Chocolate Caramel Slice – Vegan Friendly!
Vegan Myths No.1: Because we don’t eat dairy, we don’t eat dessert. Unless it’s fruit.
Not true, my friends! As mentioned in our post on What Do Vegans Eat For Dessert? There is an array of desserts available to us, thanks to tofu, coconut oil and milk, and nut oils and milks.
I am a terrible baker, so I usually stick to the “raw” deserts (and if you’re wondering what raw is, check out our blog post on Live Raw in Toronto). And not only are raw desserts super easy to make up, and almost impossible to bugger up, they’re a lot better for you than most baked desserts.
Here’s a very easy one that I like to make around Christmas time, so I can eat when the meat and dairy eaters are enjoying their own goodies.
- 2/3 cup of almond meal. You can buy it from a good grocers or the health food store, but I tend to just grind up almonds in my blender.
- 12 large dates. Soak them for a couple of hours before you use them. I found when I didn’t do this, they made for a crumblier base. Tasty, but tricky to get into your mouth!
- 1 tsp of coconut oil.
- Another 12 large dates, also soaked (if you have time) and pitted.
- 2/3 cup of agave syrup
- 1/3 cup of unsweetened vanilla almond milk.
- 1 cup of almonds
- 2/3 cup of raw, organic, Cacao Powder. I use Navitas from Toronto
- ¼ cup of coconut oil, melted
- 1 tbsp of unsweetened vanilla almond milk
- 2 tbsps of agave syrup
Optional Toppings: Chopped peanuts, shredded coconut.
- Melt the amounts of coconut oil for each layer, reserve in a bowl.
- Line a tin with baking paper. I always use my little personal-sized lasagne tins.
- Pat your dates dry (if you soaked them) and pit the seeds. Put the dates, the almond meal, and the coconut oil into your blender and pulse until it’s got a nice sticky, yet mixed consistency.
- Line your baking tray with his mix. Pat it in as firmly as you can, you want your base to be nice and strong!
- Wack this layer into your freezer for ½ hour to 1 hour to set.
- Blend the ingredients for your second layer.
- Pour this on top of your first layer, and chill in the freezer for ½ hr to 1 hour.
- Blend all of the ingredients for the chocolate layer, pulsing for 30 seconds.
- Pour the chocolate mix onto your caramel layer. At this stage, I also add additional toppings. I’ve done it before putting it in the freezer, and they don’t stick very well!
- Once you’ve put on any toppings you want, wack it in the freezer for an hour, then transfer to the fridge.
- When you take your tin out for cutting into squares, wrap squares either individually or in blocks of 4-5 with baking paper.
Prep time: 3-4 hours (but most of this is chilling in the fridge!)
Makes: about 20 squares or so, depending on your tin and how big you slice them.
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