No Bake, Caramel Pecan Slice - Gluten-free

                      

This is a great little square that can be made ahead and they freezes well too. You'll need a food processor to handle all the mixing and grinding to get the consistency and texture of each layer, just right.

The First Layer  

• 1 cup of ground almonds
• 2 cups of unsweetened shredded coconut
• 1/2 cup of pure creamed coconut
• 1/2 cup of maple syrup
• 8 tbsp of raw cocoa powder
• 3 tbsp of ghee (clarified butter)
• 3 tbsp of coconut oil
• 1 tsp of vanilla bean paste
• 1 tsp of ground cinnamon
• and 2 eggs (beaten)

Directions:

Melt the pure creamed coconut in a small sauce pan over a gentle heat. Add maple syrup, ghee, coconut oil, vanilla bean paste, raw cocoa and the beaten eggs. Blend well and cook over low heat for 3 minutes to ensure that the eggs have a chance to cook while you stir the mixture continually.

In a food processor, grind the walnuts and add the shredded coconut and ground cinnamon. Pulse this mixture so that the dry ingredients are well blended. Add the contents of the sauce pan and blend well.

This will produce a thick dough. Line a large baking sheet with parchment paper. Add the dough mixture to the centre of the baking sheet and roll out the dough until it covers the bottom of the entire baking sheet evenly. Put the baking sheet in the refrigerator to cool, while you make the next layer. It should look like the photo (below).

                       

 
The Second Layer

• 2 cups of cashews that have been soaked for 4 hours or more. (Rinse them well.)
• 1/4 cup of lemon juice
• 1/2 cup of pure creamed coconut 
• 1 tbsp of vanilla extract
• 1.5 tbsp of ghee (clarified butter)
• 1.5 tbsp of coconut oil
• and 1 cup of condensed milk

Directions:

Melt the pure creamed coconut in a small sauce pan over a gentle heat. Add the ghee, coconut oil and condensed milk. Stir until the mixture is heated through and is a smooth, creamy consistency. Remove from heat and let stand while you blend the cashews and lemon juice in the food processor. Add the contents of the sauce pan and blend again until the mixture is well combined. Spread this mixture evenly over the base mixture and return to the refrigerator while you make the next layer.  It should look like the photo (below).

                      

The Third Layer

• 2 cups of pure creamed coconut
• 1/2 cup of maple syrup
• 2 tbsp of vanilla infused agave nectar
• and 40 whole pecans

Directions:

Melt the pure creamed coconut in a small sauce pan over a gentle heat. Add the maple syrup and the agave nectar and blend well. Add this caramel layer evenly over top of the second layer and place the 40 whole pecans equally into the caramel. Return to the refrigerator while you make the next layer.  It should look like the photo (below).

                      

The Fourth Layer   

• 2 cups of 70% dark chocolate chopped or in wafers
•  3 tbsp of ghee (clarified butter)
• 3 tbsp of coconut oil

Directions:

Using a double boiler (or bain- marie) melt the chocolate and add in the ghee and coconut oil. Blend well and then pour this melted chocolate mixture over-top of the caramel and pecan layer. Return to the refrigerator and cool for 4 hours.  It should look like the photo (below).

                      

After 4 hours, the chocolate will harden. Remove from the refrigerator and lift the caramel pecan slice from the baking sheet onto a cutting board to slice into pieces.

                      

The chocolate will darken in colour once it has had a chance to cool and solidify.

                      

This recipe will yield 60 small pieces. Always a crowd-pleaser, enjoyed by young and old alike. 

I welcome your comments and I invite you to follow me on my journey....we will be eating very well. ;)

~ Rebecca Ryan