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1 Raw Jaffa Caramel Slice

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Raw Jaffa Caramel Slice

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Ingredients

18 portion(s)

Chocolate Base

  • 140 grams raw almonds
  • 50 grams raw cacao powder
  • 220 grams pitted dates
  • Flesh from 1/4 orange, medium size

Orange Caramel Centre

  • 110 grams raw cashews
  • 90 grams Raw Coconut Oil
  • 150 grams pitted dates
  • zest from 1 orange
  • Flesh from 1/2 orange, medium size

Chocolate Top

  • 80 grams Raw Coconut Oil
  • 40 grams Maple syrup
  • 30 grams raw cacao powder
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Recipe's preparation

    PREPARE LOAF TIN

  1. Using an approximately 22cm by 11cm loaf tin, line the base and 2 opposite longest sides with 1 continuous piece of baking paper. Ensure there is some baking paper hanging over the sides of the tin to allow for easier removal of slice.

     

    2. CHOCOLATE BASE

  2. Place almonds into TM bowl and mill 10 sec/speed 8. Scrape down sides of bowl.

     

    Add cacao and blend 5 sec/speed 4.

     

    Add dates and blend 20 sec/speed 8.

     

    Add orange flesh and blend 10 sec/speed 8.

     

    Place mixture into prepared tin, spreading evenly and then pressing firmly into base of tin. This is a very sticky mixture that may take some work getting out of TM bowl. To remove any remaining chocolate base from the blades, set TM to closed lid position and hold on turbo 1-2 sec.  

     

    Place in freezer while preparing orange caramel centre.

     

    3. ORANGE CARAMEL CENTRE

  3. Place all ingredients into unwashed TM bowl. Set TM to closed lid position and pulse 5 times/1 sec/Turbo.

     

    Blend for 30 sec/speed 7. Scrape down sides of bowl and around blade base. Repeat twice.

     

    Pour evenly over chocolate base and place in freezer while preparing chocolate top.

     

    4. CHOCOLATE TOP

  4. Place coconut oil, maple syrup and cacao into unwashed TM bowl. Mix 37 degrees C/1 min, 30 sec/speed 2. Scrape down sides of bowl and repeat once.

     

    Pour over orange caramel layer and refrigerate or freeze until firm. For best results, refrigerate overnight.

     

    To remove slice from tin, simply pull up both sides of the baking paper. You may need run a knife around the other edges to loosen a little.

     

    Cut into portions and serve from fridge.

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Tip

Enjoy that last 1/4 orange flesh while preparing this recipe tmrc_emoticons.;)

The slice lasts well in the fridge for 5 days. (Maybe even longer, but ours always get eaten before that point!)

It can also be frozen if you don't plan on eating it all that week. Just remember to allow time to defrost prior to serving.

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is delicious! ...

    Submitted by MarieDins on 14. October 2021 - 15:01.

    This is delicious!

    I used the flesh of a whole orange in the recipe and it was great. You only need a small piece as it is rich but I will freeze the slices and take out when needed. Thank you

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  • This has been a huge hit with

    Submitted by linda.bullen on 25. July 2016 - 19:46.

    This has been a huge hit with many friends and family. Hard to believe its such a healthy alternative to sugar loaded desserts

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  • Too rich for my tastes, Hi

    Submitted by MessyJessy on 15. July 2015 - 15:22.

    Too rich for my tastes,

    Hi Thermomichandsis, cheers for the recipe - this was quick to make, layered beautifully and keeps well in the freezer (I just cut a thin slice every time I want dessert!)

    I followed the base layer according to the recipe, knowing it would be too rich for my tastes with that much cacao (if using cocoa it may be ok to use that much?). For my tastes it did turn out WAY too rich. In future I will be halving the amount of cacao suggested. I also find the base layer is too heavy in texture - so next time I might halve it so there is less of the chocolate portion (and use a quarter the amount of cacao).

    Cheers for the tip on using turbo to push the remaining mix to the outer edge - it worked well and I now do that with a lot of recipes (works well to get all the pastry dough out of the blades too!)

    The orange layer is lovely - my fave part of the slice! And for the chocolate layer I only used 1 Tablespoon of cacao, which worked out beautifully. For those interested, 1 Tablespoon equates to approx 15 grams. Finally, I did not have maple syrup, so used rice malt syrup instead-worked well.

    Thanks again for the recipe and your great tip to clear the blades of sticky mixture!

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