A few years ago I would make raw vegan cheesecakes. My friends and family loved them. I made a variety of different ones which everyone seemed to enjoy. Therefore I thought this year for Easter I would make a chocolate caramel slice. The cheesecakes were always easy to prepare and cook so I thought this would be too. I felt that this would make a delicious dessert or sweet treat for Easter. I’m sure we will be tucking into a slice of this treat on Easter Sunday and we hope you will too. Below is a video and recipe for you.
What’s a favourite dessert at Easter in your house? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp Knife
- Chopping board
- Food processor
- Spatula
- Tablespoon
- Spring form tin
- Grease proof paper
- Small saucepan
- Heat proof bowl
- Stirring spoon
Ingredients
- Pecans x 150g
- Medjool dates x 8 – 10
- Coconut oil x 2 tsbps
Method
- Pre-line a baking tray or spring form tin with grease proof paper.
- Remove the stones from the Medjool dates.
- Put the pecans, dates and coconut oil into the food processor.
- Blend these ingredients until they are crumbly.
- Pour the mixture from the food processor cup into the baking tray or tin.
- Spread the mixture as evenly as possible across the base of the tin.
- Put the base into the fridge for about 30 minutes.
Ingredients
- Cashew nuts x 150g (soaked overnight)
- Coconut water or milk of your choice x enough to cover the cashews
- Dates x 8 – 10
- Coconut oil x 50g
- Coconut cream x 2 tbsps
- Salt x 1 – 2 pinches
Methods
- Pour enough coconut water or milk of your choice over the cashew nuts.
- Soak the cashew nuts overnight.
- The next day pour the cashew nuts into the food processor along with the water or milk.
- Add in the dates, coconut oil, coconut cream and salt.
- Blend all of these ingredients together until they are smooth.
- Remove the base from the fridge and pour over the topping.
- Spread the topping over the base as evenly as possible.
- Put back into the fridge for 30 minutes or overnight.
Ingredients
- Dark chocolate x 100g
- Coconut cream x 1 – 2 tbsp
Method
- Put a small saucepan onto a high heat on the hob.
- Add water to the base and bring to the boil.
- Next put the bowl on top of the saucepan.
- Break the chocolate into pieces and put it into the bowl.
- Turn the heat down to medium or low so the water doesn’t boil over.
- Stir the chocolate until it melts completely.
- Remove from the heat and add in the coconut cream.
- Once the cream has been stirred in pour the mixture over the filling.
- Spread as evenly as possible.
- Put back into the fridge for 30 minutes or overnight.
- Then serve and enjoy.
Raw Vegan Chocolate Caramel Slice was a huge hit. As I mentioned earlier it was very easy to prepare and cook. All of the ingredients in this sweet treat are freezable. You could make this dessert in advance of a meal and freeze it for another occasion. The dessert will only keep in the fridge for a couple of day until it has to eaten. I have to be honest Ted is not normally a great fan of nutty desserts but this one he loved. So if Ted is a fan I’m sure lots of your friends and family will be too. However you decide to eat this dessert, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 