Vegan Caramel Slice is definitely one of my favourite desserts. When I make a batch of these, it really is hard for me to not eat sevvvveral of them in one sitting. You should have seen the trials for these guys ? I guess that just means they’re that good, right?
It took me awhile to get the base exactly how I wanted it – a crunchy biscuit. Topped with gooey date caramel and a slight crunch from the chocolate. They’re 10 ingredients, and easily put together. I timed the process to take 28 minutes plus setting time.
Presentation tip: To cut the caramel slice without cracking, dip a serrated knife into a tall mug of boiling water. Wipe off the excess water and carefully make a cut through the chocolate first and then through the other layers. Wipe off any excess slice left on the knife before dipping it into the water again, before continuing with the cutting. This ensures that the chocolate on top doesn’t crack into random pieces, although I find that look is quite aesthetic, it’s all up to you!
Okay, I’m off to have dessert before dinner. Talk soon 🙂
Vegan Caramel Slice
- 1 3/4 cup almond meal
- 1/2 cup tapioca flour
- 1/4 cup unrefined coconut oil melted
- 2 tbsp rice malt syrup
- 3 tbsp unsweetened almond milk
- 1 1/2 tbsp 100% peanut butter
- 18 medjool dates roughly 1 1/2 cups pitted and chopped into quarters
- 1 tsp vanilla extract
- 1/8 tsp salt or to taste
- 1/4 cup unrefined coconut oil
- 2 tbsp rice malt syrup
- 1/4 cup cocoa or cacao powder
For the base:
- Preheat oven to 180°c (356°f) and line a 20cm square pan with baking paper. Set aside.
- Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup, and mix until it all comes together.
- Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes, or until it is just lightly browned on top. Set aside.
For the date caramel:
- Add all the ingredients into a high speed blender or food processor (adding the wet ingredients first if you’re using a blender as this makes it easier to mix). Blend until smooth, stopping to scrape down the sides when needed.
- Add the caramel onto the base, and pop it into the freezer for an hour.
For the chocolate:
- Add the coconut oil and rice malt syrup into a small pot over low heat. Take the pot off the heat when the ingredients are just melted, and whisk in the cocoa powder.
- Take out the pan out from the freezer, and use a spoon to even out the caramel layer best you can. Pour the chocolate on top and freeze for a further 15 minutes.
- Cut into 16 squares and they’re ready to eat. Store in an airtight container in the freezer (you can eat them right out of the freezer or wait a few minutes to soften).
Remember it later
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