Vegan Salted Caramel Slice

Makes 12 slices

Ingredients

Base

1 ½ cups gluten-free flour
1/2 cup vegan butter, cubed
1-2 tsp cold water
¼ tsp baking powder

Filling

2 cups Medjool dates
½ cup True Natural Almond Butter
½ cup hulled tahini
¼ cup maple syrup
1 tsp vanilla extract
½ tsp salt

Topping

150g dark vegan chocolate
1/3 cup coconut cream

Method

1. Preheat the oven to 180 degrees Celsius and line a medium-sized baking tray with baking paper

2. To make the base, place the flour, butter and baking powder into a food processor and blend until soft crumbs form, add in a teaspoon of water if the mixture seems too dry

3. Pat the mixture onto the tray and place into the oven to bake for 20-25 minutes or until golden brown. Allow the base to cool and become room temperature while making the other layers

4. For the filling, place the dates into a food processor and blend on high speed until a thick and smooth paste forms. Next, add in the almond butter, tahini, maple syrup, vanilla, and salt then continue blending until everything is combined

5. Spoon this mixture onto the cooled base and flatten with a spatula then place into the freezer while making the topping

6. Melt the chocolate over a double boiler (Bain Marie) until melted then take it off the heat and stir in the coconut cream. Pour this mixture over the slice and place into the fridge to set for 4 hours

7. Once the slice has set cut it into bars or squares, it can be stored in the fridge for a week or in the freezer for a month