Raw Salted Caramel & Pecan Slice
By Amy Crawford
Salted caramel. Two words combined that always make me look twice; what a seriously exceptional combination. Consequently, it's got me thinking about the lack of salted caramel recipes on my website, a matter that must surely be urgently addressed. A quick search does however take me directly to these most incredible Magnum Egos, oh my.. Oh and if you're looking for an even easier recipe that is a fab inclusion at kid's parties (or simply on a wintery night with Netflix), there's a Salted Caramel Popcorn recipe in my healthy kid's eBook Nourishing Kids.
Today's delicious recipe is by talented Sydney nutritionist Jacqueline Alwill of The Brown Paper Bag. Now only does it contain salted caramel, but it's RAW which in my view typically equals simple (read: it's on the to do list).
Raw vegan desserts are of course prolific these days - abundantly available at healthy cafes and food stores. Yet many are just so chock full of sweeteners I find them inedible. If you're eager to keep your sugar intake low, many of these 'treats' often defeat the purpose. This recipe however goes a little easier on the sweet front.
That said, you can be eating this in a few hours if you get your joggers on. The lengthy bit is simply in the soaking of the nuts and then the desperate wait for it to set in the fridge..
Makes approximately 10 slices.
For the base:
1 cup dates, pitted, soaked for 10 minutes
½ cup almonds, soaked overnight, rinsed and drained
½ cup walnuts
For the salted caramel:
1 tablespoon tahini
2 tablespoons cashew butter
3 tablespoons coconut oil, melted
1 teaspoon vanilla powder or extract
¼ teaspoon celtic sea salt
2 tablespoons maple syrup (optional)
2 tablespoons lucuma powder
1 tablespoon maca powder
For the topping:
½ cup pecan halves
2 tablespoon sesame seeds
For the base:
Combine the nuts in a food processor and grind until roughly chopped. Add the dates and process for up to 1 minute, allowing the nuts to retain a slightly crunchy texture. Firmly press the ingredients into a lined 15x15cm square cake or loaf tin and pop into the freezer to set slightly whilst you prepare the caramel.
For the Salted Caramel and topping:
Combine all ingredients in a food processor and pulse until it forms a paste. Spread the topping over the base. Next, press the pecan halves into the surface and sprinkle with sesame seeds.
Refrigerate for approximately 4 hours prior to slicing. Store in the fridge for up to 2 weeks.
If you make them, do please report back and let me know what you think. I appreciate any or all feedback! Of course, if you're not ready to make them this week, pin them to your favourite foodie Pinterest board for another day.