This Raw Choco-Berry Caramel Slice makes the perfect holiday season decadent dessert. It is 3 layers of bliss and despite looking complex, basically just involves a lot of blitzing in a food processor. It is also packed full of healthy fats, and antioxidants from the raspberries!
Base:
- ½ cup walnuts
- ½ cup almonds
- ½ cup cacao powder
- 5 medjool dates (pitted)
- tblsp melted coconut oil
- pinch salt
Raw caramel Layer
- 4 medjool dates (pitted)
- ¼ cup boiling water
- ½ cup almond or other nut butter/almond meal
- 2 tbslp coconut oil
- 1 tbslp dried cranberries
- 1 tsp vanilla extract
Berry Layer
- 2 cups cashews that have been soaked overnight (drained)
- 2 cups raspberries
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 2 tblsp melted coconut oil
Chocolate on Top
- ½ cup melted coconut oil
- ½ cup cacao powder
- pinch salt
- ½ tsp vanilla extract
- 1 tbslp pure maple syrup
Method
- Blend up the ingredients for the base in a food processor until the mixture starts to stick together and clump
- Press firmly into a 15×15 tin lined with baking paper
- Put in freezer to set while you make the caramel, berry and chocolate layers
- Add all the ingredients for the caramel and blend in food processor until smooth and consistent
- Place on top of set nut base and put in fridge while you make berry layer
- Blend the cashews until smooth and then add the berries. maple syrup, vanilla and coconut oil
- Blend until smooth and spread over set caramel layer and place in fridge for 1 hour
- Gently melt coconut oil in pot then when melted turn off and wait until it becomes lukewarm
- Add remaining chocolate ingredients and mix well
- Wait until chocolate starts to thicken before pouring it on top of cheesecake
- Sprinkle any loose nuts or raspberries you want over the finished cheesecake
Refridgerate until chocolate has hardened before cutting
Store in the fridge and enjoy!!