Ecology Recipes: Vegan Caramel Slice With Peanut, Cashew and Dates

Ecology Recipes: Vegan Caramel Slice With Peanut, Cashew and Dates

We’ve partnered with @healthwithkym to bring you her vegan caramel slice recipe!

Full of natural, healthy and delicious ingredients you can pass on the refined sugar and create an energy-boosting snack full of fibre and essential fats in every bite.

Vegan and vegetarian friendly, these slices are great for satisfying cravings and make for a perfect snack on the go!

For the Base Layer
- 240g Roasted Salted Cashews
- 100mls Coconut oil (melted)

For the Middle layer
- 250g pitted dates
- 4 large Medjool dates (these are gooier than pitted dates)
- 65g peanut butter (approximately 3 big tablespoons)
- 175mls plant milk of your choice
- 1 tsp Vanilla essence

For the Top Layer:
- 70g Vegan Dark Chocolate
- 1 Tsp Coconut oil

1. Line the pan or container you want to use (approx. 20 x 20 x 5cm) with baking paper.
2. Add base layer ingredients into a high powered blender and blend until a smooth creamy consistency - Pour evenly into lined container and place into the freezer until solid.

3. Once solid, blend the middle layer ingredients together and pour on top of the base layer in the pan. Place in the freezer again and wait till the ingredients are solid.
4. Melt top layer ingredients together and then evenly pour on top.

5. Place in the freezer until set. Once it is set, slice it up and serve! Store in the fridge or freezer for best results. Kym serves her slices up on the Ecology Kintsugi platter.