Nut-Free Vegan Salted Caramel Slice

Nut-Free Vegan Salted Caramel Slice

Jacqueline Alwill's Nut Free Vegan Salted Caramel Slice

KitchenAid has partnered with nutritionist and foodie Jacqueline Alwill to share one of her family's favourite healthy treats, a nut-free vegan salted caramel slice.

With wholefood ingredients, the nut-free vegan salted caramel slice is a delicious yet nourishing recipe to be enjoyed by the whole family. The recipe is simple to make, and is one of Jacqueline's frequently homemade treats with her son Jet, making it ideal for kids to get involved and help out in the kitchen.

Servings: 20
Cooking time: 20 minutes prep; 3-4 hours to set in the fridge
Gluten free; Dairy Free; Refined sugar free; Nut Free; Vegan

½ cup sunflower seeds
¼ cup sesame seeds
¼ cup raw cacao nibs
pinch of salt (optional)
1 cup medjool dates, seeds removed *

½ cup tahini
½ cup coconut oil, melted
1 cup medjool dates, seeds removed *

Chocolate topping:
1/3 cup coconut oil, melted
1/3 cup raw cacao powder
3 tablespoons maple syrup

To make the crust: process the ingredients in KitchenAid® 7 Cup Food Processor until they bind but maintain a crumb like appearance (careful not to make it a paste!). Press into the bottom of a lined loaf tin or square (20x20cm) cake tin and pop in freezer.
To make the caramel: blend all ingredients together until liquid in KitchenAid® 7 Cup Food Processor, then pour over the base and place back in freezer.
To make the chocolate topping: whisk together all ingredients using a hand whisk, then pour evenly over the caramel, sprinkle with sea salt and place in fridge to set for 3-4 hours. Note, if you don't have medjool dates then you can use dried pitted dates but soak them for 10 minutes in boiling water first, then drain and use. They'll have the lovely softness you need for the recipe by doing so.