Vegan Peanut Caramel Slice
Serves 16 people
15-20 min prep
3 H 20 min cook
Rich, gooey caramel meets crunchy peanuts in this vegan slice that’s sure to satisfy your guest's sweet tooth.
By Barker's Professional
Ingredients
- Base
- 125 g Flour
- 50 g Almond meal
- 4 g Baking powder
- 8 g Ground Linseed
- 15 g Icing sugar
- 45 g Raw Caster Sugar
- 75 g Nuttelex (Vegan Margarine)
- 10 g Vanilla bean paste
- 50 g Water
- 120 g Roasted, Unsalted Peanuts, (Chopped)
FILLING
- 1 kg Barker’s Professional Caramel-Vegan Filling
TOPPING
- 210 g Vegan Chocolate (Roughly Chopped)
- 45 g 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.
