Vegan chocolate and caramel slices

Vegan chocolate and caramel slices

Total: 4 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 284 kcal
, Fat: 18 g
, Carbohydrate: 25 g
, Protein: 5 g
I love these chocolate and caramel slices as a snack or a dessert. The dark chocolate means that they're not too sweet, nor are they too heavy thanks to the salted date caramel. They are simply delicious and can be prepared quickly in a food processor.

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

100 g cashew nuts
80 g rolled oats
70 g Medjool dates, pitted
60 g coconut oil, melted, left to cool
50 g coconut flakes

Date caramel

250 g Medjool dates, pitted
130 g cashew cream
50 g coconut cream
¼ tsp salt

Chocolate

150 g vegan dark chocolate, finely chopped
¾ dl coconut milk
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Utensils

One square springform pan(20 x 20 cm), lined with baking paper

How it's done

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Base

Mix the nuts, oats, dates, coconut oil and coconut flakes in a food processor until sticky. Transfer the mixture to the prepared tin, smooth down with the back of a spoon, chill.

Date caramel

Mix the dates, cashew butter, coconut cream and salt in a food processor until the mixture turns creamy. Spread over the base, smooth down.

Chocolate

Place the chocolate and coconut milk in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth and pour carefully over the date and caramel layer. Cover and chill for at least 4 hrs. or overnight.

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