BEST EVER raw paleo caramel slice – nut free!

So amongst my family and good friends I have become somewhat known for my caramel slice – not raw, not paleo, not remotely healthy – and yes, I must very immodestly admit, it is sooo good. However, I haven’t made it for over a year (which was around the last time I had a serious non-paleo treat!) and over the weekend felt the need to recreate a paleo version. HOWEVER I’m not coping very well with nuts at the moment and I don’t like all my paleo treats to be nut-intense – which they almost always are, especially raw treats. SO this one is nut-free, grain-free, dairy-free, sugar-free and just plain delicious!! Read on and MAKE this one. Enjoy! 

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Ingredients

Base

1/2 cup soaked dates (in boiling water for 5 minutes)
1/2 cup cacao butter, melted slowly in a double burner or at less than 45 degrees Celsius
3 cups flaked coconut

Caramel Layer

1 cup tahini
1/2 cup coconut oil
1/2 cup honey

Chocolate Layer

1/2 cup cacao butter, melted slowly in a double burner or at less than 45 degrees Celsius
1 tbsp carob
3 tbsp cacao
1 tbsp honey

 

Method:

Line a tray roughly 22cm x 22cm with baking paper. Place all ingredients for the base in into a food processor or Thermomix and process until fairly consistent but not totally smooth. Spoon out onto the lined tray and spread it evenly over the whole tray. Place the tray in the fridge to set.

Next, place all ingredients for caramel layer into the processor or Thermomix and process until thoroughly combined. Pull the tray out of the fridge and pour the caramel layer over the biscuit layer. Make sure it’s spread evenly and place the tray in the freezer for 5-10 minutes until firm.

For the top layer, place all ingredients into the processor, blender or Thermomix and process until smooth and thoroughly combined. Once the middle layer is set, pour the chocolate layer over the top and set in the fridge.

Once set, slice to your preferred size and enjoy! – xx.

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Comments

    • Carmen says

      Hi Alli, any good health food store should stock then. Hope you enjoy this recipe as much as I do :)

  1. says

    Hey :)
    My mum was looking for some comfort food last night so I made this – good excuse if you ask me!! I just had problems with the caramel layer…..my tahini went solid and the oil separated and nothing I did helped it to combine…..it actually went like toffee….tahini has never done that before and I use bucket loads of the stuff….still went ahead and squashed it down over the base and it was pretty tasty albeit a little chewy ;) Any ideas on what my tahini was doing? I also used rice malt syrup as I can’t have honey….surely that wouldn’t be the reason? Maybe? Otherwise it was pretty delicious….Thanx so much for sharing and I am going to definitely give it another go

    • Carmen says

      I think it definitely would have been the rice malt syrup unfortunately. Go with maple syrup next time and see how you go =). Glad you enjoyed it =).

  2. Tom says

    Thanks for this great recipe, I just made it! Next time I will experiment with other ingredients for the caramel layer as I think I am going to get pretty sick of the hint of sesame taste from the tahini, by the time I finish all this.

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