Chocolate Caramel Slices

No-bake desserts are the best. They are straight-forward and easy to make, and they keep perfect in the freezer.  These chocolatey caramel peanut butter slices are a great thing to bring to a potluck or get together. No one will even know they are vegan!

The trick to making this is you have to make each layer one at a time, and freeze them in between. They are a delicious healthier option to satisfy your junk craving!

Makes: 9 squares (depending on how you cut them)

What you’ll need: 

BASE layer

  • 1.5 cups raw almonds
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup pitted dates
  • 1 tbsp coconut oil
  • pinch of sea salt
  • 3 teaspoons water

CARAMEL – PEANUT layer

  • 3/4 cup peanut butter (or almond butter if preferred)
  • 3/4 cup coconut cream (if you can’t find coconut cream, put a can of coconut milk in the fridge over night and scoop off the top layer)
  • 3/4 cup maple syrup
  • 1 tbsp cocoa powder

CHOCOLATE layer

  • 1 cup vegan chocolate chips
  • 1/3 cup coconut oil
  • 1 tbsp cocoa powder

Directions: 

  1. Prep a bread pan with non-stick parchment paper. Cut a strip for length wise and a strip for width wise.
  2. Add the almonds to a food processor or a blender. Pulse until it is a thick crumbly mixture. Then add the remainder of the base ingredients. Pulse until combined. You want it to be sticky so that it stays together, so add more water if needed.
  3. Add the base layer to the bottom of your prepared bread pan. Using a baking spatula, press down on the mixture until it is flat. Place in the freezer.
  4. Add your caramel layer ingredients to the cleaned food processor or blender. Blend until it is a thick and creamy mixture. There should be no lumps. Pour on top of the base layer. Smooth it out with your spatula. Place the pan back into the freezer for one hour.
  5. After your second layer has been in the freezer for an hour, start making your top layer. Melt the coconut oil in a small pot on medium heat. Add the chocolate chips. Using a whisk, stir the mixture until fully combined. Add the cocoa powder. Stir and then spread over your frozen caramel layer.
  6. Place the dish on a flat surface in the freezer for at least 3-4 hours before serving, preferably over night.
  7. Remove the hardened mixture from the pan by pulling up on your parchment paper. Let thaw at room temperature for 20-30 minutes before cutting. When cutting, flip it over and cut from the bottom up (the chocolate layer is harder).
  8. Place the pieces you aren’t eating in a tupperware and store in the freezer. Enjoy!

Processed with VSCO with f2 preset

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