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Coconut Caramel Slice


Scale

Ingredients

BASE:

  • 50 grams flax seeds, ground into flax meal
  • 1 1/4 cups shredded coconut
  • 1/4 cup cacao Pinch good-quality salt
  • 6 medjool dates, pitted
  • 23 Tbsp rice malt syrup

CARAMEL LAYER:

  •  2 cups medjool dates, pitted
  • 1/2 cup hulled tahini OR peanut butter if tolerated
  • 1/4 cup rice malt syrup
  • 1/2 tsp good-quality salt
  • 1/4 cup coconut condensed milk

CHOCOLATE TOP:

  • 100 grams vegan dark chocolate
  • 1 Tbsp coconut condensed milk

Instructions

  1. Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 Tbsp rice malt, and pulse to forma sticky base. Add more rice malt is needed.
  2. Press mixture into the base of preferred cake tin (I used a 15cm square one)
  3. Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.
  4. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.
  5. Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.
  6. Allow to set in the freezer for atlas 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container, and enjoy!

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