Raw Caramel Brownie Slice

Little slices of perfection: these raw caramel brownie slices. It starts with a chocolatey base made from Medjool dates and crunchy activated buckwheat, followed by a luscious coconut caramel filling and a silky-smooth chocolate ganache topping. Go ahead, indulge in that second slice.

RAW CARAMEL BROWNIE SLICE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BASE INGREDIENTS:

• 1 cup Medjool dates, pitted
• 1/3 cup cacao powder
• 1/3 cup activated buckinis (activated buckwheat)
• 1 cup desiccated coconut
• 1/3 cup rice malt syrup

FOR THE FILLING INGREDIENTS:

• 1 13.5-ounce can full-fat coconut cream
• 1 1/2 cups Medjool dates, pitted
• 4 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup desiccated coconut

FOR THE CHOCOLATE TOPPING INGREDIENTS:

• 1/4 cup coconut cream
• 1/2 cup rice malt syrup
• 1/2 cup cacao powder
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract

PREPARATION

1. Prepare a loaf tin with baking paper.
2. Place base ingredients into a food processor and blend until well combined. Spread the mixture in the loaf tin. The base may be quite sticky, so you can use a spatula to spread the mixture if need be. Place the base into the freezer while you prepare the filling layer.
3. Place filling ingredients into a food processor and blend until well combined. Spread the filling over the base ingredients and place in the freezer while you prepare the topping.
4. Place topping ingredients into a food processor and blend until well combined. Spread the topping over the previous layers and place in the freezer overnight until set.
5. Serve with slivered almonds on top and serve. When cutting your slice use a warm sharp knife to ensure your slice cuts clean.

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