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!
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
Coconut Creme &
Chocolate Brownie Slice
chocolate brownie base
Coconut Creme Layer
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.