Paleo Vegan Caramel Slice (GF, DF, EF, RSF)

paleo vegan caramel slice

Before we cut out refined sugar, caramel slice was my hubby’s favourite dessert. Which means, I’ve done what any self respecting wannabe chef would do. Spent the best part of a year recreating it for him, this paleo vegan caramel slice is my best effort and has been going down a real treat! 

My first attempts were with a more traditional caramel, made with various types of sweeteners and goat dairy. It was super tasty, but over time it became too sweet for us, so I went back to the kitchen and came up with this.

paleo vegan caramel slice

It has a dried fruit and nut base, cashew and coconut oil caramel, and cacao butter chocolate topping. This pud definitely goes into my show stopping dessert category; and in comparison to it’s shop-bought counter parts, contains very little natural sugar per serving.

The recipe below is for 8-10 slices, and be warned this stuff is seriously addictive, I doubt highly you’ll manage to keep leftovers longer than a few days!

Ingredients for paleo vegan caramel slice

(base) 3 dried figs
4 dried apricots
60g almonds
60g pecans
(caramel) 150g cashews
120ml coconut oil
tbsp vanilla
¼tsp pink salt
(chocolate topping) 50g cacao butter
2 tbsp cacao/cocoa powder
Tbsp maple syrup or honey 

paleo vegan caramel slice

Method for paleo vegan caramel slice

– three hours before you want to start making the caramel slice, put your cashew nuts into a bowl and cover with cold water.  

– whiz your base ingredients up together in a blender or food processor until they form a firm dough. If needs be add a tiny drizzle of coconut oil, but you shouldn’t need more than a tablespoon if you do.

– lightly grease a suitable tin, tip your dough out into the bottom of it, and press down firmly until it is covered. 

– make your caramel by draining the cashew nuts, and whizzing up with the rest of the caramel ingredients.

– pour over the biscuit layer, and pop into the freezer while you make your chocolate topping. 

– put the cacao butter, cacao/cocoa powder and maple syrup into a heatproof bowl over a pan of simmering water, and melt down until it resembles melted chocolate.

paleo vegan caramel slice– remove the tin from the freezer, and pour the chocolate over the top. Put it back into the freezer for another hour. Remove 10 mins before you want to serve.  

– cut up into slices once you are ready to serve and store anything that’s left in the fridge

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