Vegan Caramel Slice
Author: 
Recipe type: Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 slices
 
Ingredients
  • 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
Method
  1. Base Layer
  2. Line a 9” x 9” square baking tin with parchment paper, set aside.
  3. Place almonds in a high speed food processor, pulse on high until almonds are broken up, leaving a few larger chunks.
  4. To the processor, add medjool dates, desiccated coconut and coconut oil, blend on high until well blended and mixture begins to stick together.
  5. Press mixture into prepared tin. Refrigerate.
  6. Middle Layer
  7. In the same processor, combine all middle layer ingredients. Blend on high until smooth and thick.
  8. Spread mixture evenly over base layer. Refrigerate for 15-20 minutes or until just set to the touch.
  9. Top Layer
  10. In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
  11. Once completely melted and smooth, remove from heat and let cool and thicken for 10 minutes.
  12. Pour over middle layer.
  13. Refrigerate for 1-2 hours or until topping is completely set.
  14. Cut into slices and enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/vegan-caramel-slice/