PEANUT BUTTER CARAMEL SLICE

Jacqueline Alwill

Brown Paper Nutrition

One for your weekend cook offs and a great little slice to cube up and pop in the freezer when you have le cravings. The caramel is pretty versatile too aside from the below it can be used in:

  • chocolate cups
  • raw ice cream
  • raw balls with added protein powder, chia/linseeds and nuts

I’m going to chat cravings in the coming weeks on the blog too – stay tuned…

PEANUT BUTTER CARAMEL SLICE

GF: DF: SF: VG: V

Serves 8-10

Base:

1/2 cup walnuts

4 medjool dates, pitted

1 tablespoon coconut oil

2 tablespoons cacao powder

1 tablespoon chia seeds

1 tablespoon rice malt syrup

Peanut Caramel:

1/2 cup all natural peanut butter

2 tablespoons rice malt syrup

4 medjool dates, pitted

1 teaspoon vanilla

Topping:

2 tablespoons coconut oil

2 tablespoons rice malt syrup

2 tablespoons raw cacao.

Combine all base ingredients in food processor and blitz to combine into a crumb, or if you prefer a smoother base, until a paste is formed. Line a small loaf tin (8x10cm – or alternatively use a large loaf tin and double the recipe) with baking paper, then evenly spread base into tin and place in freezer whilst preparing peanut caramel and topping. Place all ingredients in food processor and blitz until smooth caramel is formed. Spread over the base then place back in the freezer once again. To finish the slice, make the chocolate, by heating a small saucepan on the stove on low heat and melting coconut oil. Once oil is melted, remove from heat and add rice syrup and cacao powder, whisking well to create a smooth melted chocolate. Pour molten chocolate over the slice and spread evenly. Return slice to freezer and allow to set for 1 hour. Serve from and store in the freezer up to 2 weeks.