Raw Miso Caramel Slice

This week our Dietician Andrea creates a raw version of an old favourite with a slightly unexpected twist. It's a sure fire way to kick your sugar cravings when the late afternoon sweet tooth rears its head, and is bound to be a crowd pleaser.

"Every man and their dog have their own version of caramel slice, whether it be traditional or raw, and to be honest, they are all delicious. I wouldn't say the raw version is better than the traditional type that you find at your local bakery, but instead it just uses more natural ingredients (and my recipe is vegan-friendly too).

My version would be equally as energy-dense, if not more so, than the old school favourite. Each to their own. Eat both in moderation. I cannot stress this enough. While there's no straight up table sugar or butter in the ingredient list of this recipe, let me tell you this slice is still high in sugars and fats. So I would definitely recommend against having this slice for breakfast, and encourage only a small portion for a dessert or similar. While this recipe makes 6 bars, each bar can serve 3-4 people. It is very decadent!"

rawsaltedcaramelslice.jpg

 

Raw Miso Caramel Slice

Makes 6 bars

Base

¾ cup cashews

½ cup shredded coconut

6 medjool dates, pitted

2 tbsp coconut oil, melted

Filling

12 medjool dates, pitted

1/3 cup tahini

2 tbsp maple syrup

1 tsp vanilla extract

1-2 tsp miso paste, to taste

Topping

1/3 cup sugar free hot chocolate mix

¼ cup coconut oil, melted

  1. For the base: place the cashews, coconut, dates and oil in a food processor for two minutes, or until the mixture resembles a crumbly dough. Press the mixture into 6 silicon bar moulds and place in the freezer to set.
  2. For the filling: place the dates, tahini, maple syrup, vanilla and miso paste in a food processor and blitz for two minutes or until smooth. Spread caramel over the base and place back into the freezer for two hours or overnight.
  3. For the topping: warm the coconut oil in the microwave for 30 seconds before adding sugar free chocolate powder. Whisk vigorously until there are no lumps. Remove bars from the freezer and pour chocolate topping over each bar. Place back into the freezer to harden. 
  4. Pop out bars and serve. Keep in the freezer when storing. 

Notes:

  • If you’re not keep on miso paste, replace it with a pinch of sea salt flakes instead.

Show us your creations by tagging @citycave on Instagram or Facebook so we can see your version of this home made classic.