Vegan Caramel Slice

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This was the top selling sweet treat in my cafes, The Raw Kitchen, and it was also a favourite of mine. The slightly salted, chewy and creamy rich filling was perfectly balanced with a combination of tahini, date, salt, and bitter cacao. Make this recipe for your next dinner party, you can serve it on its own or with some yoghurt and berries.

INGREDIENTS

BASE
2 cups (180g/6.4oz) gluten-free oats
2 cups (270g/9.6oz) cashews
1⁄2 tsp Himalayan sea salt
3 Tbsp coconut oil
3 Tbsp rice malt syrup

CARAMEL FILLING
1 cup (250ml) coconut milk
3 Tbsp tahini
1⁄2 cup (150g/5.3oz) rice malt syrup 3 tsp vanilla bean powder
2 tsp Himalayan sea salt
1 cup (250ml) coconut oil
1⁄2 cup (125ml) cacao butter
1 cup (135g/4.8oz) cashews
3 cups (480g/16.8oz) dates, soaked for 4 hours

CHOCOLATE LAYER 1⁄2 cup (125ml) coconut oil

1⁄3 cup (35g/1.3oz) raw cacao powder
1⁄3 cup (100g/3.5oz) rice malt syrup
pinch of salt
pinch of vanilla bean powder

METHOD

To make the base, place the oats in a food processor and process until fine. Add the cashews and blend until fine. Add sea salt, coconut oil and rice malt syrup and blend on medium for 1 minute, until smooth. Line a 25cm square springform cake tin with baking paper and press the base mixture into it. Press with the back of a spoon to make sure it is flat and level. Refrigerate while you make the filling.

To make the filling, place coconut milk, tahini, rice malt syrup, vanilla bean powder, sea salt, coconut oil and cacao butter in a high-speed blender and blend on high for 2 minutes, until smooth. Add the cashews and blend on high for 2 minutes, until smooth. Add the soaked dates and blend again on high for 3 minutes, until smooth. Scrape down the sides of the blender if you need to and blend again to make sure all ingredients are incorporated. Pour filling onto the base, making sure it is evenly spread. Refrigerate again while you make the chocolate layer.

To make the chocolate layer, place all ingredients in the blender and blend slowly, on low, until combined. Do not process on high as this will cause ingredients to heat and separate. Pour onto the caramel filling slowly and evenly. Tip the cake tin on an angle slowly to make sure chocolate has covered all edges. Freeze for 8 hours. Remove from tin and allow to soften before cutting and serving.

Store, refrigerated, in an airtight container for up to one week. Makes one 25cm slice