January 29, 2019 2 min read 2 Comments
A good slice is a marriage of layers and textures. Perfectly messy, gooey and crumbly in my opinion.
In this slice we have layers of tempered chocolate, salted gooey caramel and a crumbly biscuit.
And to top it off they are vegan friendly, gluten free and pretty easy to make!
1 ½ Cups of Almond meal OR Ground Oats
3 TBSP of melted Coconut Oil
2 TBSP of liquid sweetener of choice
1/2 TSP vanilla powder
1/2 TSP salt
Salted Tahini Caramel
1/2 Cup of Tahini (hulled or unhulled)
1/4 Cup of Coconut Oil
1/3 Cup of liquid sweetener of choice
1 TSP of vanilla powder
½ TSP salt
120 grams of dark chocolate* (We use our 80% Smooth Dark)
*if you want to make the chocolate layer a little bit softer, add in a TBSP of coconut oil.
Lets get to it:
1. Pre-heat oven to 180 degrees. Put all of the base layers together in a bowl and mix through with hands to form a crumb.
2. Place in an 8x8 inch (20cm x 20cm) cake tin or pan and press down firmly.
3. Place in the oven for 7 minutes for the crust to brown.
4. Once the crust is golden, whip that out of the oven and while it's cooling, put all the caramel ingredients in a pot and place over medium heat for 4 minutes and stir. Pour over top of the crust and place back in the fridge for 20 minutes.
5. Meanwhile chop the chocolate into small pieces and melt over a double boiler (if you want to leave the chocolate in a tempered state, keep stirring while not going over 32 degrees)
6. Take your nearly finished slice out of the fridge and pour the liquid chocolate over the top, crack some salt and place back in the fridge to set.
7. Wait patiently if you can, then enjoy!
Comments will be approved before showing up.
Subscribe to our newsletter, offers and more here