This delicious vegan caramel slice is naughty but oh so nice with its incredible, nourishing ingredients! Wow your friends with this drool-worthy treat, they'll love you for it!

1. BASE 

  • ¼ Cup Gluten Free Oats, processed into flour 
  • ¼ Cup + 2 Tablespoons Almond Meal 
  • 1 Tablespoon Mesquite Powder 
  • 3 Medjool Dates 
  • 1 ½ Tablespoons of Maple Syrup

WHAT TO DO 

  1. Process all ingredients into a high speed-blender until uniform, the mix should be sticky but not wet. If the mix is too dry - Add some water. If mix is too wet add more almond meal. Press mixture into a lined tin. 
  2. Remove from free, spread vegan chocolate spread over base and reset into freezer. 

2. CARAMEL CENTRE 

  • 1 Cup raw cashews, pre-soaked for 4 hours, rinsed and drained. 
  • 2 Tablespoons Hulled Tahini 
  • 8 Medjool Dates 
  • Pinch Himalayan Salt 
  • 1 Tablespoon Filtered Water 
  • 2 Tablespoon Coconut Oil (melted and cooled) 

WHAT TO DO 

  1. Add all ingredients to a high-speed food processor and blend for 1-2 minutes, or until smooth. Taste the mix, adjusting any flavors to your liking. 
  2. Set in the freezer for 1-2 hours, until firm. 

3. STICKY CHOCOLATE LAYER

  • 4 oz/120g Vegan Chocolate Spread 

4. CHOCOLATE COATING 

  • 3.5 oz/100g 80% Dark Vegan Chocolate or Raw Chocolate 
  • 2 Tablespoon of Coconut Oil

WHAT TO DO 

  1. Melt Chocolate and oil in a bowl, in hot water bath. Once melted, remove from the heat and allow to cool and thicken slightly (but not to point of clumping) 
  2. In the meantime, remove the hardened slice from the tin and slice into sizes of your liking. Prepare a tray with a sheet of greaseproof paper. 
  3. Dip bars into melted chocolate, place on the paper, then set and store in the freezer. 

 

Allow at least 20 minutes to defrost before serving and enjoy!