Nut-Free Raw Chocolate Caramel Slices
This week I am sharing a deliciously sweet, nut-free sweet with you and I'm pretty chuffed about it - I think you are going to really, really like it...
This recipe actually came about when I tried to salvage some very stubborn sunflower seeds that wouldn't turn into a seed butter before I ran out of patience! I decided to scrap it (I find it tastes a bit bitter anyway) and added some dates, cacao and a sweetener to create a very simple slice.
I also discovered that if you're not nut-free, two pieces of this with a little peanut butter is possibly one of the best things ever so I would encourage you to give that a try if you are a PB fan too.
(makes 12 slices)
250g of soft dates (I use medjool or Anjoman) 300g of sunflower seeds 2 heaped tablespoons of coconut syrup (you can replace this with maple or date syrup, but it will make it taste slightly different) 2 heaped tablespoons of raw cacao
Mix the sunflower seeds in a food processor until a very fine powder forms. This will take a few minutes depending on the power of your food processor.
Pit the dates, then add these in too. You want the dates to be nice and squishy. If yours are a little hard, you can always soak them in a little boiling water for a couple of minutes first, just don't let them absorb too much water. Then add the raw cacao and syrup before blending into a sticky mixture.
Transfer the mixture into a small baking dish and use a spatula to spread it evenly, about 2-3cm thick. You can use the back of the spatula to press it down as you go to make sure it is firmly packed in.
Then place in the freezer for about 20 minutes to set before slicing. Keep the slices in the freezer. They can be eaten straight out of here (that is how I like to eat them), or left to soften for a couple of minutes if you prefer.