No bake Vegan caramel slice

Here it is guys! The vegan caramel slice I made to suit just about every need, Booooyaaaa! It's Vegan/Grain free/Paleo friendly/Nut free/Gluten Free & Refined sugar free! Woof that was a mouth full! If you haven't already gathered I happen to love experimenting with combinations of ingredients and this was just that, an experiment that actually turned out tasting Ahhhhmazing! I can't wait to make it again, it's a perfect little treat to have in the fridge for when your craving something naughty :) .

You will need: Approx 15cm-20cm x 10cm rectangular flan tin with push out base.

Ingredients

Ingredients for base

1 1/2 cups shredded coconut
7-8 very soft medjool dates
Pinch cinnamon

Ingredients for caramel layer

1/2 cup full fat coconut cream
5 soft medjool dates
1 tsp mesquite powder
2 tbs 100% pure maple syrup
1 tbs coconut oil
1/2 cup tahini paste
few drops natural vanilla essence

Method

Blend all base ingredients in a food processor until almost dough like. (You will need to stop a few times to scrap down the sides.)
Press dough evenly into the bottom of your flan tin.

Method

Place all caramel ingredients in a food processor and blend for a while until you have a very smooth creamy consistency. You will once again need to stop processing a few times to scrape down the sides.
Pour over the top of your base and freeze until set.

Method for Chocolate Layer

Once the caramel has set, melt approx 80g – 90g block vegan/refined sugar free chocolate and pour over the top.

* Alternatively you can make your own by mixing 3 tbs melted coconut oil, 1 heaped tbs cacao powder, 1/2 tsp vanilla powder, pinch cinnamon & 1 tbs pure maple syrup. (Please note, if doing it this way the chocolate layer will not be as thick or solid as pictured. )

Set in fridge and store in an air tight container.

Enjoy x