I’m lucky enough to have many amazing clients that seem like family. I don’t have a big family so I really cherish the relationships that I have developed with my fantastic clients. On Saturday I was invited to one of my clients little boys third birthday. I love the kid and the theme was a pirate carnival so how could I possibly say no?! Of course I needed to take something as every good guest does, so what did I bring? Vegan caramel slice of course!!!
Lucy, Xavie’s mum, shares a passion with wholesome organic food like me. We bonded instantly! I loved at Xavier’s birthday all of the food was organic, mostly gluten-free and was a banquet for people who have a food intolerance like myself. I really love too that Lucy instills all of this healthy eating into her son who looks at fast food as poison. Good work little man! I see you leading a long and healthy life.
So back to the slice, this delicious, delicious slice. Everyone on my Facebook and instagram have been going positively nuts about it. So here we go, Xavie’s birthday caramel slice! A perfect treat for kids as it’s completely Vegan and full of wholefoods.
I find this is one perfect recipe to entice people into a Vegan way of eating. Perfectly crispy base, gooey extra sweet caramel and topped with a delicious smooth chocolate coating. What more is there to love? It will be super nice on your waist line and won’t give you a nasty sugar hangover either. What’s not to love?!
The best ever caramel slice
Vegan, Raw Option, Gluten-free, Dairy-free, Refined Sugar-free, 100% Delicious
Makes 30 serves
Can be stored in a sealed container in fridge or freezer and can be made raw by dehydrating the base instead of cooking in the oven.
2 cups coconut flour
1/2 cup coconut oil
2 tablespoons coconut sugar
Pinch Himalayan salt
2 cups pitted medjool dates, packed quite tightly into the cup
4 tablespoons coconut oil
3 tablespoons coconut nectar
2 tablespoons water (you may need more depending on how moist your dates are)
1 big fat heaped teaspoon almond butter
1 teaspoon Loving Earth lucuma powder
1/4 teaspoon vanilla bean powder
Pinch Himalayan salt
Inspired by Model Chocolate
80 grams cacao butter
80 grams creamed coconut
1/3 cup raw cacao
1 heaped tablespoon almond butter
1-2 tablespoon coconut nectar or sweetener of your choice such as agave
1/4 teaspoon vanilla powder
Pinch Himalayan salt
1. Line a 20cm square baking tray with baking parchment. My tray has a removable base which I recommend!
2. Process all of the base ingredients in your food processor or kitchen item of your choice. The mixture should resemble slightly wet sand but still have a crumbly texture. If need be, add more coconut oil to bind or if feels too moist, add more coconut flour
3. Press into lined tray and either bake at 160 degrees celsius for 15-20 minutes until golden OR place in your food dehydrator and dehydrate until firm to the touch and hard.
3. Place all of the ingredients for caramel into food processor, themomix or vitamix and blitz until super smooth and delicious. This part is important – TASTE. You are looking for a few things here, texture + taste. Is it sweet enough? Does it require more salt or more coconut nectar? Is it smooth enough and need more processing? Do I need to add more water to get it to a nicer consistency? The finished consistency should be like spreading peanut butter
4. Spread onto base. Doesn’t matter if it’s hot or cold. I do it while it’s warm and I wack it into the freezer to cool
5. Melt coconut and cacao in a double boiler (heatproof bowl over simmering water) until melted. Add the other ingredients and mix until combined. Taste for flavour. Remember that the caramel is quite sweet though you might prefer to add a little more sweetener.
6. Get tray from the freezer and smooth down as much as you can with a spatula. You want the top as smooth as possible so the chocolate sets even.
7. Pour chocolate over the top and place back into the freezer for 5-10 minutes. Take out when JUST firm to the touch, your finger should leave a tiny little mark. Take it out straight away, remove from the pan and cut! If your chocolate sets too hard it will crack when cutting. Look below to see!