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Caramel Slice

Vegan Caramel Slice - Orgran Health & Nutrition


  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m

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Ingredients

Base Ingredients:

  • ORGRAN Quinoa Porridge (plain)
  • chickpea canned and drained
  • fresh dates, pitted, chopped
  • 2 tablespoons coconut oil
  • 2 tablespoons light coconut milk
  • 1 tablespoon rice malt syrup
  • sea salt flakes, to serve (optional)

Caramel Filling Ingredients:

  • chickpea canned and drained
  • fresh dates, pitted, chopped
  • 60 millilitres light coconut milk
  • 2 tablespoons coconut oil
  • 2 tablespoons rice malt syrup
  • pinch desiccated coconut

Chocolate Topping Ingredients:

  • raw cacao powder, sieved
  • 80 millilitres coconut oil
  • 150 millilitres rice malt syrup

Method

  • Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Grease and line the base and sides of a 20 x 20cm (base measurement) slice pan.
  • Process quinoa porridge and chickpea until coarsely chopped with food processor or blender. Add dates, oil, milk and rice malt syrup. Process until a sticky mixture forms. Press into prepared pan. Bake for 8 -10 mins or until firm. Cool completely.
  • For filling, drain canned chickpea and process with food processor or blender until finely chopped. Add the dates and coconut milk. Process well, scraping the sides occasionally, until well combined. Add the oil, rice malt syrup and salt. Process until smooth. Spread over prepared base. Use a spatula to smooth the surface. Place in the freezer for 1 hour or until firm.
  • For the chocolate topping, place all the ingredients in pot with low heat. Cook, stirring constantly, for 4 – 5 mins or until mixture thickens and comes together. Pour over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Use a sharp knife to cut into 24 squares. Sprinkle with desiccated coconut.