Ca-RAW-mel slice! 

What does one do when there's an excess of mesquite in their pantry? Put the call out for a winning mesquite recipe, that's what! And what better way to pair mesquite's rich caramel notes than with a raw caramel slice. Ingrid Li of The Art of Breakfast has created one of the most deliciously decadent raw desserts I've eaten in a long time. 

This slice is not merely decadent perfection, it also brings a myriad of health benefits. Learn how mesquite can positively benefit your health here.

Makes 12 small squares

For the base:
1/2 cup walnuts
1/4 cup coconut flour
2 medjool dates, pips removed
1 tablespoon water
Pinch sea salt

For the caramel:
1 cup medjool dates, pips removed
2 tablespoons coconut oil
1 tablespoon water
4 teaspoons mesquite powder
1/2 teaspoon vanilla
Pinch sea salt

For the chocolate:
1/4 cup coconut or cacao butter, melted/warmed
1 heaped tablespoon cacao powder
1 tablespoon coconut oil, melted/warmed
1 tablespoon coconut syrup/coconut nectar (or sweetener of choice)

To make the base, place the walnuts in a high powered food processor and pulse to form a fine crumb. Add coconut flour and salt and blitz to combine. Add dates and pulse until a rough dough forms. Carefully add water a few drops at a time (you may not need all the water) and pulse. The dough should hold together when pressed but should not be too wet. Press into the base of a lined tin and refrigerate.

For the caramel, place all ingredients (except the water) in the food processor and blend until smooth - at this point the caramel will be very thick. Slowly add water a bit at a time to the desired consistency. Spread the caramel onto the base and place back in the fridge to set.

The chocolate is made by combining all ingredients in a mixing bowl to a smooth consistency. Pour chocolate over the caramel layer (ensure the caramel is firm first) and return to the fridge or freezer to set.

So, if you love your food raw, why not try our Crunchy Cashew Caramel Chew...or maybe the Lemony Coconut Cake Balls...or even the Superfood Seed Energy Bars. They're all rawsome! 

Check out more of Ingrid's recipes on her great foodie blog here.

February 19, 2015 — Amy Crawford

Made by Amy

simple = good