Caramel slices with a Snickers twist. The vegan version is just as delicious! Please note there is 3hrs chilling time.
Ingredients
Pastry
- 1 cup plain flour
- 5 tbs almond meal
- 1 tsp baking powder
- 1 tbs potato starch
- 1 tbs vanilla sugar
- 3 tbs Coles caster sugar raw organic
- 5 tbs margarine Nuttelex melted
- 3/4 tbs vanilla essence
- 50ml soy milk
- 3/4 cup raw peanuts
- 1 tsp vanilla sugar *extra
Caramel
- 1 1/2 cups dates pitted
- 1 splash soy milk
- 1/4 vanilla bean
- 1/4 tsp sea salt
- 250ml soy cream
- 3/4 cup raw caster sugar
Topping
- 150g dairy free dark chocolate melted
Method
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Step 1Preheat oven to 180C.
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Step 2Heat a frying pan over heat and add raw peanuts. Roast for about 5 minutes, stirring occasionally to avoid burning. Remove from heat and place in the preheated oven to roast for another 5 minutes. Remove from the oven (do not turn your oven off) and add 1 tsp vanilla sugar, shake well and set aside.
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Step 3For the pastry: Mix all the pastry ingredients together in a large bowl. Line a baking dish with baking paper. Spread the dough evenly across the baking dish. Use a fork to pierce dough a few times. Place into the preheated oven and bake for about 20 minutes.
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Step 4For the caramel: Add dates, a splash of soy milk and 1/4 of the vanilla bean into your food processor and blend to a very creamy paste. Add the soy cooking cream, sugar, date puree and vanilla into a pot and simmer on low, stirring constantly for about 20 minutes until the caramel reduces and thickens. Set aside to cool slightly, then refrigerate until cold and firm.
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Step 5Once the pastry has cooled completely, top with the cold caramel.
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Step 6Roughly chop the roasted peanuts and sprinkle on top of the caramel.
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Step 7Pour the melted chocolate over the caramel and then refrigerate for at least 3 hours.
Recipe Notes
You can use soy or almond milk. You could also use coconut cream in place of soy or almond, but it will taste slightly of coconut.
Recipe Reviews
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