Vegan Caramel Slice
Author: Wholesome Patisserie
Recipe type: Vegan, Gluten Free
Prep time:
Cook time:
Total time:
Serves: 12-16 slices
- Base Layer
- 2 cups raw almonds
- 9 medjool dates, pitted
- ¼ cup desiccated coconut
- ¼ cup coconut oil, room temperature
- Middle Layer
- ¾ cup almond butter
- 1 Tbsp coconut oil, room temperature
- 1 tsp vanilla bean extract
- ⅓ cup maple syrup
- 10 medjool dates, pitted
- Top Layer
- 250g coconut cream
- 200g dark cooking chocolate, vegan
- Base Layer
- Line a 9” x 9” square baking tin with parchment paper, set aside.
- Place almonds in a high speed food processor, pulse on high until almonds are broken up, leaving a few larger chunks.
- To the processor, add medjool dates, desiccated coconut and coconut oil, blend on high until well blended and mixture begins to stick together.
- Press mixture into prepared tin. Refrigerate.
- Middle Layer
- In the same processor, combine all middle layer ingredients. Blend on high until smooth and thick.
- Spread mixture evenly over base layer. Refrigerate for 15-20 minutes or until just set to the touch.
- Top Layer
- In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
- Once completely melted and smooth, remove from heat and let cool and thicken for 10 minutes.
- Pour over middle layer.
- Refrigerate for 1-2 hours or until topping is completely set.
- Cut into slices and enjoy!
Store in an airtight container, refrigerated, for 1 week.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/vegan-caramel-slice/
3.5.3226