Raw+Vegan Salted Caramel Slice
To accompany our article with Sabrina Muscat from Rawspirations, Sabrina has created a delicious raw food slice that is equally quick and easy to make as it is delicious. It’s a significantly lighter dish than some of her past recipes due to its exclusion of any cashews, tahini or banana. I was lucky enough to try some of this when we caught up for the interview, and I can vouch for how delicious it is. You can find out more about Sabrina’s story in our Q&A available here, and find more delicious recipes created by Sabrina like this one here.
Serves approximately 15-20
20 minutes to make + freezing overnight
Ingredients
For the base:
1/2 cup of organic date paste
500 grams organic almond meal
1 tablespoon organic coconut oil
1 tablespoon rice malt or pure organic maple syrup
For the salted caramel layer:
270ml organic coconut cream
1 1/2 tablespoons pure organic almond butter
1/2 - 1 cup of organic coconut sugar (If you prefer sweeter then add 1 cup, but I recommend using 1/2 a cup)
A pinch of Himalayan rock salt
1/2 teaspoon of organic vanilla essence
1/4 cup of organic coconut oil
2 cups of organic brown rice bubbles
110 grams organic non-dairy chocolate
Optional: Instead of the coconut sugar you can use xylitol birch
Directions
For the base:
Mix all the ingredients for the base into a large bowl to make into a dough consistency.
Press the mixture into a small rectangular flan tin.
For the salted caramel layer:
Place all the ingredients except for the rice bubbles into a high-speed blender and blend until smooth and creamy.
Pour over the base and sprinkle with the rice bubbles.
Gently press the rice bubbles into the mixture.
Freeze overnight or for at least 5 hours.
Remove from freezer and top with the non-dairy chocolate.
Return to freezer to harden and only slice as much as you want to serve as it can only be defrosted once.
Enjoy!
With wellness,
Aleksandar
Photography by Sabrina Muscat for Rawspirations x Welluvia