Caramel and Chocolate Slices Recipe by Holly White
These Caramel and Chocolate Slices make the perfect midweek treat. I prefer these to almost any kind of chocolate bar you can buy, so I try to have some in my freezer all the time. Nothing is more satisfying than seeing friends dig into these, blissfully unaware that they are vegan, and then claim that they’re the nicest caramel squares ever!
For the base
– 140 Medjool dates, pitted
– 100g cashew nuts
– 90g desiccated coconut
– 40g rolled oats
– 1 tbsp melted coconut oil
For the date caramel
– 200g Medjool dates, pitted
– 4 tbsp almond or cashew butter
– 1 tbsp melted coconut oil
– a pinch of sea salt
For the top layer
– 100g cacao butter
– 40g raw cacao powder
– 20g coconut sugar or 2 tbsp agave syrup
– a handful of ﬂaked almonds (optional)
1. Put the dates, cashews, desiccated coconut and oats in a food processor and blend to combine.
2. Line a 15cm x 20cm baking tin with non-stick baking paper, then transfer the base mixture to the tin, pressing it down firmly with your hands or a spatula. Make sure you get it into all the corners. Put in the freezer to set.
3. Don’t worry about cleaning the food processor in between – just scrape it out with a spatula. Put all the date caramel ingredients in the food processor and blend until smooth. Spread the caramel on top of the base and return to the freezer to set.
4. Create a double boiler by simmering a little water in a saucepan and placing a second pan or heatproof bowl on top, making sure the bottom of the pan or bowl doesn’t touch the water.
5. Put the cacao butter in the pan or bowl and allow to melt, then remove from the heat. Whisk in the cacao powder and coconut sugar until creamy.
6. Pour the chocolate over the caramel layer. To add extra crunch, scatter some flaked almonds on top of the chocolate before you put it in the fridge to set.
7. Refrigerate for 3 hours before cutting into 10 slices. These will keep in an airtight container in the fridge for up to five days, but I also love these straight from the freezer, where they will keep for up to two months.
[su_note note_color=”#eeede9″]RECIPE BY HOLLY WHITE[/su_note]
Holly White is a Fashion Journalist and Broadcaster who is passionate about style, natural beauty and plant-based eating. She regularly appears on TV3’s Six O’Clock Show and hosts cookery demos across the country to show people how easy and delicious a plant-based lifestyle can be. You can follow all of her activity on her personal blog, www.holly.ie.
This recipe is from her latest cookbook ‘Vegan-Ish’, a gentle introduction to a plant-based diet.
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