Vegan Triple Layer Caramel Slice | sheerluxe.com

Vegan Triple Layer Caramel Slice

Prep Time: 40 Minutes | Freeze Time: 1 Hour 30 Minutes

Makes 18 slices

These caramel slices may be gluten free and vegan, but don't be fooled, it's just as delectable as you might hope. Make as a midweek treat and share around the office, or save for the weekend and dish out to your friends. Trust us, they'll be gone in no time. 

INGREDIENTS:

For The Base:

  • 60g (2 oz/½ cup) of cacao powder
  • 90ml (3 fl oz) of rice malt syrup
  • 200g (7 oz) of raw walnuts

For The Cream Layer:

  • 230g (8 oz) of dry-roasted unsalted
  • Cashew nuts
  • 50g (1¾ oz) of unsweetened desiccated coconut
  • ½ tsp of vanilla extract
  • 80ml (2½ fl oz/₁⁄₃ cup) of plant-based milk
  • 45g (1½ fl oz) of coconut oil
  • 70ml (2¼ fl oz) of rice malt syrup

For The Caramel Layer:

  • 260g (9 oz) of soft medjool dates, pitted
  • ¼ tsp of ground sea salt
  • 40ml (1¼ fl oz) of boiling water
     

METHOD:

  1. Line the base and sides of a 17 cm × 17 cm (6¾ in × 6¾ in) square cake tin with baking paper, ensuring paper hangs over the sides of the tin for easy removal.
  2. Combine all the base ingredients in a food processor until a dough has formed. Press evenly into the prepared cake tin, and freeze while you prepare the remaining layers.
  3. For the cream layer, put the cashew nuts in a bowl and cover with boiling water. Set aside to soak for 30 minutes. Drain and rinse very well.
  4. Blend the drained cashew nuts in a food processor or high-speed blender with the coconut, vanilla, milk, coconut oil and rice malt syrup until smooth and creamy. Spread over the base layer and freeze for 30 minutes.
  5. For the caramel layer, carefully blend the dates, salt and water in a food processor until smooth.
  6. Spread the caramel layer onto the cream layer. Freeze for 1 hour.
  7. Remove from the tin, cut into slices and serve.
  8. Store the remaining slices in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Recipe courtesy of The Healthy Convert by Nicole Maree, photography by Elisa Watson (Hardie Grant, £14.99)