Triple layer caramel cream

Triple layer caramel cream

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
18 slices
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
60g cocoa powder
90ml rice malt syrup
200g raw walnuts

Cream layer

Quantity Ingredient
230g dry-roasted unsalted cashew nuts
50g unsweetened desiccated coconut
1/2 teaspoon vanilla extract
80ml plant-based milk
45g coconut oil
70ml rice malt syrup

Caramel layer

Quantity Ingredient
260g soft medjool dates, pitted
1/4 teaspoon ground sea salt
40ml boiling water

Method

  1. Line the base and sides of a 17 cm × 17 cm square cake tin with baking paper, ensuring paper hangs over the sides of the tin for easy removal.
  2. Combine all the base ingredients in a food processor until a dough has formed. Press evenly into the prepared cake tin, and freeze while you prepare the remaining layers.
  3. For the cream layer, put the cashew nuts in a bowl and cover with boiling water. Set aside to soak for 30 minutes. Drain and rinse very well.
  4. Blend the drained cashew nuts in a food processor or high-speed blender with coconut, vanilla, milk, coconut oil and rice malt syrup until smooth and creamy. Spread over the base layer and freeze for 30 minutes.
  5. For the caramel layer, carefully blend the dates, salt and water in a food processor until smooth.
  6. Spread the caramel layer onto the cream layer. Freeze for 1 hour.
  7. Remove from the tin, cut into slices and serve.
  8. Store the remaining slices in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Tags:
wholefood
allergy-friendly
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