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Gluten Free Raw Chocolate Caramel Slice

Author: Rebecca Carden September 15, 2013

Gluten Free, Wheat, Free, Dairy Free and Refined Sugar Free this is a fantastic recipe for those struggling with food allergies.

So you wanted to know how I made this delectable looking and mighty tasty healthy dessert and I am going to tell you!

Packed full of protein, magnesium, phosphorus, copper and manganese whilst giving you a good serve of heart and brain loving fats AND is an excellent source of anti fungal, anti bacterial lauric acid.

This is a treat that you don’t have to feel guilty about but can eat with abandon if your heart desires.

Here we go

You will need a dehydrator for this recipe I’m sorry, otherwise you could try drying the base in a low oven overnight or just forgoing the drying altogether for a denser less cripsy finish but no doubt just as crazy good.

The Base

2 cups of cashew pulp left over from making mylk
¼ cup of maple syrup or coconut nectar
1 tbls coconut oil
a pinch of himalayan salt
The Caramel

2 cups of dates soaked in hot water for 10 minutes

3 tbls peanut butter

2 tbls coconut oil
The Chocolate Top

¼ cup of raw cacao

¼ cup of cocoa or you can do another 1/4 cup of raw cacoa if your after a real buzz

¼ cup of agave

⅓ cup of coconut oil

a pinch of himalayan salt

1 tbls mesquite powder
The Recipe

1. Blend the cashew pulp with the syrup and salt till it clumps together, no longer otherwise it will turn oily.

2. Press the cashew mix into the base of a glad wrap lined square tin, it should be about 1/2 an inch thick. Place in the fridge.

3. For the caramel place the soaked dates in a blender with (the water drained but kept aside) and blend till smooth. Add the coconut oil and peanut butter and continue to blend till creamy and luscious.

4. Spread over the base and again place in the fridge.

5. Melt the coconut oil over a low heat in a double boiler or thermomix.

6. Add all remaining ingredients and whisk gently till smooth and glossy. Don’t be too rough with the mixing, it needs a gentle touch.

7. Pour the chocolate over the caramel and place in the fridge to set for about an hour.

8. Use the glad wrap to pull the slice out and get stuck into it oh yeah!

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