How to make a Healthier Vegan Caramel Slice. We make Simran’s kids favourite treat.
Time 40 mins | Serves 12
- 1 cup Almonds
- 1 cup Desiccated Coconut
- 1 tbsp Cacao Powder
- 2 tbsp melted Coconut Oil
- 2 tbsp Coconut Cream
- 1 tbsp Coconut Syrup (or Maple Syrup)
- pinch Salt
- 1 1/2 cups Dates
- 2 cups Cashews
- 1/2 cup Coconut Cream
- 3 tbsp melted Coconut Oil
- 1/2 tbsp Maca Powder (optional)
- pinch Salt
- 1/2 cup Cacao Powder
- 1/4 cup Coconut Oil
- 2 – 3 tbsp Coconut Syrup (or Maple)
- 1/2 tbsp vanilla Extract
- 2 tbsp boiling Water
First preheat the oven to 180°C.
Start by making the base by blending all the ingredients together till fine. Press the mixture into a lined 20x30cm tin. Bake in the oven for 8 – 10 mins until golden. Once cooked leave to cool.
For the filling first leave the Dates and Cashews to soak in boiling water for 15 – 20 mins to soften them, then drain the water. Next blend all ingredients together till smooth. Pour the filling onto the cooled base and put into the freezer while you make the topping.
To make the topping melt the Cacao, Oil and Syrup in a pan over a med-low heat. Next add in the Vanilla and Water and stir till smooth and glossy. Pour the topping onto the slice and set in the fridge or freezer till firm. Once set cut into slices and serve.