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.
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
- 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.
- 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.
- 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.
- 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.
- For the caramel layer, carefully blend the dates, salt and water in a food processor until smooth.
- Spread the caramel layer onto the cream layer. Freeze for 1 hour.
- Remove from the tin, cut into slices and serve.
- 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)