This is great to make as slices or a cake. Surprise your family or friends by making them this exciting and delicious dessert! So many yummy layers! An oat based layer followed by cashew cream, a date caramel layer and finally, chocolate of course. It may look complicated but it really is easy. Once you have a food processor or high speed blender, it's just about blending all the ingredients in each layer up, it basically does half of the work for you. Enjoy!
Vegan Cashew Cream Caramel Slice
Base: 1 cup medjool dates (about 10 dates) 1/2 cup almonds 1 cup oats 1 tsp coconut oil 1-2 tbsp maple syrup
Blend all ingredients in a food processor until it becomes a sticky enough consistency. Press down into a parchment paper lined cake or bread tin and place in freezer to become a bit firmer. Cashew Cream layer: 1 cup soaked cashews (soak for at least 4 hours) 1-2 tbsp maple syrup 1 hpd tsp coconut oil Dash of plant milk Blend all ingredients in food processor. Spread evenly over bottom layer and place back in the freezer to become a bit firmer. Caramel layer: 1 cup medjool dates (or soak regular dates for a few minutes in hot water) Dash of water (from the soaked dates) Dash of maple syrup Pinch of pink himalayan salt Blend in food processor. Spread evenly over cashew layer and place back in freezer. Chocolate topping: 4 tbsp cacao powder 1 tbsp coconut oil 3-4 tbsp maple syrup
Place some water in a pot and put the pot on a stove on medium heat.
Put all ingredients in a bowl and place the bowl on the pot to melt down, keep stirring. Check for desired sweetness.
Once the chocolate is smooth pour on top of the caramel layer and smooth out.
Place back in the freezer until firm.
Cut into slices and store in the freezer or fridge.