Chocolate Caramel Slice… Vegan & Free-From
WHAT… the Easter holidays are over already!? How did that happen? It’s back to school day here 🙁 I’m not sure about you and yours but it vanished in an instant! I guess that might have something to do with the fact that someone ran into our car and we spent most of the holidays in and out of car garages looking for a new one… and we then had family visit from Australia 😀 😀 😀 So, now it’s back to normal? Whatever that is! 😛
Maybe you ate lots of chocolate over the Easter period – or maybe you didn’t and have lots left! So, here’s a great recipe to use up that left over chocolate! It’s decadent, caramelly and one slice is just not going to be enough! It’s not overly sweet and it’s great for anyone who’s following a free-from diet! 😀 Yumyum!
Oh.. I just have to share this gorgeous (early) Wisteria with you! We took a visit to Cambridge and this is clambering all over the University’s Christ’s College. The smell was totally heavenly too – I’m sure this is one of the most photographed things in Cambridge! 😀
I’m sharing this over at Angie’s Fiesta Friday this week, co-hosted by Petra @ Food Eat Love and Lina at Lin’s Recipes. I hope you don’t all die of shock that I’ve FINALLY managed to bring something along to the party again!!! It’s been too long since I shared something with you all at Fiesta Friday!!!
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
- 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.
- 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.
- 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.
- 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.
- Return the slice to the fridge/freezer until set. Slice into fingers or squares using a clean warm knife.
- 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.
