Home My Recipes Raw Creamy Caramel Bar

Raw Creamy Caramel Bar

written by Faustine 26 août 2019

Raw Creamy Caramel Bar

For: 6 Prep Time:


  • Base layer:
  • 200g raw almonds
  • 100g shredded coconut
  • 6 medjool dates pitted
  • 50g of cacao nibs
  • Creamy caramel layer :
  • 400g of soaked cashews overnight in cold water in fridge.
  • 3 medjool dates pitted
  • 50g of melted cacao butter
  • 2 tbsp of maple syrup or coconut syrup
  • 1/2 tsp vanilla powder
  • 1/2 tsp cinammon
  • Toppings :
  • 100g of melted raw dark chocolate
  • Dried edible rose petals (optional)


Method :

For the base :

  1. Process the almond to make the base in a food processor. Then, add rest of the ingredients and process until you get a crumby texture that stick together. Add some extra dates if needed.
  2. Layer tin with parchment paper and spread the base evenly. Pop it in freezer while you make the layer.
  3. For the caramel layer : blend all ingredients in a high speed blender until you get a creamy and smooth texture.
  4. Spread it on top of the base layer and pop back in the freezer for around 6 hours or overnight.
  5. Cut the cake into equal slices and drizzle melted chocolate along with rose petals on top.



You may also like

Leave a Comment

Ce site utilise Akismet pour réduire les indésirables. En savoir plus sur comment les données de vos commentaires sont utilisées.