I, like many of you are a peanut butter lover! When I made the peanut butter caramel for the snickers slice, I was is heaven! I am always trying to think of other sweets that I could use it with and have been meaning to make this for ages. The flavours really work well together and for any lover of peanut butter you will be addicted (haha).
Once again being a raw slice I have used 1 cup of soaked cashews for this recipe. So you will need to prepare your cashews the prior evening or have let them soaked for around 6 hours, then drain them. I also used a standard slice tray (19.5cm x 28.5cm) and lined it with baking paper.
Firstly start with the jelly, I used defrosted raspberries, chia seeds & maple syrup. Mix together in a small bowl the following ingredients and let it sit and thicken up as you finish the rest of the slice (if it gets too thick add a little water).
- 3/4 cup defrosted raspberries
- 3 teaspoons chia seeds
- 1 tablespoon maple syrup
- 1 1/2 cups almond meal
- 1/4 cup cacao powder
- 150g dates
- 2 tablespoons maple syrup
- 1-2 tablespoons coconut oil
Blend together the first 3 ingredients until it becomes a fine crumble. Add in 1 tablespoon of both maple & coconut oil then blend for a minute or two. If the ingredients haven’t binded add in the rest of the syrup & oil (you don’t want your base to oily and it will depend on the type of dates you are using on whether how much liquid you need). Press firmly into the slice pan.
Creamy Peanut Butter Caramel Ingredients
- 1 cup soaked cashews
- 1 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste/extract
- 3/4 cup peanut butter
- pinch salt
Blend together all the ingredients besides the peanut butter. This will take a few minutes until the mixture in smooth and creamy. Add in the peanut butter and mix for around 30 seconds until the everything is combined. If you over mix the oils from the peanut butter can seperate with the other ingredients. Pour the mixture over the base.
Now randomly spoon on half of the raspberry jelly and swirl through the top.
Sprinkle with choc chips & crushed peanuts.
Place in the fridge/freezer until the slice is firm.
Now for the caramel peanut butter sauce (YUM!!)
Mix together 1/2 cup peanut butter + 1/4 cup maple syrup + 2 tablespoons melted coconut oil. Stir together until combined, there maybe a little extra sauce for you to enjoy later! (on your pancakes or smoothie bowl) For the chocolate drizzle I just melted down 30g of vegan chocolate.
When the slice is firm remove from the pan and spread over the rest of the raspberry jelly. Cut your slice into desired sized pieces. Dollop the caramel peanut butter sauce over each piece followed by drizzling the melted chocolate.
Now it’s time to enjoy! I hope you love this treat as much as I do. And have the willpower to have one slice at a time 🙂