"No-bake n NUT FREE caramel slice 😜. I love this allergy friendly version of one of our most popular desserts, and I pretty much promise you will, too!
🍄
Whilst in an op-shop this afternoon, I had to intersect a room full of squealing humans who found a huntsman in a bag of clothes. Even as I rescued the poor thing off of the floor, an older person tried to stomp it 🥺! Insects and bugs and arachnids have such a valuable place on this earth, and if possible- help them outside instead of ending their life. After my rescue, the sweet lady at the register gave me a huge bargain on my purchase, and thus The spider and I both received some goodwill today ✌🏽"
No Bake Chocolate Caramel Bars
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Recipe Intro From panaceas_pantry
A wildly popular raw dessert that is typically made with almonds or cashews, nut-free raw dessert lovers can rejoice this one's for you!
Details
Prep time 10mins
Cook time 4hrs
Recipe
For the Base
- 7 tablespoons ground flax seeds
- 1 1/4 cups shredded coconut
- 1/4 cup cacao
- a pinch of salt
- 6 Medjool dates, pitted
- 3 tablespoons rice malt syrup
For the Caramel Layer
- 2 cups Medjool dates, pitted
- 1/2 cup tahini, or peanut butter
- 1/4 cup rice malt syrup
- 1/2 teaspoon salt
- 1/4 cup coconut condensed milk
For the Chocolate Top
- 3 1/2 ounces vegan dark chocolate
- 1 tablespoon coconut condensed milk
Method
Step 1
To make the base: add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 tablespoons rice malt, and pulse to form a sticky base. Add more rice malt is needed.
Step 2
Press mixture into the base of a 6-inch square cake tin.
Step 3
Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least once.
Step 4
Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chocolate top.
Step 5
Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.
Step 6
Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container, and ENJOY!!!