Salted Caramel Raw Chocolate Slice

Hump day pick me up! Yes this is as delicious as it looks, a four layered piece of heaven. This recipe does contain nuts, if you're looking for something similar and can't eat nuts this is your go to: The Distracted Shortbread .

I'm going to let the finished product do the talking and get straight into the recipe.


Base Layer - Layer 1

1/2 cup hazelnuts

1/2 cup almonds

1 cup oats

1/2 cup maple syrup

Chocolate Mousse - Layer 2

1 avocado

2 tsp raw cacao

3 tsp maple syrup

A generous sprinkling of Himalayan salt

Salted Caramel - Layer 3

1 1/2 cup pitted soaked medjool dates

1/2 cup coconut milk (or cream to make it extra silky)

Another generous sprinkling of Himalayan salt

Raw Cacao Crunch - Layer 4

2 x tbsp coconut oil

4 x heaped tsp raw cacao

4 x tsp maple syrup


This is another recipe requiring your freezer, firstly choose a dish which fits in your freezer. The larger it is the thinner the layers will be. I used a pyrex dish approximately 30cm long by 20cm wide.

Before making the base, remove the stones from your dates and place them in a bowl, covering them with boiling water. Leave to soak.

To make the base, simply but all the base ingredients into a food processor until they start to resemble corse breadcrumbs. You should start to notice the breadcrumbs start to bind and become a little sticky. If they remain dry add a little more maple syrup until they start to stick. You want them to stick together when you squish a little of the mixture between your fingers. Empty the contents of the food processor into your dish, press down to form a flat layer and pop into the freezer.

Layer 2 - I don't feel there is any need to clean your food processor between stages but do so if you wish. Place all layer 2 ingredients into the food processor apart from the Himalayan salt and blend until smooth. Remove your dish from the freezer and add layer two. Before returning to the freezer sprinkle a generous amount of Himalayan Salt over your chocolate mousse.

Layer 3 - Drain your dates and place into the blender with the coconut milk (or coconut cream), blend until smooth. If you feel the mixture needs to go a little further add a little water to thin the caramel. Remove your dish from the freezer and add the caramel layer, once again top with a generous sprinkling of Himalayan salt. Return to the freezer.

Final layer 4 - Melt the coconut oil in a pan on a low heat, add the raw cacao and stir until combined. Turn off the heat and add in the maple syrup, give it a little stir (not too much as it will thicken too much to pour), then remove your dish from the freezer and pour over the filling. Return to the freezer for a minimum of 1 hour, but you can leave it in there overnight.

When you're ready to share, remove from the freezer and allow to sit for 10-15mins (maybe a bit longer if you've left it overnight) before slicing and serving. I don't normally drink coffee, but if you are a coffee drinker it is delicious with an afternoon black coffee! Tried and tested.






© 2013 by Emma Jaulin. All rights reserved.