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
1/2 cup coconut
3 Tbsp cashew butter
Tbsp coconut oil
2 tbsp honey
Pinch sea salt
3 tbsp cacao powder
2-3 tbsp honey
Tbsp coconut oil
2 Tbsp cashew butter
3 tbsp coconut oil
3 heaped tbsp cacao powder
2 tbsp honey
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.