Ginger adds a zingy twist to this vegan caramel slice.
VEGAN GRAIN-FREE GLUTEN-FREE REFINED SUGAR FREE
- 1 ¼ cups (150g) raw almonds
- ¼ cup (80g) crystallised ginger
- 3 tablespoons (30g) raw cacao
- 3 fresh medjool dates
- 3 tablespoons coconut butter
- 1 tablespoon brandy
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ½ cup (60g) hazelnuts
- 340g dates
- 1/3 cup (130g) coconut cream
- 1 cup (225g) coconut butter
- ½ cup (120g) coconut oil
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
To make the caramel, cover the dates with boiling water and leave to soak for 5 minutes. After 5 minutes, drain and squeeze out any excess water. Place the dates into a high speed blender with all the remaining caramel ingredients. Process until smooth. Transfer to a bowl and set aside whilst you make the base.
Place all the base ingredients except for the hazelnuts into a food processor and blend to the consistency of breadcrumbs. Transfer to a bowl. Roughly chop the hazelnuts by hand and add to the remaining ingredients in the bowl. If the consistency feels too dry, just add a little water. It needs to be sticky and holding together.
Line an 18 x 28cm slice tin with baking paper and press the chocolate crumbs into the tin. Pour over the caramel and spread over the base of the slice. Refrigerate for a minimum of 4 hours. It needs this long for the coconut butter to set the slice. To serve, remove from tin and slice into 3 x 8 bars. Dust the top with a little extra raw cacao.