Vegan Peanut Butter Chocolate Caramel Slice

Im not seriously into vegan food or anything but I do enjoy the occasional raw vegan treat, only if its made from natural ingredients like medjool dates a nuts (not gluten free flour and egg substitutes and all that yucky stuff). I saw this recipe on instagram somewhere and since I am a big fan of the usual choc caramel slice, I thought i had to give this recipe a try. The slice is actually sooooo incredibly good and i could have easily devoured about 4 slices in one go!! and since it has no refined sugars, gluten, soy, dairy or eggs products and is made from all natural ingredients, you can have a have a big slice guilt free and feel a lot more satisfied. 

Vegan Peanut Butter Chocolate Caramel Slice 

Biscuit layer:
1 cup buckwheat groats 
½ cup dessicated coconut
1 1/2 cups medjool dates
2 tablespoons coconut oil
½ teaspoon flakey sea salt

Blitz the buckwheat until a fine powder. Add the coconut and salt and pulse till the mix is nice and crumbly. Add the coconut oil, then the medjool dates, one by one. 
You should end up with a doughy texture that will hold together nicely when pressed together

Line a 9 inch square baking tin with baking paper. Press the dough evenly into the bottom of the tin
and pop in the freezer while you make the caramel.


1 heaped cup macadamia nuts, soaked
½ cup coconut oil
¼ cup honey
¼ cup peanut butter
2 teaspoons vanilla paste
1/4 cup coconut sugar
3 tbsp almond meal 
1 teaspoon flakey sea salt

Blend all ingredients till nice and creamy. Spread evenly over the biscuit layer and pop in the freezer while you make the topping.

Chocolate layer:

½ cup peanut butter
1/4 cup coconut sugar
1/4 cup honey
3/4 cup raw cacao powder
1/4 cup coconut oil
1 teaspoon vanilla paste
Pinch of flakey sea salt

Blend everything well till nice and creamy
Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer. Cut the slice into 32 equal rectangles and serve. 

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