And now for a sweet treat. These raw coconut caramel slices are a bit like millionaire's shortbread, but packed with healthy fats and not so packed with sugar. They're perfect for a packed lunch, a mid-morning pick-me-up or that something decadent after dinner.
- Find out more about how to go vegan in our guide
How to make coconut caramel slices
Serves: 4 Prep time: 40-45 minutes
- 200g medjool dates, stoned
- 2 tbsp almond butter
- 100g ground almonds
- 150g desiccated coconut
- 1 vanilla pod (or a tsp of vanilla essence)
- 50g coconut cream
- 1 pinch salt
- 3 tbsp cocoa powder
- 3 tbsp coconut oil
- 1 tbsp agave syrup
For the base layer:
1. Soak the dates in boiling water for 10 minutes.
2. Strain the water and set aside nine dates for the caramel layer.
3. Process the remaining dates in a food processor with 1 tbsp of the almond butter to form a sticky paste.
4. In a bowl, mix the paste with the almonds and desiccated coconut.
5. Press into a 2in deep baking tin, lined with baking paper and set aside.
For the caramel layer:
1. Blend the coconut cream, salt, vanilla and nine dates together to make a thick, creamy mixture.
2. Pour on top of the base.
For the chocolate layer:
1. Melt the coconut oil with the other tablespoon of almond butter and cocoa powder.
2. Add the agave syrup and mix together well.
3. Pour on top as the final layer.
4. Chill in the fridge for a couple of hours until set, then cut into squares.
The best food processors
Chop, mix and whisk up a treat with these mixers and food processors.