JOURNAL POST | 05.04.17 | CARAMEL SLICE

Do you have a sweet tooth? I do and I just love to have a raw slice ready and waiting in the fridge or freezer for when I am wanting a little something a wee bit sweet. This caramel slice was a complete success, to tell you the truth I did a rather big celebration dance when I took my first bite. Yes that’s how much I love creating – I get a bit excited and celebrate in some interesting ways, much to my family’s amusement.

I think you could call me a real foodie right?

Anyway back to the slice, the buckwheat in the base gives the base a delicious wee crunch factor and alongside the silky smooth caramel and the insanely delicious chocolate topping it really is a match made in heaven!

Gaze your eyes over the ingredient list and you will see there is nothing but real food, yes real food that your body will love you for.

Gluten Free, Dairy Free and Refined Sugar Free*

Caramel Slice  – Makes 30 – 34 pieces  – this slice is  extremely decadent and is high in natural sugars so a little piece goes a long way.

What you will need…

Base

1 cup activated buckwheat

1 cup raw almonds

1 cup plus 2 medjool dates

1 tbsp coconut oil

¼ cacao powder or good quality cocoa

Pinch of salt

Caramel

1 ½ cups medjool dates

½ cup coconut cream

½ cup melted coconut oil

½ cup almond butter

Pinch of salt – be generous if you want it to be salted caramel

1 tsp vanilla extract

Chocolate Icing

1 cup cashews –soaked for 2 hours

2 tbsp coconut cream

½ cup maple syrup

½ cup melted coconut oil

¼ cup cacao

1 – 2 tbsp of water if needed to make thinner consistency

How to

Base

1. Line a baking dish with baking paper – 20cm x 20cm
2. Add all base ingredients to a food processor except the buckwheat and almonds and blend to combine.
3. Now add the almonds and buckwheat and blend until almonds and buckwheat have broken up and all ingredients are well combined. I leave these until last so I don’t over process them to combine the ingredients as I love the crunchy texture the nuts and buckwheat give the base.
4. Once combined and processed to your desired consistency lay out mixture in the baking tray and press into the tin. Pop in the fridge while you make the caramel layer and wash your food processor for the next layer.

Caramel Layer

1. Melt the coconut oil and then add all ingredients to the food processor and process until well combined and you have a smooth texture.
2. Get your base from the fridge and spread caramel over the top, pop in the freezer for 1 – 2 hours before making the chocolate layer. Clean food processor in preparation for the chocolate icing.

Chocolate Icing

1. When your slice has been in the freezer for a couple of hours you can now start making the icing. When the caramel is frozen it makes it much easier to spread the icing.
2. Add all icing ingredients except the water to your food processor and process to combine – if it is a bit thick add in the water 1 tbsp at a time. Process until you have a silky smooth icing and spread out of the caramel layer.

At this stage you can either pop it back in the fridge and leave it to cool for 1 – 2 hours or you can pop it back in the freezer for a short time to speed up the process and taste test sooner. I think you all know what I did!!

Enjoy my friends!

If you make this delicious caramel slice I would love to hear how you got on. Share your pics on Instagram and tag me @shelleyprice or #bloomwithshelleyprice so I can see your creations, or feel free to share them on my Facebook page here