You may recall this sweet treat from your childhood. Cadbury sells their version of this dessert that features a biscuit base, sweetened condensed milk, and chocolate. This vegan take on the chocolate caramel slice is much healthier thanks to the use of almonds, dates, and cacao powder to create all the same lovely flavors and textures as the original.
Crunchy Chocolate Caramel Slice [Vegan, Gluten-Free]
For the Base:
- 1 cup almond meal
- 3/4 cup dried coconut
- 2 tablespoons coconut flour
- 2 teaspoons stevia
- 2 large tablespoons rice syrup
- 2 large tablespoons semi-soft coconut oil
- 1 teaspoon vanilla
For the Caramel:
- 2 cup pitted dates, soaked
- 1/4 cup coconut cream
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1 teaspoon mesquite, optional but lends an amazing caramel flavor
- Extra cream or date soaking water if needed
For the Chocolate Crackle:
- 1/2 cup cacao buttons
- 1 tablespoon coconut oil
- 1/2 cup rice syrup
- 1 cup raw cacao powder
- 1 teaspoon mesquite
- 1/3 cup toasted almonds
- 1/3 cup buckinis
- 1/4 cup raw cacao nibs
To Make the Base:
- Preheat oven to 360°F and line or grease a round or square baking dish.
- Add all dry ingredients to a large mixing bowl and stir to combine.
- Add the sweetener, oil, and vanilla then stir until fully incorporated and you get a thick dough.
- Press the dough into the bottom of the slice pan, level it out then flatten with the back of a large spoon.
- Bake in center of the oven for 10 minutes while you prepare the caramel.
To Make the Caramel:
- Drain the dates, reserving the liquid in case you need it.
- Add all ingredients to a high-speed blender and blend until smooth. Start slowly then turn to maximum and blend for 1-2 minutes minimum, this will ensure a super smooth and creamy caramel.
- Spoon the caramel over the base and gently level out with the back of a spoon.
- Place back into the oven for 8-10 minutes then remove and allow to cool.
To Make the Chocolate Crackle:
- Add the cacao butter, coconut oil, and sweetener to a medium pot on medium heat and melt, do not boil.
- Once the mixture is melted, remove from the heat and stir through the cacao powder and mesquite if using and continue to stir vigorously until it is smooth, creamy, and shiny. This can take up to a minute or two.
- Add the toasted almonds, buckinis, and cacao nibs and stir through.
- Once the caramel layer has cooled to warm, you can gently spread the chocolate topping over it and carefully level it out.
- Place in the refrigerator for at last 4-6 hours or overnight.