Caramel Slice (Vegan)

FOR THE FILLING

Step 1

Place the cashews in a glass or ceramic bowl and cover with cold water and stand for 2 hours, drain well.

Step 2

Preheat oven to 180C/160C fan forced.

Step 3

Line a baking tray with baking paper.

Step 4

Grease and line the base and sides of slice pan.

Step 5

Spread oats over prepared tray and bake stirring half way for 6 minutes or until golden and aromatic.

Step 6

Process oats and almonds until coarsely chopped and then add dates, oil, milk and rice malt syrup and process until a sticky mixture forms and then press into prepared pan and bake for 8 minutes until firm, cool completely.

Step 7

Process the cashews until finely chopped and add the dates and coconut milk and process well, scraping the sides occasionally until well combines.

Step 8

Add the oil, rice malt syrup and salt and process until smooth.

Step 9

Spread over the prepared base using a spatula to smooth the surface and then place in the freezer for 1 hour or until firm.

FOR THE CHOCOLATE TOPPING

Step 10

Place all the ingredients in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) and cook stirring constantly for 4 minutes or until mixture thickens and comes together.

Step 11

Pour over the filling and smooth the surface.

Step 12

Place in the fridge for 6 hours or overnight to set.

Step 13

Use a sharp knife to cut into 24 squares and sprinkle with seas salt, if using.