Hi guys, welcome to my youtube channel! My name is Andreya and I have been vegan for almost 2 years and I have heaps of recipes to share with you guys.

This caramel slice has received great feedback from vegans and non-vegans alike so you should definitely give it a try! It is also packed with protein, fibre and healthy fats. Please note in this video I doubled the original recipe which is written below. Enjoy 🙂

3/4 cup dried dates
1 cup almonds
1 tablespoon melted coconut oil

Caramel filling:
1 cup medjool dates
1 cup raw cashews
1/2 cup coconut oil
1 tablespoon almond butter
2 tablespoons maple syrup
Pinch of salt

Chocolate top:
1/2 cup coconut oil
1/4 cup maple syrup
1/2 cup cacao powder
Pinch of salt

1. Pit the dates and soak them in water for 5 minutes. Pulse the almonds in a food processor for a few seconds and set aside. Drain the dates, then add to the food processor and blend for about half a minute.
2. Add the almonds and coconut oil, and pulse until the mixture sticks together but is still quite coarse.
3. Pour mixture into a lined tin (20cm x 10cm) and press it down to form the base.
4. Place it in the freezer.

Caramel filling:
1. Soak the cashews for 1-2 hours in boiling water or soak them overnight in regular water. This can be done prior to making the base.
2. Pit and soak the dates for 10 minutes to make them softer. This can be done with the cashews.
3. Drain the dates and cashews, but save the water. Blend only the cashews and 1-2 tablespoons of the coconut oil in the food processor for about 1 minute, stopping to scrape the sides every now and then.
4. Add the dates and the remaining coconut oil and continue blending for 1-2 minutes. You may need to stop and scrape down the sides occasionally.
5. Add the almond butter, maple syrup and salt and blend for another minute. At this point you can add some of the water (about 2-4 tablespoons) the dates were soaking in to get a creamier/thinner texture.
6. Pour the caramel mixture on top of the base and flatten it out with a spatula. To get it very flat, you can oil a sheet of baking paper with coconut oil and press down until flat.
7. Return it to the freezer to set for at least 2-4 hours or until firm.

Chocolate top:
1. Add the coconut oil, maple syrup and cacao to a small saucepan on really low heat and stir until it is combined and resembles chocolate sauce (this should only take a couple of minutes – you may need to take it on and off the heat).
2. Add some salt and stir.
3. Spread the chocolate sauce on top of the caramel filling – Make sure the caramel is set before you do this step! You can also drizzle it as seen in the video.
4. Pop it back into the freezer for an hour and then remove it from the tin, slice it up (a hot knife would work best to not crack the chocolate) and store it in an airtight container in the freezer.

Music from Soundcloud


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