VEGAN CARAMEL SLICE
INGREDIENTS
GLUTEN FREE SHORTBREAD
- 3 tbsp Flaxseed
- 1 cup Almond Flour
- 1/4 cup Shredded Coconut
- 1/2 cup Vegan Butter, melted (or sub coconut oil)
DATE CARAMEL
- 2 tbsp Coconut Oil
- 3 tbsp Almond Milk
- 2 tbsp Almond Butter
- large pinch Salt, to taste
- 1.5 cups Medjool Dates, pitted (about 12 dates)
- 1/2 tsp Vanilla Extract
VEGAN CHOCOLATE
- 2 tbsp Coconut Oil
- 2 tbsp Agave Nectar
- 1/4 cup Raw Cacao Powder
- 1/4 cup Almond Milk
- 1/2 tsp Vanilla Extract
INSTRUCTIONS
First Preheat oven to 350 F. Pit the dates and steep them in warm water for 10 minutes.
Then Mix the gluten free shortbread ingredients in a food processor until thoroughly combined and you reach a “doughy” consistency
Line a 7″ x 7″ square baking pan with parchment paper and spread the shortbread mixture into the pan evenly. Once oven is preheated, bake the shortbread for 15-17 minutes or until lightly browned on top.
While the shortbread base bakes, add the date caramel ingredients into a food processor and mix until well combined and you reach a “paste” consistency.
Once shortbread is done baking, spread the date caramel in an even layer over the shortbread.
For the chocolate layer, melt coconut oil over low heat in a small saucepan. Stir in milk and agave until combined. Whisk in the raw cacao until well combined and smooth. Remove pan from heat and stir in vanilla extract.
Pour chocolate layer over the caramel layer and spread evenly. Put the vegan caramel slice in the freezer for 30 minutes to let set and harden. Once set, remove from freezer, cut.
Happy Cooking TimeJ
