Caramel Fudge Choc-Chip Slice

Attention to all decadent dessert lovers! I have the perfect recipe for you!

This treat has many indulgent layers such as, caramel, ganache and chocolate! The best part about this recipe is that it is guilt-free. Every layer was made with the most wholesome and pure ingredients that I could find, and although the dessert is not fat-free it does however, contain the good fats – coconut oil and nuts.

My boyfriend and I made this recipe together. We were in the mood for something VERY sweet and VERY rich. So, we decided to create a dessert that contained our favourite flavours – we naturally have the taste for all things decadent.

The bottom layer is made of a baked choc-chip biscuit, the following layer is an almond butter caramel fudge (but you can use peanut butter instead - it is much tastier), and the next layer is a chocolate ganache with buckwheat groats topped by smooth dark chocolate.

It was difficult for my boyfriend and I to control ourselves when we were eating this dessert. We had to force ourselves to slow down and appreciate what we were eating. Knowing me however, I would have been able to eat ALL of our dessert. But from years of practising self-discipline, I have learned to control myself and savour the taste of desserts. I mean, I haven’t mastered it yet but I am getting there... #amateur.

Unless you’re not a fan of rich desserts, I guarantee that once you have tasted this recipe, you will come back for more and continue to make this in the future.

Caramel Fudge Choc-Chip Slice

GF DF V P

Serves 12 - 14

INGREDIENTS

Base

· 1 cup almond meal

· 1/4 cup tapioca flour

· 3 tbsp coconut oil

· 1/4 cup coconut nectar

· 1/3 cup vegan chocolate chips

· 1 tsp vanilla extract

Caramel Fudge

· 3/4 cup almond butter

· 3/4 cup coconut milk

· 1/3 cup coconut oil (melted)

· 7 pitted dates

· Pinch of salt

Chocolate Ganache

· 1 cup coconut cream

· 1/2 cup vegan chocolate (roughly chopped)

· 1/2 cup buckwheat buckinis

Topping

· 3/4 cup vegan chocolate (roughly chopped)

METHOD

Preheat the oven to 180 degrees on fan bake.

For the choc-chip cookie base, mix all of the ingredients together in a food processor until completely combined. Place baking paper into a rectangular cake tin covering the inside walls and base. Spread the mixture evenly into the cake tin. Put the tin in the oven for 10-15 minutes. After the cookie base has cooked, set it aside for 10-15 minutes to cool down.

To make the caramel fudge, boil the dates until they become soft. Remove the skin of the dates and roughly chop them. Mix all of the ingredients together until smooth. Pour the caramel fudge over the cookie base. Place the baking tin into the fridge for 1 hour.

Melt the chocolate in a saucepan over medium heat until smooth. Mix in the coconut cream and buckinis, and then place the mixture into the fridge for 45 minutes until it turns into a ganache. Once the caramel fudge has set, spread the chocolate ganache on top.

To finish, melt the ¾ cup of roughly chopped chocolate in a saucepan over medium heat until smooth. Pour the melted chocolate over the ganache and place the cake tin into the fridge for 5 minutes to allow the chocolate topping to set.