Raw salted caramel latte slice

Oh. My. God. This slice is just so heavenly! You have got to try it, honestly, I think this is the best thing I have ever made. In collaboration with Yahava Coffee, i’ve come up with a few coffee inspired recipes, which my raw salted caramel latte is the first. Its full of nuts, dates, coconut, coffee and cacao, so if full of healthy fats, antioxidants and a little bit of sweetness. This is a great one to have in the freezer for when you get the afternoon sweet tooth, or is perfect for a little nibble after dinner. Just remember not to eat the whole thing at once because its still pretty energy dense with all the nuts and dates! 

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Raw salted caramel latte slice
Yields 20
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
193 calories
20 g
0 g
12 g
4 g
5 g
46 g
36 g
15 g
0 g
7 g
Nutrition Facts
Serving Size
46g
Yields
20
Amount Per Serving
Calories 193
Calories from Fat 104
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
9%
Sugars 15g
Protein 4g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 1 cup raw almonds
  2. 1/4 cup shredded coconut
  3. 1 shot Yahava expresso (I used their Kintamani coffee)
  4. 6 dates, pitted
Salted caramel latte layer
  1. 1 cup unsalted raw cashews, soaked
  2. 8 dates
  3. 1/4 tsp Himalayan sea salt
  4. 1/3 cup almond milk
  5. 1 shot Yahava expresso (I used their Kintamani coffee)
Raw chocolate
  1. 1/3 cup coconut oil, melted
  2. 2 Tbsp cacao powder
  3. 3 Tbsp rice malt syrup
  4. 2 Tsbp Yahava expresso (I used their Kintamani coffee)
  5. 1/2 cup raw unsalted cashews, soaked
Instructions
  1. For the base: Place all ingredients into a food processor and mix until it forms a solid ball, you should be able to pick it up with your hands. Line a square tray with baking paper, and press base mixture into the bottom of the pan. Use your hands and a spatula to get the mixture to the corners, and ensure its as flat as possible. Place in the freezer to set while you are preparing the next layer.
  2. For the middle: Soak cashews for 30-60 minutes (I usually do this first), then place cashews, pitted dates, sea salt, almond milk and expresso into the blender, process until it forms a smooth paste. It should be slightly runny, but not to the point where it is a liquid. You may need to add more almond milk. The processing usually takes around 5 minutes. Pour the middle layer straight on top of the base, and spread evenly using a spatula. Place back in the freezer to set.
  3. For the top layer: Combine melted coconut, cacao powder, rice malt syrup, expresso and pre-soaked cashews back into the blender. Blend until they form a smooth liquid. You may need to add a little more coffee to get it to be a liquid. Once combined well pour over the middle layer, smooth using a spatula and place back into the freezer for around 2 hours. Only serve when completely set.
Notes
  1. Gluten free. Dairy free. Vegetarian. Vegan.
  2. Will store in the freezer covered for up to 2 weeks.
beta
calories
193
fat
12g
protein
4g
carbs
20g
more
Nutrilly https://nutrillynutrition.com/

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