Caramel Slice (Vegan)

19
Ingredients

10m
Prep Time

20m
Cook Time

30m
Ready In

"From one of our national supermarkets. Does not include freezing or refrigeration times."

Original is 24 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (36.9 g)
Calories 117.5
Total Fat - 5.9 g
Saturated Fat - 1.9 g
Cholesterol - 0.4 mg
Sodium - 46.3 mg
Total Carbohydrate - 15.6 g
Dietary Fiber - 1.7 g
Sugars - 11.3 g
Protein - 2.1 g
Calcium - 22.7 mg
Iron - 0.7 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

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.