I’ve been so looking forward to sharing this recipe with you ever since I made them! If you’ve seen following me for a while now, then you’ll know that raw caramel slices have always been my favourite dessert recipe to make and I’ve been creating different variations of them ever since I began blogging. I just love everything about them to be honest! They’re fairly easy and fun to make and taste so delicious! I could generally eat a whole tray full of these things without even batting an eyelid. They have the perfect balance of sweetness, rich chocolate and a crisp and crunchy biscuit base.
These are actually double decker caramel slices with a layer of creamy salted cashew caramel, topped with a rich chocolate caramel layer. I love the contrast between the sweet caramels and rich dark chocolate topping. I’m a huge chocolate fan, but I can definitely find that too much chocolate is very sickly for me, so having the caramel and biscuit creates a nice contrast and helps to break things up a bit. One of the things that I love most about making these, is that you can really get creative with the flavours and experiment with different things. I feel like I’m going to be doing a lot of that over the coming months, so keep an eye out for those!
People often ask me whether I struggle being surrounded by sweet treats all of the time and my answer to this varies a lot. At this moment in time, It would be a resounding yes, as I feel like I’m experiencing a real hankering for sweet treats! However, it really does depend on what it is that I’ve made. Like I said, chocolate, I could pretty much take it or leave it.. but if I know there’s a tray full of these sitting in the fridge then I am often tempted to reach for them throughout the day. If you make one thing from the blog, then I would always recommend some form of raw caramel slice. In my opinion, there are very few things better than that!
Honey Cashew Caramel Slices
Ingredients
Base:
- 1/2 oats
- 1/2 cashews
- Tbsp oil
- Tbsp honey
- 1/2 cup coconut
Salted Caramel:
- 3 Tbsp cashew butter
- Tbsp coconut oil
- 2 tbsp honey
- Pinch sea salt
Chocolate Caramel:
- 3 tbsp cacao powder
- 2-3 tbsp honey
- Tbsp coconut oil
- 2 Tbsp cashew butter
- Pinch salt
Chocolate Layer:
- 3 tbsp coconut oil
- 3 heaped tbsp cacao powder
- 2 tbsp honey
Instructions
- To make the base, combine the oats, coconut and cashews and blend to form a fine flour.
- Add the coconut oil & honey and blend again until everything is well combined.
- Press this into the base of a baking dish and pop into the freezer to chill.
- To make the salted caramel, mix together the cashew butter, coconut oil, honey and salt until smooth. Spread this over the base layer and return these to the freezer.
- For the chocolate caramel, mix together the cashew butter, coconut, honey and salt. Layer this over the salted caramel and place them back into the freezer.
- Gently melt the coconut oil, then stir through the honey and cacao powder. Carefully pour the chocolate over the slices and leave the caramel bars in the freezer for 3 hours+ to set.
- Once you're ready to slice the bars, dip a knife in hot water to help avoid the chocolate cracking.
