Add to Favorites
My Favourites
Email this recipe
Print this recipe

Raw Pistachio Salted Caramel Slice

recipe image
Friday, 09 June 2017

Description

Every now and then you need something totally over-the-top decadent, don’t you think? Friday is the perfect excuse to make this rich Raw Pistachio Salted Caramel Slice by Lauren Glucina of Ascension Kitchen. A nougat - like base with lush salted lemon and medjool caramel and a homemade raw chocolate drizzle to finish. Sounds like heaven!

Ingredients

At a glance
Makes
Yields 16-32 slices depending on how small you cut them (they are quite rich)
BASE:

3 cups almond meal
¼ cup organic rice malt syrup
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
Few good pinches of coarse sea salt

CARAMEL:

2 cups pistachios, shelled
¼ cup 100% pure maple syrup
1 tablespoon coconut oil, melted
2 teaspoons lemon juice
½ teaspoon coarse sea salt
12 Medjool dates, pitted (approx. 180g) – soaked in hot water for 5 mins to soften

EXTRAS:

1 cup peanuts
Extra sea salt
Batch of homemade raw chocolate to drizzle (or melt down a dark, store bought choc)

Methods/steps

Line an 8inch square cake tin with baking paper.

1. To make the base, pulse all ingredients in a food processor till combined. 
 
2. Press into the cake tin and smooth out the surface. Place in freezer.
 
3. To make the caramel, blend the pistachios till they become a fine flour or even a butter, then transfer to a food processor. Add all other ingredients including the soaked and drained dates, and pulse till combined.
The resulting caramel will be VERY thick. Fantastic. 
 
4. Spread roughly over the base, then place a layer of plastic wrap/baking paper over the top and use your palm to even out the surface. 
 
5. Once done, scatter the peanuts over the top and press into the caramel. 
 
6. Add a few sprinkles of sea salt, then set in the freezer.
 
7. Once caramel slice has set, remove and cut into small bars. Use a teaspoon to drizzle homemade raw chocolate (or store bought) over the top and serve. Keep in fridge.

Additional Tips

Recipe by Lauren Glucina: