, than pour them in a big mixing bowl. Blend the dates in a food processor until smooth and sticky, with no chunks, and then pour in the same mixing bowl. Add the buckwheat, coconut, coconut oil, and maple syrup. Mix everything together (this is best to do with your hands) until you have a nice crust. Pour the mixture in a small baking dish, and pat down with hands until everything is spread out evenly; this is your first layer!
Second layer- Caramel Sauce
- 7 tbsp’s tahini
- 3 tbsp’s date syrup
Mix together until nice and smooth and pour over the first layer. Freeze for about 20-30 minutes. In the mean time, prepare the last layer
Third layer- Chocolate Sauce
- 2 tbsp’s coconut oil
- 3 tbsp’s cacao powder
- 1/4 cup coconut milk or almond milk
- 1 tsp vanilla
- 4 tsp’s stevia
Heat the coconut oil in a pan, add in the cacao powder, milk, vanilla, and stevia, and mix everything together. Keep the pan on a low flame and keep mixing the mixture every few seconds until you have a nice sauce. I never go by the exact measurements for this sauce; I kind of just taste it and add things as I go, depending on if I want it sweeter, thicker, or stronger- it really depends on personal preference! Once you achieve the perfect chocolate sauce, pour over the first 2 layers. Freeze everything for another 20 minutes or so. Remove from freezer, cut into little squares, and enjoy!
xx
Rachel