Chocolate Caramel Slice, Oh And It's Raw.
Chocolate layer
  • 1¾ coconut oil
  • 1 vanilla bean
  • ½ maple sugar
  • ¾ cup cocoa powder
  • 1 tablespoon agave
Second layer
  • 1 cup walnuts
  • ⅛ cup dried coconut
  • 2 tablespoons coconut oil
  • 7 medjool dates
  • 1 teaspoon vanilla extract
  • ¼ cup cacao nibs
Third layer
  • ½ cup raw smooth peanut butter
  • 1 tablespoon coconut oil
  • 1 tablespoon agave
Chocolate layer
  1. Melt coconut oil in a double boiler.
  2. Scrape seeds from vanilla bean and incorporate with the melting coconut oil.
  3. In large bowl add cacao powder, melted coconut oil, salt, and powered sweetener.
  4. Use wire whisk and blend together until very smooth.
  5. When smooth, taste for sweetness. Add agave or powdered sweetener to suit your taste.
  6. Pour half into 8x8 inch tray that has been lined with cling wrap, and place in freezer. Set the other half aside.
Second layer
  1. Place nuts in food processor and pulse until nuts are small chunks. Ad balanced amount of remaining ingredients, and pulse until it stays together when pinched between your fingers.
  2. Put on top of chocolate layer and press down firmly.
Third layer
  1. Blend by hand and spread on top of second layer.
Forth layer
  1. Pour remain chocolate over third layer and leave to set in the freezer.
Recipe by The Life of Clare at