Page 94 - Vegan Food & Living (February 2020)

Dessert R E C I P E S

Chocolate caramel slices

By Stefanie Moir
Makes 10 | Prep 15 mins plus chilling | Cook none | Calories 248 (per serving)
350g (2 cups) dates, pitted 1 Start by blending 150g (scant 1 cup) 6 While the caramel is setting, melt
100g (½ cup) vegan chocolate of the dates, the protein powder, the chocolate, either in a bowl set
oats and coconut in a blender or over boiling water on the hob or in
100ml (½ cup) water
food processor to form a sticky, the microwave.
50g (½ cup) vegan vanilla protein powder crumbly mix.
or substitute with 50g (½ cup) oats 7 Remove the tray from the freezer
2 Transfer the mixture to a lined and pour the melted chocolate over
2 tbsp almond butter
baking tin and press it evenly across the caramel, then top with a sprinkle
60g (½ cup) oats the base of the tin to form the of sea salt.
2
60g ( ⁄3 cup) desiccated coconut biscuit-like base layer of the slices. 8 Return to the fridge until the
1 tsp vanilla extract 3 Place in the fridge to set while you caramel slices are fully set.
make the caramel.
sea salt, to taste 9 Cut into 10 equal squares and serve
4 Use a blender or processor to blend with tea or coffee for a perfect
together the rest of the dates, vanilla afternoon pick-me-up.
extract, water and almond butter.
5 Remove the baking tin from the
fridge and spread the caramel over
the biscuit-like base, then place the
tray in the freezer for 15 minutes.

9.4g 5.3g 0.09g 22.9g 6.1g
Total fat Saturates Salt Sugar Protein

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