Caramel Slice (Vegan)
Recipe: #17185
February 05, 2015
Categories: Desserts, Cookies, Slice and Bake, Nuts/Seeds, Almond, Cashew Nut, Fruit, Dates, Budget-Friendly, Entertaining, Food Processor, Freezer, Oven Bake, Refrigerator, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from a box, Make it from scratch, Bars more
"From one of our national supermarkets. Does not include freezing or refrigeration times."
Ingredients
- CARAMEL FILLING
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- BASE
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- CHOCOLATE TOPPING
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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
Step by Step Method
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.
Tips & Variations
- 16cm x 26cm (base measurement) slice pan
- Food processor
- Heatproof boil