Vegan Caramel, Coconut & Chocolate Brownie Slice

What happens when you top a chocolate brownie base with layers of fluffy coconut creme, smooth caramel and finally a deeply darkly delicious chocolate layer?

Hmmm.... we think the answer is SCRUMPTIOUS! 

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The biscuit layer is densely chocolately, with crunch from chia seeds and depth of flavour from creamy rolled oats. You could use any favourite recipe for a chocolate slice base, if you prefer. 

Inspired by a recipe from Our Holistic Kitchen for a raw vegan bounty bar, as well as experiments making coconut butter in a food processor (by whizzing coconut flakes and hot water for long enough to create a fluffy butter), I whizzed up a combination of coconut things to create a very fluffy, very creamy coconut creme. (It always amazes me how the different types of coconut things, you know - cream, oil, butter, flakes - have such different properties in the kitchen. So while it may seem ridiculous to use so many different types, it really does all pull together to make a most delicious filling.)  

And then the caramel layer. We need to talk about just how scrumptious this combination is. If you love the flavour of scorched almonds (roasted almonds coated in dark, dark chocolate), you're going to love this caramel layer topped with smooth dark chocolate. Dry roasting the whole almonds in a pan not only brings out the flavour of the almonds, but also means they form a butter much, much faster than a raw almond. And while roasting the almonds destroys some of the nutrients of the raw almonds, in our case we eat so many raw almonds that occasionally having a treat such as this is not going to worry us. If you prefer them raw, that's ok too - it'll just take longer to process them into a smooth creamy butter consistency. I think this layer would be super-delectable poured over ice cream, so that's next on our list to try. 

I made the top chocolate layer with melted vegan chocolate, because I happened to have some in the pantry. But it's almost as quick to make it with cacao butter & cacao - which I often use on various slices. Just use whichever you prefer - both versions will be delicious.

And as for the slice itself, well the verdict in our house was "probably the most delicious slice ever". But see what you think....

- x Virginia

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Vegan Caramel,
Coconut Creme &
Chocolate Brownie Slice

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chocolate brownie base

ingredients

1/2 cup dates, soaked in hot water 30 minutes and drained

1/2 cup coconut oil, melted

1 cup rolled oats

1 cup wholemeal spelt flour

1/2 cup whole almonds

3/4 cup ground cacao

1/4 cup maple syrup or brown rice syrup

1/2 teaspoon ground vanilla beans

3 tablespoons chia seeds

2 tablespoons hot water

method

Add drained dates & coconut oil to food processor, and whiz until creamy.

Add oats, flour, almonds, cacao, syrup & vanilla, and process until combined.

Add chia seeds & hot water and whizz until mixed.

Taste, and if necessary add more syrup. If too crumbly, add a little more hot water.

Press into baking tin and bake for about 20 minutes or until a rich caramel brown colour.

Rinse out food processor, ready to make the coconut creme layer.

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Coconut Creme Layer

ingredients

3 cups coconut flakes

3/4 cup coconut cream

1/4 cup coconut oil, melted

1/4 cup pure maple syrup

1/2 teaspoon ground vanilla bean

1/2 cup coconut butter

method

Put all ingredients except coconut butter into food processor & blitz for about 3-5 minutes, or until the mixture is fluffy and creamy.

Add coconut butter, and whiz again to combine.

Pour mixture onto cooled biscuit base, & either spread evenly with wet fingers or a knife dipped in water.

Refrigerate to set while you make the caramel layer.

No need to clean the food processor - you are about to make the next layer in it.

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Caramel Layer

ingredients

3/4 cup almonds

1/4 cup coconut oil, melted

1/2 cup sultanas, soaked in hot water for 10 minutes & drained

1/2 teaspoon ground vanilla bean

1/4 teaspoon Himalayan salt

method

Heat a small frying pan over a moderate heat. Tip in almonds, and stir with a wooden spoon until just starting to colour.

Transfer warm almonds to food processor & begin whizzing.

Pour melted coconut oil in through funnel, and continue to whiz until the almonds start to form a butter.

Add drained sultanas, vanilla & salt, and continue processing until creamy.

Pour the mixture on top of the coconut creme layer of the slice, spreading as evenly as possible.

Return to fridge to set while you make the chocolate layer.

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Chocolate Layer

ingredients

200 gm dark vegan chocolate

1 teaspoon ground vanilla beans

(optional if you like it sweeter) 1 tablespoon pure maple syrup

Alternatively, you can make the chocolate layer with 1/2 cup melted cacao butter, 1/4 cup melted coconut oil, 3/4 cup ground cacao, 1/2 teaspoon ground vanilla bean & either 1/4 cup maple syrup or brown rice syrup. Mix all together until combined, & pour over caramel layer as before.    

method

Place chocolate in china or glass bowl and microwave for 1 minute or until melted.

Stir in coconut oil & vanilla. Taste and if you prefer it sweeter, add the optional maple syrup. (We didn't as the vanilla made it sweet enough.)

Pour over slice, spreading as quickly as possible before it sets.

Return to the fridge to set.

When set, cut into small squares. Store in fridge.

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