Today I’ve teamed up with Wild Bloom Botanicals to bring you this raw salted caramel rose slice recipe made with the Wild Bloom Botanicals rose tincture!
Raw Salted Caramel Rose Slice
This raw salted caramel rose slice is quite honestly the best thing I’ve made recently. Crunchy, nutty, salty base? Check. Creamy, gooey, sweet, buttery caramel center infused with rose? Check. Salted chocolate top layer shell? Check. Next level flavour bomb? Checkmate.
This recipe is super simple, and incredibly versatile. It’s so healthy that you could have it for breakfast. #chocolateforbreakfast In fact, it tastes just as good even if you make substitutions. The sky’s the limit and as long as you keep the ratios you’re good to go.
Some of my favourite substitutions include:
Swapping the coconut oil for grass fed butter
Swapping the activated sunflower seed butter for activated (sprouted) almond butter (or any nut butter)
Using dried figs instead of medjool dates (dried figs are the unsung heroes of raw baking, tbh)
Using shredded coconut instead of hemp seeds for the base layer
Using raw local honey instead of maple syrup as a sweetener
Using any of your favourite nuts or seeds as the base
Ditching the maple syrup if you’re watching your blood sugar
Don’t worry: this is not your average granola hippie recipe and it tastes nothing like the trail mixes of the 90s.
Not to mention this recipe is (say it with us): vegan, paleo, gluten free, dairy free, low carb, and refined sugar free. Drooling much?
Wild Bloom Botanicals Rose Tincture opens the heart
This delicious Rose Extract is not to be underestimated. A few drops on the tongue of this alcohol-free tincture is a magically floral, heart-opening experience. You can add it to your drinks for some rose flair, or use it when you just want that relaxing, pure rose experience.
- Vegan, Organic, Non Gmo
- Alcohol-Free, No Hidden Fillers
- Concentrated Liquid Herb
- Sweet Rose Flavour
Rosa centifolia can bring us a deeper level of healing that work on more subtle aspects of our Being. Not only do they heal the physical body, but they extend into our energetic auras and resonate at a healing frequency that work on our emotional and spiritual body.
Like all of the Wild Bloom offerings, this blend is 100% organic, ethically sourced, unprocessed, unsprayed, non-irradiated, raw, and without any added flavours, colours, additives, excipients, or preservatives. I really couldn’t ask for more!
Rose teaches us to maintain an open, full, and strong heart – just like the soft, delicate, heart-shaped flowers – yet to maintain proper boundaries, like her sharp thorns. Ruled by Venus, Rose helps us to stay open-hearted in all of our relationships; including our relationship to ourselves, to others, and to nature.
Benefits of rose:
- helps soothe skin irritation
- opens and softens the emotional heart, extending into our energetic auras
- eases the pain associated with trauma, restoring integrity
- cools the pitta dosha, relaxing fiery emotions such as anger and frustration
- helps one to connect to love more freely
- soothes sore throats
- reduces skin redness
- prevents and treats infections
- contains antioxidants
- heals cuts, scars and burns
- enhances mood
- relieves headaches
- potent anti-inflammatory properties
- formidable natural beauty ally
- naturally caffeine-free
- may help alleviate menstrual pain
- reduces severity of allergic reactions
- antibacterial properties
- improves insulin resistance and heart health
- loaded with vitamins C, A and E, the B-complex, as well as calcium, magnesium, and potassium
Ingredients you’ll need for this raw salted caramel rose slice
- Raw activated almonds
- Raw activated cashews
- Hemp seeds
- Vanilla bean
- Filtered or spring water
- Ceylon cinnamon
- Sea salt
- Sunflower seed butter (or other nut butter… activated almond is great)
- Virgin cold pressed coconut oil
- Maple syrup
- 2 dark refined sugar, lecithin, and seed oil free chocolate bars OR cacao butter, coconut butter, maple syrup, coconut oil, and Wild Bloom Botanicals raw cacao powder to make chocolate from scratch
- Grass fed collagen (optional)
- Wild Bloom Botanicals rose tincture
How to make this raw salted caramel rose slice
In a food processor, blend the base layer to a fine crumble, then press it down tightly in the pan.
Blend the caramel layer and stack it on top of the base layer.
Melt the chocolate and cover the caramel layer. Place it in the freezer and sprinkle with extra salt. Slice and serve!
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Thanks to Wild Bloom Botanicals for collaborating with me on this post. All thoughts and opinions are my own.
If you tried this Raw Salted Caramel Rose Slice or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Click here for the Wild Bloom Botanicals rose tincture!
Raw Salted Caramel Rose Slice
Equipment
- bread loaf pan
- unbleached biodegradable parchment paper
Ingredients
Base
- 1/2 cup organic activated raw almonds
- 1/2 cup organic activated raw cashews
- 2 tbsp organic hemp seeds
- 1 pinch organic Ceylon cinnamon
- 1/2 tsp sea salt
- 3 organic Medjool dates, pitted
- 2 tsp organic vanilla
- 1 tbsp spring or filtered water
Filling
- 1 cup organic raw activated sunflower butter or other nut/seed butter
- 3 tbsp organic virgin cold-pressed coconut oil
- 1 dropper Wild Bloom Botanicals rose tincture
- 2 tbsp organic maple syrup
- 1 tbsp organic vanilla
- 1/2 tsp sea salt
Homemade chocolate topping
- 1/2 cup organic cacao butter
- 1/3 cup organic coconut butter
- 1/4 cup organic virgin cold-pressed coconut oil
- 1 tbsp organic maple syrup
- 1/2 cup raw Wild Bloom botanicals cacao powder
- 1 scoop grass fed collagen optional
Instructions
- Line a bread loaf pan with parchment paper and set aside. Make the base. In a small saucepan over medium-low heat, lightly toast and stir the almonds and cashews until fragrant, or place them in the toaster at 175°C/350°F for 5-10 minutes (be careful and keep an eye on them as they burn quickly).
- Place the almonds, cashews, hemp seeds, cinnamon and sea salt into the food processor and blend to reduce to a fine crumble. Add the dates, vanilla, and filtered water. Blend to combine until the mixture turns into a sticky crumble. Scoop the crumble onto the bottom of the loaf pan and press it in. Pop it into the freezer briefly while you make the filling.
- Make the caramel filling. In the food processor, add the sunflower seed butter, coconut oil, rose tincture, maple syrup, vanilla, and sea salt. Blend to combine into a smooth paste. Remove the loaf pan from the freezer and spread the nut butter paste evenly on top of the base layer. Return the pan to the freezer to harden.
- Make the topping. In a small saucepan over medium-low heat or double broiler, gently melt the cacao butter, coconut butter, coconut oil, maple syrup, cacao powder, and collagen, if using. Remove the pan from the freezer and spread the chocolate evenly over the caramel layer. Return the pan back to the freezer until the slice hardens, about 30 minutes. Thaw, slice and serve!
Notes
- For the chocolate topping, you could also use 1/2 cup refined sugar-free raw dark chocolate bars (no lecithin or fillers) melted with 1 tbsp coconut oil and a big pinch of flaky sea salt.
- Store any unused portions in the refrigerator—if you even have any, that is.
- For longer term storage, place in a sealed glass or silicone container in the freezer for 3-6 months.
- Click here for the Wild bloom Botanicals rose tincture!
