Raw Salted Caramel Brownie

Life through food coloured glasses

Ok, so I go weak at the knees for salted caramel. It is one of my all time favourite flavours. And so when I was talking to a friend about my blog, she said I had to test out a raw salted caramel slice. I decided to make it for a friends craft day and it was a huge hit. Everyone loved it and devoured it. I decided that the original recipe didn't have enough caramel, in this recipe below I have added extra caramel and as you can see by the picture, it's the perfect amount of caramel. I'm so excited about this recipe it's quick, easy, healthy and delicious. I hope you love it as much as I do.

Life Through Food Coloured Glasses

Makes about 24 squares

Prep time: 20 minutes

gluten free, dairy free, egg free,

Based on the recipes by Kira Westwicks Salted Caramel Crunch Slice

Ingredients:

Base

1 cup raw almonds

1 cup raw macadamias

1 cup of medjool dates pips removed

2 heaped tbsp raw cacao or good cocoa powder

1 tbsp extra virgin coconut oil

Salted Caramel Filling

1.5 cups of cashews

1/2 cup extra virgin coconut oil melted

3/4 cup pure maple syrup

Teaspoon of pure vanilla

Three pinches of salt flakes

Chocolate Option 1

1.5 blocks of lindt 70%

or Raw Chocolate Option 2

1/3 cup / 90 ml melted coconut oil
3 tbsp / 45ml melted cocao butter or nuttlex
1/2 cup / 60g raw cacao powder
1/3 cup raw honey or maple syrup
a pinch of salt to taste

I am giving you two variations here. I have used the lindt chocolate version in my pictures but if you don't want tradional chocolate you can use the the raw chocolate version. The raw chocolate will give you a soft moist topping. However the lindt will give you a delicious crunch once it has been set in the fridge.

Directions Base:

Put all of the base ingredients into the bowl of a food processor. Process until all ingredients until blended to a smooth consistency.

Note: I like to blend the nuts first to create that smooth consisitency.
Take a square slice tin and line with greaseproof paper and press your base firmly into the tin.

Caramel Filling:
Place the cashews and melted oil into a food processor and blend until smooth and wipped like peanut butter. Add the res of the caramel ingredients in a blender and blend until it whips into a thick, glossy caramel consistency. Do not over whip as it will seperate the oils from the nuts.

Note: At this point it's essential to taste your caramel to ensure its salted enough for you. I like a good kick of salt so make sure you add your salt to taste.

Chocolate Option 1:
Fill a small saucepan half full of water and put on the stove over high heat. While it is coming to the boil, break your chocolate into small pieces and put in a small heatproof bowl. Once your water is simmering, reduce the heat to low. Put your bowl of chocolate over the water and stir until completely melted and your chocolate is glossy.

Note: Chocolate is such a delicate ingredient so you need to make sure it isn't over heated. I find taking the bowl of chocolate from off the heat every minute or so and stiring continuously helps this process.

Continue with steps 6 and 7

Raw Chocolate Option 2:
Place all topping ingredients into a bowl and combine well. Make sure you don't have any cocoa lumps. Feel free to add more or less syrup to get the sweetness level you like.
Spoon the topping over the caramel layer.
Place the tin in the fridge to set. Once set cut into squares and eat!! Please do keep an eye on the slice it can get a little melty so make sure its chilled for as long as possible.