Friday, 15 September 2017

Raw Vegan Caramel Slice

I'm at a stage in my life where I just accept that I'm going to eat two pieces of caramel slice for my lunch and there's no point in arguing with myself about it.

Raw Vegan Caramel Slice
slightly adapted from here

For the Base:
120g blanched, sliced almonds
25g desiccated coconut
6 medjool dates, pitted
60ml melted coconut oil, cooled

For the Filling:
20 medjool dates, pitted
240g almond butter
125ml maple syrup
2 teaspoons vanilla extract

For the Topping:
60g coconut oil
80ml maple syrup
35 raw cacao powder

Make the Base:
Line a 20cm square cake pan with baking paper.  Set aside.

Place the almonds, coconut, dates and oil into a food processor and blitz to moist crumbs.  Scrape into the prepared pan and press firmly, making it as even as possible.  Place in the freezer for 15 minutes.

Make the Filling:
Put all of the filling ingredients into a food processor and blitz until as smooth as possible. Spread evenly over the chilled base and return to the freezer for another 15 minutes.

Make the Topping:
Put all the topping ingredients into a heatproof bowl and suspend the bowl over a pan of barely simmering water.  Stir until melted and smooth, then pour over the filling.  Smooth out to the edges and chill in the refrigerator for at least 30 minutes before cutting.  Use a hot knife to slice.

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