Wholesome Child : Wholesome Child full
step 2: reduce sugar V Vegan Gluten Free Prep time: 25 mins (+ 1 hour freezing time) Makes: 36 slices Raw Caramel Chocolate Slice I created this raw slice sweetened with dates and maple sugar for the whole family to enjoy. It’s a great replacement for refined sugar and preservative-filled chocolate slices. INGREDIENTS BASE: 1/2 cup (40g) desiccated coconut 1 cup (240g) Medjool dates, pitted 1/2 cup (60g) almond meal 1 tbs chia seeds CARAMEL: 1 cup (280g) organic crunchy peanut butter (no added sugar or vegetable oil) 11/3 cups (320g) soft Medjool dates, pitted 3 tbs maple syrup 1 cup (75g) shredded coconut (optional) 2 tbs cacao powder 2 tbs carob powder Himalayan rock salt TIP If your dates are not soft, soak them in hot water for 5-10 mins before using. Swap almond milk with coconut milk or milk of choice. 1 tsp vanilla powder, or 1 vanilla pod 2 tbs coconut oil, melted 2-4 tbs almond milk (4 tbs if not using maple syrup) CHOCOLATE: 1 cup (250ml) coconut oil, melted 1/2 cup cacao powder 1/2 cup maple syrup EQUIPMENT high-speed food processor INSTRUCTIONS FOR THE BASE: Line a 20 x 20cm square cake tin with baking paper. Place all ingredients in a food processor and process until it reaches a fine but still crumbly consistency. Firmly press mixture into the cake tin and place in the freezer. FOR THE CARAMEL: Place all caramel ingredients in a food processor and process until smooth and creamy. Pour mixture evenly on top of the base and put back in the freezer. FOR THE CHOCOLATE: Whisk all chocolate ingredients in a small bowl until well combined. Pour chocolate on top of the caramel layer and put back in the freezer for at least an hour before cutting into slices and serving. Serving and storing leftovers: Serve immediately or store in an airtight container in the freezer for up to 4 months.