This raw mocha caramel slice is the perfect decadent treat, so delicious that you won't know it's healthy, gluten-free, and vegan!
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8Slices
Ingredients
Crust
1CupRaw Buckwheat Groats
1/2CupWalnuts
1/2CupDatespitted
2TbsRaw Agave
Caramel
1CupDatespitted, covered in warm water
1CupDatespitted, set aside
1/4TspVanilla Extract
Mocha
1/3CupRaw Coconut Oilmelted
1/4CupRaw Agave
3TbsRaw Cacao Powder
1/2TbsEspresso Powder
Instructions
Crust
Add buckwheat and walnuts to the food processor and process until a semi-fine meal is formed.
Then, add in dates and agave, and process until a sticky dough is formed.
In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.
Caramel
Add dates to your 1-cup measuring cup, and cover them with warm water until just covered. Pour the whole thing into the food processor.
Add the second cup of dates to the food processor. Do not cover these with water!
Then, add in the vanilla extract and process until a smooth caramel is formed.
Pour caramel into pan over the crust and smooth into an even layer.
Mocha
In a bowl, combine melted coconut oil, agave, cacao and espresso powder. Pour mocha layer into the pan over the caramel layer.
Putting it All Together
Put mocha caramel slices into the freezer for 2 hours to set. Cut into slices and serve. Note - the caramel doesn't harden entirely, so use your sharpest knife to cut them (just be careful!).
Mocha caramel slices can be kept in the refrigerator for one week.