"Oh great, yet another caramel slice recipe on the internet." That's what I bet you're thinking. Why make another one? There is probably hundreds if not thousands of vegan caramel slice recipes on the internet. The problem? Dates and oil.

I love dates, don't get me wrong. But there is a time and a place for them. Plus, dates in caramel slice can be a tad rich, resulting in a sickly sweet dessert. And they usually feature copious amounts of coconut oil to help them set. Especially after reading this and an interview with Jamie Oliver, I have been trying to be more mindful about using oils in cooking. It is about using the whole plant to get plenty of nutrients, not just the saturated fat. So how does one make a caramel slice that will set without coconut oil? Coconut butter! Plus, it is super magical and makes the caramel creamy. Yay!

Makes around 12 small squares.

Prep: 20 minutes, freezing time: at least an hour.

You will need:

For the base:

1/2 cup rolled oats
1/2 cup almonds
2 tbsp maple syrup

For the caramel (altered from here):

1/2 cup almond butter
1/2 cup maple syrup
50 g coconut butter (can use coconut oil but then it won't be oil free)
1/2 tsp vanilla essence
dash Himalayan salt

For the chocolate:

45g cacao butter
30g cacao powder
60g maple syrup

Method:

1. In a food processor combine the almonds and oats until reaches a flour consistency. Add maple syrup and blitz. Press into a lined square tin, approx. 15cm x 15cm.
2. In a small saucepan on low heat combine the almond butter, maple syrup, and chopped up coconut butter. Once smooth add vanilla and salt. Whisk again then pour on top of the base. Smooth. Place in freezer whilst making chocolate.
3. In a small saucepan on low heat melt the cacao butter. Once smooth add the maple syrup and cacao powder. Whisk. Then pour on top of caramel, smooth across and place in freezer for at least an hour.