These bad boys are so crunchy, gooey, sweet, and decadent, you won't believe they're raw and gluten-free! The three layers in these slices come together to create a symphony of chocolate, caramel, and nuts that will have you singing all day.

Nutty Caramel Chocolate Buckwheat Slices [Vegan, Raw, Gluten-Free]

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Ingredients

Crust:
  • 1 1/4 cups raisins
  • 3/4 cup buckwheat groats
  • 1/4 cup pecans
  • 1/2 teaspoon cinnamon powder
Caramel:
  • 1 1/2 cups dates
  • 2 tablespoons date syrup
  • 1/4 teaspoon vanilla bean
  • 1/4 cup hazelnut butter
  • 2-3 tablespoons lemon juice
  • 1/4 cup almond milk or more, as needed
Chocolate:
  • 3 heaping tablespoons coconut oil
  • 3/4 cup dates
  • 2 tablespoons cacao powder
  • A few tablespoons water, as needed
Toppings (Optional):
  • Pinch of fleur de sel
  • Date syrup
  • Black sesame seeds
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Preparation

To Make the Crust:
  1. Throw everything into a food processor and whizz until it becomes a crumbly, sticky mixture that can hold its shape when pressed together between your fingers.
  2. Press this into a lined 9x5-inch loaf pan and put in the fridge.
To Make the Caramel:
  1. Blend everything up until smooth, adding almond milk as needed, but try to use as little almond milk as possible. It should be thick, creamy and delicious (like ... well ... caramel).
  2. Spread evenly onto your crust and put back in the fridge.
To Make the Chocolate:
  1. Blend everything until smooth, adding water if you need to. It should be a slightly thinner consistency than the caramel, like chocolate syrup.
  2. Pour and spread evenly onto your caramel layer. Sprinkle on pretty things.
  3. Put in the freezer for a few hours until it's solid and the caramel is gooey and holds its shape when cut. Alternatively, leave it in the freezer overnight and then wait for the whole thing to thaw enough so you can cut it.
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Nutritional Information

Adaptions: use any gooey, sweet dried fruit instead of raisins; use any nuts, seeds or gluten-free unrefined flours instead of buckwheat groats and pecans; use vanilla extract instead of vanilla bean; use any nut or seed butter instead of hazelnut butter; use water instead of almond milk; use coconut butter or date syrup instead of coconut oil; use cocoa or carob powder instead of cacao powder. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.