NUTTY CARAMEL CHOCOLATE BUCKWHEAT SLICES - VEGAN AND GLUTEN FREE

NUTTY CARAMEL CHOCOLATE BUCKWHEAT SLICES - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Emily Von Euw

Crust:

250g/1 1/4 cups raisins

110g/3/4 cup buckwheat groats

40g/1/4 cup pecans

1/2 teaspoon cinnamon powder

Caramel:

300g/1 1/2 cups dates

2 tablespoons date syrup

1/4 teaspoon vanilla bean

55g/1/4 cup hazelnut butter

2-3 tablespoons lemon juice

60ml/1/4 cup almond milk or more, as needed

Chocolate:

3 heaping tablespoons coconut oil

150g/3/4 cup dates

2 tablespoons cacao powder

A few tablespoons water, as needed

Toppings (Optional):

Pinch of fleur de sel

Date syrup

Black sesame seeds

To Make the Crust:

Throw everything into a food processor and whizz until it becomes a crumbly, sticky mixture that can hold its shape when pressed together between your fingers.  Press this into a lined 9×5-inch loaf pan and put in the fridge. 

To Make the Caramel:

Blend everything up until smooth, adding almond milk as needed, but try to use as little almond milk as possible. It should be thick, creamy and delicious (like … well … caramel).  Spread evenly onto your crust and put back in the fridge.

To Make the Chocolate:

Blend everything until smooth, adding water if you need to. It should be a slightly thinner consistency than the caramel, like chocolate syrup.  Pour and spread evenly onto your caramel layer. Sprinkle on pretty things.  Put in the freezer for a few hours until it’s solid and the caramel is gooey and holds its shape when cut. Alternatively, leave it in the freezer overnight and then wait for the whole thing to thaw enough so you can cut it.