Vegan-ish Caramel Slice
A Somewhat ‘Healthier’ Caramel Slice
When it comes to dessert, there are some things I don’t compensate on -chocolate!
The rest, I am willing to find alternatives to suit my dairy and gluten intolerances. In this case it was the base and caramel. The two most decadent pieces to this dessert.
Base: Swapped out Scotch Finger Biscuits for nuts and oats… but I couldn’t resist a little bit of real biscuits too.
Caramel: Swapped out Condensed Milk for a Vegan Caramel (dates, cashews and coconut cream).
There’s a few cheat ingredients but 90% of it is healthy ; )
Ingredients
Base:
1 cup Cashews
1 cup Walnuts
1 cup Gluten Free Oats
1/2 cup coconut oil
Drizzle of maple syrup.
1/2 cup crushed Malt O’ Milk biscuits (cheat ingredient)
1/4 cup melted butter (cheat ingredient)
Caramel:
1 cup soaked dates
1/2 cup soaked cashews
200ml coconut cream
Chocolate
Any thin milk chocolate block (I used Casino Bio Lait Bio, as a substitute to the thicker block I normally use Cadbury Dairy Milk)
1/4 block of Copha
All the ingredients you need!
Method:
PRE-HEAT oven @ 180 deg on the fan setting.
BLEND all the base ingredients and bake in a 10 x 7 inch tray for 15 mins.
Blending base ingredients
Healthy base compared to my guilty version
3. BLEND all the caramel ingredients, then place on top base and bake for 10 mins. Remove and cool at room temperature.
Vegan Caramel: Soaked dates, cashews and coconut cream.
Delish vegan caramel
4. MELT Copha in a pan first, then add in broken bits of the chocolate. Cook for 5 mins until everything is gooey and melted.
5. POUR chocolate all over the caramel base and let is rest for 10 mins before popping it into the fridge.
Melted chocolate
Pour evenly on the base, I use a spatula to help me
6. REFRIGERATE for an hour minimum, or overnight is also great.
Fresh from the fridge!
‘Healthier’ Caramel Slice
Caramel slice holds close to my heart because it was my first ever dish I could actually call ‘my own’. But upon my recent discovery of not being able to eat gluten and dairy, I had to find a substitute for my first born dessert.
In all honesty, the vegan caramel is truly delish. Whilst the sinful original will still be my ultimate favourite, this healthier Caramel Slice is an awesome no-guilt treat!
Tips:
Skip the butter for the base if want to go FULL vegan. I just can’t resist love a buttery texture.
Treat the Copha as a ‘melting liquid’ for the chocolate, it helps to melt traditional chocolate (if you’re not using cooking chocolate).
Refrigerate for at least an hour so the 3 layers hold together.