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Chocolate Crackle Caramel Slice
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

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!

Servings: 16 slices
Ingredients
Base:
  • 205g vegan arrowroot biscuits
  • 80g nuttelex or non dairy butter
  • 1 tsp vanilla extract
Caramel Layer:
  • 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
Chocolate Crackle Layer:
  • 30g (or 1/4 cup) of slivered almonds toasted
  • 150g vegan chocolate melted
  • 70g rice bubbles
  • 40g desiccated coconut
Instructions
For the Base:
  1. 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. 

For the Caramel:
  1. 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. 

For the Chocolate Crackle:
  1. 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!