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Caramel slice (vegan)
Caramel slice (vegan)
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Prep Time:
610 minutes
Cook Time:
20 minutes
Total Time:
630 minutes
Indulge in a guilt-free, vegan, low-calorie classic dessert.
Ingredients:
  • 90g (1 cup) rolled oats
  • 30g almonds, roasted
  • 60g fresh dates, pitted, chopped
  • 67.20 gm coconut oil
  • 40.40 gm light coconut milk
  • 28.40 gm rice malt syrup
  • Sea salt flakes, to serve (optional)
  • 145g (1 cup) cashews
  • 200g fresh dates, pitted, chopped
  • 60ml (1/4 cup) light coconut milk
  • 56.80 gm rice malt syrup
  • Pinch sea salt flakes
  • 50g (1/2 cup) raw cacao powder, sieved
  • 80ml (1/3 cup) coconut oil
  • 150ml rice malt syrup
Instructions:
  • Soak the cashews in a glass or ceramic bowl filled with cold water for 2 hours, then drain thoroughly.
  • 1. Preheat your oven to 180C/160C fan forced. Line a baking tray with parchment paper and grease and line a 16 x 26cm slice pan. Spread oats on the tray and bake for 6 minutes until golden and fragrant, stirring halfway through. 2. Coarsely chop the toasted oats and almonds in a food processor. Add dates, oil, milk, and rice malt syrup, and process until a sticky mixture forms. 3. Press the mixture into the prepared pan and bake for 8 minutes until firm. Allow it to cool completely before slicing.
  • Finely chop the cashews in a food processor. Add the dates and coconut milk. Blend thoroughly, pausing to scrape down the sides as needed, until fully mixed. Mix in the oil, rice malt syrup, and salt until smooth. Spread the mixture over the prepared base and use a spatula to create a smooth top. Freeze for 1 hour or until firm.
  • To make the chocolate topping, combine all ingredients in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir constantly for 4 minutes until mixture thickens. Pour over the filling, smooth the top, and refrigerate for at least 6 hours or overnight to firm up. Cut into 24 squares with a sharp knife and sprinkle with sea salt, if desired.

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