Raw caramel slice

My goal this year was to create space in my life for creativity and calm. I have struggled a little with the creativity part. There are a few reasons for this, but a key reason is I think I was getting hung up on what creativity actually is. I think I was viewing creativity through a fairly narrow lens.

I love a good piece of caramel slice and I do love spending time in the kitchen making things from scratch. This is actually creative endeavour! I haven’t been creating in the kitchen as much lately and while I do recipe creation in a freelancing capacity, it is different to creating a recipe that is something I want to create for me.

So the next few recipes you will see on the blog over the coming months are part of me creating time for creativity. Spending my time on something I enjoy, creating something I want. I hope you like them too!

Raw caramel slice DSC06534

This raw caramel slice is delicious. I wanted to make it quite a thick slice so used a smaller tin. You could use a larger tin if you wished.

Raw caramel slice DSC06537

Don’t be put off because there is three layers to the slice. Each layer is super simple to make, you just need to have time to wait for each layer to set.

Raw caramel slice

Raw caramel slice
Serves: 16 pieces
Base layer:
  • 1 cup dates
  • 1 cup almonds
Middle layer:
  • 1 cup dates
  • ½ cup coconut oil (melted)
  • 1 ½ Tbsp unhulled tahini
  • ⅓ cup maple syrup
  • 1 cup raw cashews
Top layer:
  • ¾ cup coconut oil (melted)
  • ⅓ cup cacao powder
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • pinch Himalayan Sea Salt
Base layer:
  1. Add the dates and almonds to the food processor and process for a few minutes, scrape down the sides and process again. Do this a couple of times until the mixture is soft and sticks together. Do not over process though, as you will end up mixture that is too runny (almond butter anyone!).
  2. Line a tin with baking paper and then press mixture into the tin. My tin was 15cm x 24cm.
  3. Pop into freezer to set while making next layer.
Middle layer:
  1. Drain the cashews and rinse. Add them to the food processor along with the coconut oil, dates, tahini and maple syrup, then process. Every minute or two scrape the mixture down from the sides and pulse again. Continue this process until you have a smooth caramel (definitely have a taste!).
  2. Pour this onto the base and place in the freezer for an hour to set.
Top layer:
  1. Place coconut oil, cacao powder, maple syrup, vanilla and salt into a small bowl and whisk until smooth. Pour over the caramel layer (make sure it is set first) and place in the freezer again for an hour.
  2. Allow to thaw slightly before cutting.
  3. This slice can be cut into pieces and eaten immediately or store slices in an airtight container in the fridge, or if you want to keep it longer in the freezer. Simply remove from the freezer 10-15 minutes before you wish to eat it.
Before you start, soak the cashews (needed for the middle layer) for at least an hour before you begin making the slice, the longer the better.

This gives quite a thick chocolate layer. If you would prefer a thinner layer of chocolate, use only ⅔ of the mixture. You can pour the remainder into chocolate moulds, freeze and then have a lovely chocolate treat for another day!

More family friendly recipes

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.

Menu Planner App

The kid friendly menu planning app allows you to:

  • Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
  • Generate the shopping list for all the meals selected.
  • Modify the shopping list to check off items you already have at home.
  • Email the shopping list to yourself and/or others.

The most popular recipes from the blog have been included and more will be added on a regular basis. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.