Nut Free Raw Caramel Slice

Serves 16 squares     adjust servings

 

Ingredients

BASE

  • 2 cups rolled oats
  • 2 cups desiccated coconut
  • 1/2 cup rice malt syrup
  • 2 tablespoons coconut cream
  • 2 tablespoons tahini
  • 2 teaspoons vanilla extract
  • pinch of salt

CARAMEL

  • 8 tbsp tahini
  • 4 tbsp rice malt syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • pinch of salt

CHOCOLATE

  • 6 tablespoons raw cacao
  • 4 tablespoons coconut oil (liquid)
  • 3 tablespoons rice malt syrup

Instructions

THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place base ingredients into TM mixing bowl and blend 20 sec / speed 8.  Scrape down sides and repeat.  Mixture should stick together like a dough.  Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in fridge to set.

Clean out food processor and add all the caramel ingredients, blend 5 sec / speed 5.  Try not to over blend, however if not combined repeat.  Spread this mixture over the base layer and return to the fridge to set.

In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away.  Pour over caramel layer and place back into the fridge to set.

Cut into squares once set.

NON THERMOMIX METHOD

Line a 20cm x 20cm square cake tin with baking paper.

Place the base ingredients into a food processor and blend until really well combined and sticking together. Transfer to tin and press down evenly to form a base.  I find it helps to lay a sheet of baking paper over the top to prevent sticking.  Place in fridge to set.

Clean out food processor and add all the caramel ingredients, pulse until just combined.  Try not to over blend.  Spread this mixture over the base layer and return to the fridge to set.

In a bowl mix together the chocolate ingredients, the coconut oil needs to be quite warm so as not to start setting straight away.  Pour over caramel layer and place back into the fridge to set.

Cut into squares once set.

 

 

Recipe Notes

 You can replace the rice malt syrup with maple syrup or honey.

© 2018 Kids Eat by Shanai. All rights reserved.