Chocolate Caramel Cookie Crumble Slice - Raw, Vegan, Gluten Free, Delicious

It has been a while since I last made a slice. I had been craving one for far too long so I decided it was time that I went ahead and made one. They are so incredibly easy to make - way easier than baking...I just didn't seem to have any time. But now, on July 14th, 2015, I present to you the quadruple C's. Chocolate Caramel Cookie Crumble...Slice. Shall we?

Chocolate Caramel Cookie Crumble Slice

Ingredients:

For the chocolate cookie base:

~ Cacao powder - 5 tbsp

~ Cashews (or almonds, hazelnuts or walnuts) - 1/4 cup

~ Almond flour - 1/4 cup

~ Maple syrup - 3 tbsp

~ Coconut oil - 2 tbsp

For the middle cookie goodness:

~ Unsweetened shredded coconut - 1/4 cup

~ Maple syrup - 2 tbsp

~ Almond flour - 1/2 cup

~ Coconut flour - 1/4 cup

~ Vanilla - 1 tsp

~ Coconut oil - 1 tbsp

For the caramel:

~ Mejool dates - 2 cups

~ Coconut milk - 3 tbsp

~ Almond butter - 1 tbsp

~ Coconut oil - 1/3 cup (add extra by the tbsp if you want it creamier)

For the chocolate coating on top:

~ Click here for my super easy chocolate recipe (vegan)

Instructions:

1. First let's make the chocolate cookie base. This is delicious. Put all of the ingredients in your food processor and blend until well combined. The texture will be pretty crumbly but it should be able to stick together. Add more coconut oil by the tbsp if necessary.

2. Put the chocolate cookie crumble in a container (mine was 8x4in) and smoosh it all evenly to the bottom. Place in the freezer. The chocolate cookie base is complete.

3. Now put all of the ingredients for the middle cookie goodness into your food processor and blend until well combined. The texture should be a tid crumbly but less than the chocolate cookie base was.

4. Take your container out of the freezer and add the middle cookie goodness on top. Smoosh it evenly as the second layer and place the container back into the freezer. Middle cookie goodness DONE.

5. Next comes the caramel. Blend all of the ingredients in your food processor until well combined. To get a proper caramel consistency, blend until it all becomes thick and runny. This may take a little more than a minute - all depends on your blender.

6. Take the container out of the freezer. Scoop (or pour) the caramel into the container evenly. Put the container back into the freezer. BOOM. Caramel layer complete.

7. Put all of the ingredients for the chocolate coating into a small mixing bowl. Mix.

8. Take your container out of the freezer. Evenly pour the chocolate on top. Place the container back into the freezer.

9. You just made a Chocolate Caramel Cookie Crumble Slice and after 60 minutes of letting that deliciousness firm up in the freezer, you can slice and enjoy. Good job.

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Coconut Almond Slice - Gluten Free, Raw, Vegan, Refined Sugar Free

I love slices but I am not a fan of making them due to the clean up. Not that the clean up is that bad, but since my tiny apartment doesn't have a dishwasher and I have to clean my food processor by hand, I tend to steer clear of recipes that require them.

So why am I giving you the recipe for a slice if I don't even like to make them? This one doesn't require a food processor! *round of applause* *joyful dancing*

Rest assured, this recipe is extremely simple (as all the recipes that I post tend to be) so you can make this hassle free.

Why should you make this slice other than the fact that it doesn't require a food processor? Well, it's the perfect combination of savory and sweet. The coconut compliments the chocolate, the chocolate compliments the almonds, the almonds compliment everything. It's the perfect combination.

So let's get right to it, shall we?

Coconut Almond Slice

Ingredients:

~ Shredded coconut - 2 cups

~ Coconut oil - 4 tbsp (for the coconut), 1/2 cup (for the chocolate)

~ Coconut sugar - 1/2 cup

~ Vanilla - 2 tbsp (for the coconut), 1 tbsp (for the chocolate)

~ Maple syrup - 1/4 cup

~ Cacao powder - 1 cup

~ Almonds (pre sliced or slice your own) - 1 handful

~ Salt - 2 pinches (for the coconut), 1 pinch (for the chocolate)

Instructions:

1. First you are going to make the chocolate. Click here for the really easy recipe. It will take you about 90 seconds to make it. Once it's been all mixed together, lay almost all of it out (save a little extra for drizzling on top of the slice) in a flat pan. This is going to be the base of the slice.

If you thought you were thinking ahead by putting the first layer in the freezer, do no such thing! That time will come but it's not yet.

2. Next you are going to make the coconut layer. I found this layer really enjoyable to make for some reason. Probably because it doesn't require a food processor. *more joyful dancing*. Mix the shredded coconut, coconut oil, vanilla, maple syrup and salt in a large bowl.

3. This is the step that you will put the first layer (the chocolate) in the freezer. Freeze for about 2 minutes, or until the chocolate is firm but not completely hardened.

4. Take the first layer out of the freezer and evenly spread the coconut on top.

5. Put the sliced almonds on top of the coconut layer and gently press them into the coconut. This is just so they will not fall off as easily when the slice is being cut.

6. Drizzle the remaining chocolate on top of the almonds.

7. Place the slice in the freezer for 30 minutes or more.

8. Slice into bars and enjoy!

Mmmm.

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