You really can’t go wrong with a dessert made up of a cookie-style base, creamy caramel middle and topped with chocolate! This recipe makes a lot which is great for entertaining, but also stores perfectly in the freezer so make a batch just for yourself and pull out a slice at a time. I have separated the three layers so you can easily see what you need for each one, even though many ingredients double up - I wanted you to be able to use each layer recipe individually. For example, the salted caramel filling is delicious in shortcrust pastry shells. One recipe, so much value!
Makes 24
+ vegetarian
+ dairy free
+ egg free
+ gluten free (option)
+ soy free
Ingredients
Rolled oats
Raw almonds
Coconut oil, melted
Maple syrup
Vanilla extract
Salted caramel
Raw cashews
Maple syrup
Coconut oil, melted
Vanilla extract
Salt flakes
Chocolate top
Raw cacao butter
Maple syrup
Raw cacao or Cocoa powder
Salt flakes
Method
This recipe can be found on page 46 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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