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Raw Caramel Slices

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by Nathalie
Step by step recipe - 15 Min
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October 16, 2018

It’s Amore

I have to admit that I’m crazy addicted to these raw caramel slices. I’ve been making them all the time, since they only survive a few days in my freezer. I honestly don’t know how I lived without these pieces of heaven. Just be aware that once you make them, you will have to make them again and again and again and again….

The crunchy base the creamy and sweet caramel layer, combined with the bitter chocolate on top is just beyond delicious!

Lately I’ve been able to reintroduce many foods that I cut out for years because of my histamine intolerance. I was very consequent about a histaminefree lifestyle and my body is slowly recovering and I can eat chcocolate again! I’m so excited that I’m making lots of treats with chocolate. If you want to make this recipe and have a histamine intolerance, my tip is to either leave out the chocolate layer all together and sprinkle some shredded coconut on top instead or make it with white vegan chocolate.

TIP: If you want, you can also add some nuts underneath the chocolate layer which is super yum and makes it tastes like a Snickers bar.

xx

Nathalie

Serves 12 bars
Cooks in 15 Minutes
Difficulty Easy

INGREDIENTS

For the base:
100 g oat flour
100 g almond flour
60 g coconut oil
50 g maple syrup
Pinch of salt
1/2 tsp vanilla
For the caramel:
20 Medjool date, pitted (about 400 g)
80 ml water
3 tbsp nut butter ( I love almond butter)
Pinch of salt
Chocolate layer:
100 g dark chocolate (careful, contains histamine)
2 tsp coconut oil

Method:

Place all the needed ingredients for the base into a large bowl and mix until well combined. Line a casserole dish with baking paper and add the mixture. Equally distribute it and use ur hands to press into the dish. Place in the freezer.

Make the caramel layer by placing all the needed ingredients into a food processor or mixer and blend until smooth. Take the base out of the freezer and spread on top. Place back into the freezer.

Melt the chocolate and coconut oil in a bowl in a pot of water. Take the bars out of the freezer and spread on top. Freeze at least for an hour before serving. Store in the freezer.

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