Post by @amanda.ducks

Vegan caramel slice recipe 🧚🏻 Welcome back to sweet treat of the week, my series where I share a delicious plant-based dessert recipe every single week - this is episode 6! Recipe (makes 12 pieces) Ingredients: Base: 3 cups almond meal/almond flour 1/2 cup vegan butter 1 tbsp maple syrup Pinch of salt Caramel: 1 cup cashew butter 1/2 cup vegan butter 2 tbsp coconut oil 2 tbsp maple syrup 2 tsp vanilla extract Pinch of salt Chocolate: 250g dairy-free dark chocolate Generous splash of soy milk (can be omitted - see method) Pinch of salt Method: Prepare a 20cm x 20cm square baking tin by greasing with vegan butter and lining with baking paper, set to the side. Add all base ingredients to a large mixing bowl and use a spatula, and then your hands, to mould into a smooth dough. The dough should be slightly crumbly, slightly moist and not stick to your hands. If it does, add more almond meal. Transfer the dough to the prepared baking tin and press down until it’s evenly spread across the bottom. Place into the fridge. Melt the 1/2 cup vegan butter, then add to a large bowl with the rest of the caramel ingredients. Use a whisk to combine until smooth. Transfer the caramel to the prepared baking tin, on top of the base, and then place into the freezer to set for an hour. Melt the dark chocolate using your preferred method (in a microwave or over the stove), then combine with the splash of soy milk. I like to do this to make the chocolate mixture easier to cut through when it’s set, but if you prefer to have a smoother chocolate that is slightly crispier, you can omit the milk. Transfer the chocolate to the baking tin, on top of the caramel, and gently spread over evenly. Sprinkle with salt and place into the fridge to set for a further 60 minutes. Remove from the fridge, slice into 12 even-sized pieces and enjoy!! Store in the fridge in an air-tight container for up to a week ❣️ #vegan #sweettreat #plantbased #vegandessert