This is seriously the best recipe I’ve ever created. I know I called myself a genius in the last post, but this! This is serious genius! I’ve mixed two of the best things in the world together – chocolate crackle and caramel, to make a Chocolate Crackle Caramel Slice!
I can thank Josh for the inspiration for this one! I came home from a trial for a new job the other day and he was making chocolate crackles! Do you know, I haven’t had those in years! How long is it since you had chocolate crackles? If you’re like me, it was when you were a child probably!
Chocolate crackles are kind of an Easter thing, aren’t they? Why not make this for an Easter treat this Easter weekend? (or if you’re reading this and it’s not Easter, why not make it anyway?) You won’t regret this one. It’s even been taste test approved by my Mum and Dad!
Just a little tip for the dates in this recipe. If you use medjool dates, you won’t need to soak them, because they are so gooey and caramelly on their own – just bung them in the blender or food processor with the remaining ingredients. Just make sure you pit them. I used supposedly pitted dates and soaked them, however, one cheeky little pip got into my food processor and I couldn’t find it, which left hard bits of pip in the caramel which can really hurt your teeth. So, to be safe, double check the ‘pitted’ dates!
I’ll be honest, when I made this, I didn’t cook the base, and I really should have. It’s made out of vegan arrowroot biscuits and a plant based butter. I’ve put the instructions to cook it in a moderate oven for around 10 mins, just to crisp it up and give it a nice golden brown colour.
If you like this recipe, I highly recommend checking out our Coconut Raspberry Slice too. It’s a winner as well.
We've combined two of the best things on earth - chocolate crackle and caramel, to make this amazing Chocolate Crackle Caramel Slice. You've GOT to try it!
- 205g vegan arrowroot biscuits
- 80g nuttelex or non dairy butter
- 1 tsp vanilla extract
- 2 cups dates soaked (if you use medjool dates, you won't need to soak them)
- 1/4 cup coconut cream
- 1/2 tsp vanilla extract
- pinch of salt
- 1/4 cup coconut oil melted
- extra water or coconut cream to bind
- 30g (or 1/4 cup) of slivered almonds toasted
- 150g vegan chocolate melted
- 70g rice bubbles
- 40g desiccated coconut
Pre-heat the oven to 180℃. Mix the arrowroot biscuits, nuttelex and vanilla extract in a food processor until well combined. Press into a brownie tin. (we used a 7cm x 27cm tin) Bake in the oven for about 10 minutes or until golden brown. Take out of the oven and let cool completely.
Be careful that the dates that you are using are pitted. Even pitted dates sometimes still have pits in them. Then blend all ingredients in a food processor or high powered blender. I found it worked best in a high powered blender to really make the caramel smooth. Layer the caramel on top of the base evenly and place in the freezer.
Make sure the almonds are toasted and cool. Melt the chocolate in a double boiler or in a bowl over a saucepan of hot water. Add the almonds, rice bubbles and coconut in a bowl and then add the chocolate and mix together. Spread this mixture on top of the caramel layer and place back in the freezer or fridge to set. Once set, cut into squares with a hot knife and enjoy with friends or family!