Chocolate Caramel Slice… Vegan & Free-From

Gather

• 100g dates
• 100g nuts of choice
• 100g oats (gluten free)

• 150g dates (soaked if not soft & pliable)
• 50g cashews/sunflower seeds
• 1 tablespoon solid coconut oil
• pinch/drop of vanilla

• 100-200g plain chocolate of your choice

Prepare

1. Put the dates, nuts and oats in a food processor and pulse until a natural ball forms. Press into a lined tin and place in the fridge or freezer while you prepare the caramel.
2. Using the same food processor without rinsing, blitz the dates until they start to turn into a puree, You might need to add a drop of water/plant milk if your dates are quite dry.
3. Add the  cashews/sunflower seeds, coconut oil and vanilla and combine until you have  a thick creamy caramel. Use the caramel to cover the base and return to the fridge/freezer.
4. Melt your chocolate (or make your own using a mix of coconut oil, maple syrup & cacao powder). Remove the tin from the fridge/freezer and allow to warm up a bit (otherwise the chocolate will set instantly upon contact). Drizzle or pour (depending on how chocolatey you want it) your chocolate over the caramel.
5. Return the slice to the fridge/freezer until set. Slice into fingers or squares using a clean warm knife.
6. Enjoy!

Serve & Store

• Serve as it is straight from the fridge… or even straight from the freezer!
• Allow to come to room temperature for a softer slice.
• Add some fresh fruit – banana or cherries would go well.
• Turn it into a dessert by adding a scoop of ice-cream.
• Pack it in greaseproof paper and take on a picnic or in a lunchbox.
• Sprinkle the top with coconut or crushed nuts before the chocolate sets.
• Switch the vanilla for a drop of orange or coffee extract.
• Vary your choice of nuts – almonds, hazelnuts, walnuts, brazil nuts or pistachios.