Caramel Slice (Oh My!)
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
- 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.
- Remove from freezer, 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
- 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.
- 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
- 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)
- 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.
- Dip bars into melted chocolate, place on the paper, then set and store in the freezer.
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