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resolutions, schmesolutions. sometimes you’ve just got to treat yourself! and even better if the sweet treat is vegan, grain-/ glutenfree, raw and paleo friendly.

caramel slices!!

chocolate base:

40 g slivered almonds (or any other nut or seed)
30 g ground almonds
30 g dessicated coconut
4 tbsp raw cocoa powder
3 tbsp coconut oil, melted
2tbsp honey or rice syrup or maple syrup

place all ingredients in a food processor and blend until crumbly and sticky. line a baking pan (circa 18x20cm) with parchment paper and press the mix evenly and firm into the prepared pan. refrigerate or freeze for a few minutes.

caramel filling:

300 g medjool dates, pitted
130 ml coconut milk
2 tbsp almond butter
70 g coconut oil, melted
1/2 tsp sea salt

place all the ingredients in your food processor and blend for about 5 minutes until the mix is smooth and caramel like. spread the caramel mix over the chocolate base and put the pan in the freezer until the caramel layer has set.

chocolate topping:

70 g coconut oil, melted
3 tbsp raw cacao powder
2 tbsp honey/rice syrup/maple syrup/sweetenerofyourchoice
sea salt

OR: melt 150 g of really dark chocolate and spread it over the caramel

again, place all the ingredients in the food processor and blend until well combined and smooth. spread the chocolate over the caramel layer, sprinkle generously with sea salt and return to the freezer for 3 hours or more.
use a very sharp knife to cut into small squares. you can store the caramel slices in an airtight container in the fridge (ready to eat, a bit gooey) or in the freezer. (remove 5-10 minutes before serving)

enjoy! (and let me know if you’ve tried them!)

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