Raw maca caramel slice

For a tasty caramel slice treat without all the processed sugars, here's a perfect alternative!


For the base:
2 x 20ml tablespoons cashew nuts or almonds
1 x 20ml tablespoon unsweetened desiccated coconut
2 teaspoons extra virgin coconut oil
2 teaspoons rice malt syrup

For the maca caramel layer:
1/4 cup hulled tahini
1/4 cup rice malt syrup
2 x 20ml tablespoons extra virgin coconut oil, melted
1/2 teaspoon maca powder (I used Bare Blends Organic Raw Peruvian Maca Powder)
1/2 teaspoon pure vanilla extract
Pinch of sea salt

For the chocolate topping:
1/4 cup extra virgin coconut oil, melted
2 x 20ml tablespoons raw cacao powder
3 teaspoons rice malt syrup
1 teaspoon hulled tahini
Pinch of sea salt


1. Line an 8 x 12cm container with baking paper or cling film. Process the base ingredients in a food processor until the mixture comes together into a ball. Press the mixture into the prepared container and set aside in the freezer to chill.

2. To make the maca caramel layer, place the tahini, rice malt syrup, melted coconut oil, maca powder, vanilla and sea salt in a small bowl. Gently stir everything together until just combined (if you over-stir the mixture it may go a bit grainy). Spread the maca caramel mixture over the base and return the container to the freezer to chill.

3. To make the chocolate topping, place the melted coconut oil in a small bowl and stir in the cacao powder, rice malt syrup, tahini and sea salt until well combined. Pour the chocolate mixture over the maca caramel layer and leave the container in the fridge for a few hours to set.

4. Once set, remove the slice from the container and cut into pieces. Store in the fridge or freezer.