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Recipe

Vegan chocolate, peanut and caramel slice

Indulge your inner chocoholic with this divine slice. With a silky layer of medjool date caramel and a crunchy dark chocolate and peanut topping, this vegan slice is bound to stake a claim as your favourite sweet treat.

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking plus cooling and chilling
  • Makes 16 squares
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Ingredients

  • 120 g ground almonds
  • 40 g plain flour
  • 60 g desiccated coconut
  • 80 g rolled oats
  • 85 g brown sugar
  • 1/2 tsp baking powder
  • 140 g coconut oil
  • 1 tbsp your preferred honey alternative (or use honey if not vegan)
  • 1 tsp vanilla extract
Vegan caramel
  • 200 g medjool dates, pitted
  • 1/4 cup coconut oil, melted
  • 1/2 cup smooth peanut butter
  • 1 tsp vanilla extract
Topping
  • 200 g vegan dark chocolate (70 per cent cocoa)
  • 1 tsp honey or your preferred alternative
  • 1 tbsp coconut oil
  • 1/4 cup chopped roasted peanuts

Method

  • 1
    Preheat oven to 180°C. Line a slice tin with baking paper (see notes).
  • 2
    In a bowl or processor, mix together the ground almonds, flour, coconut, oats, sugar, baking powder and a pinch of salt.
  • 3
    Melt the coconut oil and mix in the honey (or alternative) and vanilla then stir or pulse into the dry ingredients. Pack the mixture into the tin then cover with baking paper and roll over the top with a can from the pantry to compress and neaten. Bake for 20 minutes or until golden. Cool on the bench.
  • 4
    While base is cooking, place dates in a small bowl and add just enough boiling water to cover. Soak for 5 minutes or until soft then pour dates and the soaking water into a processor and pulse. Add the coconut oil, peanut butter and vanilla and blend until smooth.
  • 5
    Spread caramel over the cooled base and chill in the fridge until firm.
  • 6
    For the topping, melt chocolate, honey (or alternative) and coconut oil in a bowl set over a pan of simmering water. When it starts to melt, remove from heat and stir until completely melted. Pour over the caramel layer and spread with a spatula. Tap tin lightly on the bench to remove air bubbles and scatter peanuts over the top. Chill until set, then lift out using the paper and cut into squares.

Notes

Our tin was 26cm x 18cm x 3cm and the mixture filled it to the brim. A slightly larger tin is fine but the slice will be thinner. Leave baking paper protruding slightly at either end; this will help you to lift out the slice later.

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