So Trendy It Could Be Kale

Raw.Vegan.Not Caramel.Caramel Slice

I know right, could this be more on trend? Did I mention I also make terrariums and joined a pottery club? Way to go me. 

But really, this raw food movement is getting a little tiresome. Although this non baking-baking is fun to play around with. Its challenging, health(ier) and most importantly  delicious. 

This was a mornings worth of experimenting with different flavours and components that just happened to all come together to form a caramel slice. A miraculous kitchen moment if there ever was one.

 It also doesn't require a weeks worth of wages in ingredients or anything to be prepared 7 years ahead of time. 

Winner winner fake chicken dinner. 

Recipe:

Spelt Pastry.

3/4 cups whole spelt flour

1/2 cup white spelt flour

1 tbsp coconut sugar 

(or whatever sugar you have)

2 tbsp coconut oil

juice 1/2 lemon

3/4 cup water

Mix flours and oil until it looks like bread crumbs, then add all the other ingredients. Kneed for ten minutes or so until its smooth and easy to handle. 

Chill for half an hour. 

Line a tart case with baking paper. Remove pastry from the fridge and roll until its 1cm thick and push into the lined tart cases. Put in the dehydrator for 3 hours or alternatively place in the oven at 180 degrees for 12-15 mins. Remove and cool. 

'Caramel' Filling. 

1 cup of dates

2 tbsp peanut butter

2 tbsp macadamia butter

1/2 tsp vanilla bean paste

1/2 tsp of pink Himalayan salt

juice of 1/2 lemon 

Soak dates for 12 hours or if your not going raw boil in a 1 1/2 cup of water the for 10 minutes until they are soft. Drain, reserving a cup of the soaking water. Blend all of the remaining ingredients, adding water as you need it until you get a consistency of a thick caramel. Fill the pastry shell with caramel and place it in the fridge. 

Chocolate Ganesh Glaze. 

1 cup almond meal

2 tbsp coconut butter

2 tbsp coconut oil 

4 tbsp cacao powder

2 tbsp maple syrup

reserved date water

Mix all of the ingredients together only adding reserved date water if it is too thick. You want it to be the consistency of a thin cream. Top the caramel with the chocolate and return to the fridge until ready to serve.

I take back what I said, it does take 7 years of prep. To raw or not to raw is up to you, its divine either way.

x

Abbey