TORRI’S RAW CARAMEL SLICE
RECIPE:
Vegan
Gluten free
Base:
•2 1/4 cups of almond meal
•1/3 tbls of cacao
•1/3 tbls of maple syrup
•3 tbls of melted coconut oil
•pinch of sea salt
Caramel:
•4 cups of maple or coconut sugar
•6 cups of nuts or 3 cups of nut butter
•2 tsp of vanilla
•3/4 cup of coconut cream
•pinch of sea salt
Topping:
•10 tbls of cacao powder
•6-8 tbls of maple syrup
•1.5 cups of cacao butter
•1/2 tsp of sea salt
•2 tsp of vanilla
•1/2 cup of coconut butter
Directions:
1. Stir together base ingredients and press into a pan lined with parchment. Put in freezer
2. Blend sugar in a food processor until powdered. Should powder into 3 cups of sugar. Set aside.
3. Purée nuts into a butter, or use pre made nut butter (or a combo). I usually use cashews, but walnuts, almonds, and peanuts work well also!
4. In a food processor blend sugar, nut butter, vanilla, salt, and coconut cream. Only until combined. Over blending will heat up sugar too much.
5. Spread caramel over base and put it back in freezer.
6. Add all of the toppings ingredients into a pot over the stove and stir until combined (adjust sweetness to liking)
7. Pour over caramel. Freeze slice until firm (over night is best... unless you are like me and can’t wait- about 3-4 hours should do)!
8. SLICE AND ENJOY! Keep in freezer.
Vegan
Gluten free
Base:
•2 1/4 cups of almond meal
•1/3 tbls of cacao
•1/3 tbls of maple syrup
•3 tbls of melted coconut oil
•pinch of sea salt
Caramel:
•4 cups of maple or coconut sugar
•6 cups of nuts or 3 cups of nut butter
•2 tsp of vanilla
•3/4 cup of coconut cream
•pinch of sea salt
Topping:
•10 tbls of cacao powder
•6-8 tbls of maple syrup
•1.5 cups of cacao butter
•1/2 tsp of sea salt
•2 tsp of vanilla
•1/2 cup of coconut butter
Directions:
1. Stir together base ingredients and press into a pan lined with parchment. Put in freezer
2. Blend sugar in a food processor until powdered. Should powder into 3 cups of sugar. Set aside.
3. Purée nuts into a butter, or use pre made nut butter (or a combo). I usually use cashews, but walnuts, almonds, and peanuts work well also!
4. In a food processor blend sugar, nut butter, vanilla, salt, and coconut cream. Only until combined. Over blending will heat up sugar too much.
5. Spread caramel over base and put it back in freezer.
6. Add all of the toppings ingredients into a pot over the stove and stir until combined (adjust sweetness to liking)
7. Pour over caramel. Freeze slice until firm (over night is best... unless you are like me and can’t wait- about 3-4 hours should do)!
8. SLICE AND ENJOY! Keep in freezer.