Vegan Peanut Caramel Slice
MAKES 16 SLICES FROM ONE TRAY
Ingredients
BASE:
125g Flour
50g Almond Meal
4g Baking Powder
8g Ground Linseed
15g Icing Sugar
45g Raw Caster Sugar
75g Nuttelex (Vegan Margarine)
10g Vanilla Bean Paste
50g Water
120g Roasted, Unsalted Peanuts (Chopped)
FILLING:
1kg Barker’s Professional Caramel-Vegan Filling
TOPPING:
210g Vegan Chocolate (Roughly Chopped)
45g Coconut Oil
Method
Preheat the oven to 180˚C.
Line a 23 x 23cm baking tin with greaseproof paper.
Place all of the base ingredients into a bowl fitted with a paddle, and mix on slow speed until all the ingredients start to combine.
Spread the dough evenly across the base of the tin and smooth with a scraper.
Bake for approximately 20 minutes.
Once the pastry has completely cooled, top with Barker’s Professional Caramel-Vegan Filling and smooth the top of the caramel with a pallet knife. Leave to firm up in the fridge for at least 3 hours.
In a double boiler bowl, melt the vegan chocolate and coconut oil together. Once melted, remove from the heat and pour over the slice. Refrigerate for another hour.
Cut with a hot knife and decorate as desired.