This is quite a rich slice with three layers and therefore perhaps better suited to special occasions rather than everyday eating. Being raw, it is best stored in the freezer and taken out just prior to serving.
RAW CAROB-CARAMEL SLICE
MAKES: 16 slices (cut approx. 5cm x 5cm)
INGREDIENTS
BASE
- 1 cup carob powder
- 4 TB coconut oil
- 1 TB tahini
- 2 TB agave nectar (or sweetener of choice)
FILLING
- 10 dates (soaked in water)
- 1/4 cup cashews (soaked)
- 1 TB tahini
- 1TB coconut oil
- 1/2 cup coconut milk
- pinch salt
TOPPING
- 1/2 cup carob powder
- 1 TB coconut oil
- 1/2 TB tahini
- 1 TB agave nectar (or sweetener of choice)
- water
METHOD
BASE
- Mix ingredients together.
- Press mixture into a square shallow cake tin or biscuit tray about 1/2 cm thick.
- Place in freezer to firm.
FILLING
- Blend all ingredients until smooth and creamy.
- Spoon evenly on top of base and return to freezer.
TOPPING
- Blend ingredients together adding enough water to make a thin pouring consistency.
- When the base and filling have set, pour a thin layer of mixture over the top.
- Return to freezer until fully set
