CARAMEL SLICE

Vegan  

Ready in 15 | Serves 12


Ingredients

BASE

2 cups Organic Rolled Oats, Jumbo Wholegrain (or quinoa flakes for a GF version)

2 cups Organic Cashews, RAW Whole

½ teaspoon salt

3 tablespoons Organic RAW Virgin Coconut oil

3 tablespoons Organic Brown Rice Malt Syrup

FILLING

1 cup Organic Coconut Milk

3 tablespoons Organic Tahini, Unhulled

3 teaspoons vanilla bean powder

2 teaspoons sea salt

1 cup Organic RAW Virgin Coconut oil

½ cup Organic RAW Cacao Butter

1 cup Organic Cashews, RAW Whole (soaked overnight)

3 cups Organic RAW Pitted Dates (soaked for 4 hours)

CHOCOLATE LAYER

½ cup Organic RAW Virgin Coconut oil

⅓ cup Organic RAW Cacao Powder

⅓ cup Organic Brown Rice Malt Syrup

pinch of vanilla bean powder

Method

To make the base place the oats in a food processor and process until fine. Add the cashews and blend until fine. Add sea salt, coconut oil and rice malt syrup and blend on medium for 1 minute, until smooth.

Line a 25cm square springform cake tin with baking paper and press base mixture into it. Press with the back of a spoon to make sure your mixture is flat and level. Place in the fridge while you make the filling.

To make the filling place coconut milk, tahini, rice malt, vanilla bean powder, sea salt, coconut oil and cacao butter in a high speed blender and blend on high for 2 minutes, until smooth. Add the cashews and blend on high for 2 minutes until smooth. Add the soaked dates and blend again on high for 3 minutes until smooth. Scrape down the sides of the blender if you need to and blend again to make sure all ingredients are incorporated. Pour filling onto base, making sure it is evenly spread. Place in the fridge while you make the chocolate layer.

To make the chocolate layer, place all ingredients in the blender and blend slowly, on low, until incorporated. Do not process on high as this will cause the ingredients to heat and separate. Pour onto the caramel filling slowly to ensure even coverage. Freeze for 8 hours. Remove from tin and allow to soften before cutting and serving.

Keep any leftovers in an airtight container in the fridge. It will keep for up to 1 week.

 

 

 

 

 

 

 


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