If you’ve been on Instagram, you’ve probably been exposed to an excessive amount of raw caramel slice recipes. Most require a heap of dates. Dates are quite high in fructose, so I developed this date-free version for people who prefer to limit their fructose content.
I boost the caramel layer with nutrient-rich maca powder. Maca powder comes from the maca root, which is native to the Andes mountain ranges. It’s packed with vitamins and minerals and is said to increase energy and mental clarity, enhance mood and immunity, and help restore hormone imbalances.
Maca powder has quite a strong, earthy flavour so it’s best to use it in small quantities. It can be an acquired taste, so if you don’t like it, you can leave it out of the recipe.
To achieve a caramel-like flavour, the recipe contains a little more sweetener than I would normally use. So I recommend keeping this one as a treat (i.e. try not to eat it every day). It’s also quite rich, so I cut it into smaller pieces.
1 hour chilling
For the base
- 2 x 20ml tablespoons cashew nuts (or almonds)
- 1 x 20ml tablespoon unsweetened desiccated coconut
- 2 teaspoons extra virgin coconut oil
- 2 teaspoons rice malt syrup
For the maca caramel layer
- 1/4 cup hulled tahini
- 1/4 cup rice malt syrup
- 2 x 20ml tablespoons extra virgin coconut oil, melted
- 1/2 teaspoon maca powder
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
For the chocolate topping
- 1/4 cup extra virgin coconut oil, melted
- 2 x 20ml tablespoons raw cacao powder
- 3 teaspoons rice malt syrup
- 1 teaspoon hulled tahini
- Pinch of sea salt
1Line an 8 x 12cm container with baking paper or cling film.
2Process the base ingredients in a food processor until the mixture comes together into a ball. Press the mixture into the prepared container and set aside in the freezer to chill.
3To make the maca caramel layer, place the tahini, rice malt syrup, melted coconut oil, maca powder, vanilla and sea salt in a small bowl. Gently stir everything together until just combined (if you over-stir the mixture it may go a bit grainy). Spread the maca caramel mixture over the base and return the container to the freezer to chill.
4To make the chocolate topping, place the melted coconut oil in a small bowl and stir in the cacao powder, rice malt syrup, tahini and sea salt until well combined. Pour the chocolate mixture over the maca caramel layer and leave the container in the fridge for an hour or so to set.
5Once set, remove the slice from the container and cut into pieces. Store in the fridge or freezer.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.