This raw salted caramel peanut butter slice is devine!
You can thank me in advance for this recipe.
I imagine this is what heaven would taste like.
Gooey salted caramel, creamy peanut butter and rich, dark chocolate… and it’s made with (almost) all raw ingredients! (the peanuts in peanut butter are roasted).
Originally I made this recipe without the peanut butter layer but decided on a whim to add it one day, and it seriously made it about 80% more delicious when I really didn’t think it could get any more delicious.
But I love peanut butter and can polish off a jar in a week with a spoon, so peanut butter on anything is an improvement to me. I actually prefer to think of it as a ‘dip’ rather than a ‘spread’.
However, I know there are some people out there who can’t stand the stuff (sorry, we can’t be friends), so feel free to leave it out if you must. If you do, then it will be completely raw!
Here’s the recipe –
Raw Salted Caramel Peanut Butter Slice
Ingredients:
Base
1 cup of raw almonds
1/2 cup of dates
Caramel layer
1 cup of raw cashews that have been soaked in water for at least one hour
1/3 cup melted coconut oil
1/4 cup maple syrup
1/4 cup water
1/2 teaspoon vanilla extract
Good pinch of salt
Peanut butter layer
3/4 cup of smooth or crunchy peanut butter made with 100% peanuts
Chocolate layer
1/2 cup melted coconut oil
1/4 cup maple syrup
1/4 cup raw cacao powder
2 tablespoons crushed peanuts
Method:
Pulse ingredients for base in a Vitamix, blender or food processor until it’s crumbly and sticks together. Press into a slice tin and put in freezer while you make the caramel.
Blend ingredients for caramel at high speed until smooth. Poor over base and put back in freezer until set.
Spread peanut butter over the caramel layer and put back in freezer while you make the chocolate layer.
Melt ingredients for chocolate in a saucepan on a low heat. Poor over peanut butter layer and sprinkle with crushed peanuts. Put back in freezer until set.
To serve, remove from freezer and cut into slices while still firm. Let defrost for 10 minutes so that the caramel softens a bit, then try not to scoff the whole lot!
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