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.
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
(caramel) 150g cashews
120ml coconut oil
¼tsp pink salt
(chocolate topping) 50g cacao butter
2 tbsp cacao/cocoa powder
Tbsp maple syrup or honey
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.
– 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