The small human asked if we could make Daddy a caramel slice, his vegan dessert of choice as of late, so I thought we’d give it a go. The picture above is our first attempt – I wasn’t planning to post it, but the general consensus was that it was as delicious as it was messy, so I thought, why not share it anyway!
This isn’t an especially economical endeavour if you are starting from scratch, but it makes 8 generous serves which can easily be stretched to 16 as it’s quite rich, and is kept in the freezer to be served as and when needed – which left me feeling less grinchy. Plus the coconut oil and maple syrup do come in handy all the time and are great to have in the cupboard.
This recipe is adapted from one I found in Sally Obermeder and Maha Koraiem’s book The Good Life – which I’d highly recommend to anyone looking for an inspiring, simple and super healthy start to the year.
WHAT YOU NEED:
1/2 cup cacao powder (the book’s recipe calls for unsweetened cocoa powder, but I didn’t have that in the cupboard – either will work)
1/3 cup maple syrup
1/4 cup coconut oil
1 cup chunky almond butter (we prefer a little texture in ours, but smooth will work if preferred)
2/3 cup coconut oil
1 tablespoon vanilla extract
1/2 teaspoon sea salt
WHAT YOU DO:
Line a 16cm tray with baking paper – mine is round, but square would be good if you want to make the 16 portions .
Put the ingredients for the chocolate base into a small saucepan over a low heat. Stir until all elements are combined.
Pour into tray and spread evenly.
Pop this into the freezer for 15-20 mins to set while you make the filling.
Next put all the caramel ingredients into a small pan and again, warm over a low heat and stir until all elements are well combined.
Pour into a jug or bowl and leave to cool. I also popped it in the fridge for a short burst until the mixture had reached a medium consistency – like a cupcake batter. Essentially it’s the cooling and ultimate freezing of the coconut oil that literally holds this whole recipe together. As it warms coconut oil turns to liquid, on that note these are best served right from the freezer.
Once the mixture is ready, pour it over the chocolate base and spread evenly. This goes back into the freezer for an hour.
Remove the frozen slice. Cut in half and sandwich the caramel sides together and slice into desired portions. I would suggest slightly warming (and drying) a sharp knife for this if you want to reduce the crumbling of the chocolate.
We love salted caramel, so I add an extra sprinkle of sea salt to the top when serving.
Store in an airtight container in the freezer and serve when ready. Delicious alone, but also divine served with a small scoop of ice cream.