Crunchy Caramel Slice
Caramel slice is a delicious everyday dessert, but a CRUNCHY caramel slice is even better! Yeah, you heard me - Crunchy Caramel Slice! The crunch is made possible by a layer of puffed brown rice and recently after the last week of recipe testing with these little puffs of crunch, I have come to the realisation, I love them.
GLUTEN FREE | VEGAN | RAW | DAIRY FREE
Serves 16 Slices
Approx. $13.50 AUD per batch - $0.85 AUD per serve
Equipment Required: food processor & silicone loaf tin (I bought mine from Kmart for $5)
1 cup almond
1/3 cup maple syrup
1 tbsp. cacao powder
Caramel Layer Ingredients
12 Medjool dates, pitted
1/2 cup Banaban organic coconut cream
1/4 cup almond butter
1/2 cup maple syrup
1 tsp. vanilla essence
Crunch Layer Ingredients
1 cup puffed brown rice
Chocolate Topping Ingredients
½ cup rice malt syrup
1/4 cup cacao powder
¼ cup Banaban coconut oil
1 tsp. vanilla extract
*Or for the chocolate layer - a great cheats alternative is a block of Loving Earth Chocolate. For this recipe, I used 2 x 80g blocks for a thick chocolatey topping.
Line a silicone loaf baking tin with baking paper. This will ensure your treat will be easily lifted out of the tray without compromising your layers.
To start off your treat, grab all of your base ingredients and place into a food processor and blend.
Place the combined base ingredients in the loaf tin and firmly press down the mixture. Place the tin in the freezer while you work on your next layer.
Use the same method again for the next layer - place all the caramel ingredients into the food processor and blend.
Place the caramel mixture in the tray and firmly press down the layer. Now while your caramel is still gooey, add your crunch layer to the mixture and place into the freezer to set for 1 hour.
Finally the chocolate layer! In a mixing bowl mix all ingredients together until you have a smooth consistency. Pour over the slice and freeze overnight or for at least 4 hours.
Tip – When cutting your slice use a warm, sharp knife to ensure your slice cuts clean.
Recipe by: Brynley King
A blogger of all things coconut from - www.goingcoconuts.com.au and Banaban Virgin Coconut Oil’s Creative Director - Bryn is Australia’s Certified Organic under 30 winner, Going Coconuts Recipe App Creator, International Published Author of Going Coconuts (Australia) & Superfood Kokos (Europe). // You can also check out Bryn’s latest and best selling Going Coconuts Baking Mixes including healthy sticky date + cinnamon donuts in all good health food stores across Australia & New Zealand <3