In the midst of data collection, database creation, writing a literature review and a 7,000w candidature essay, dense and nutritious food is what my brain needs. Oh, and coffee! These caramel slices really hit the spot. The nutty base, sweet caramel, and chocolate ganache are perfect together. Though I am a bit biased, not only does my sister love these treats, but my boyfriend's omnivore sister liked them! She liked them so much she actually asked for the recipe! So if that isn't an incentive to make you create these ASAP, I really don't know what is. ;)

Prep: 25 minutes. Cooling: 1 hour. Total Time: 1 h 25 minutes.

Makes 12-18 slices.

You will need:

For the base:

1 cup gluten free rolled oats
1 cup raw almonds
4 tbsp maple syrup

For the caramel:

3/4 cup almond butter
3/4 cup maple syrup
100g coconut butter (or coconut oil, but it won't be oil free)
1 tsp vanilla
dash of salt

For the ganache:

150g vegan sugar-free dark chocolate
170g lite coconut cream or milk

Method:

1. Blitz the oats and almonds in a high-speed blender or food processor until a flour is formed. Add maple syrup. If it is still too dry, add a dash of water. Press down firmly into a lined baking tin of the desired size.
2. For the caramel, in a saucepan over low heat combine the almond butter, maple syrup, and coconut butter until smooth. Add vanilla and salt, then pour on top of the base. Place in the freezer.
3. For the ganache, melt the chocolate and cream together in a saucepan over low heat until a smooth ganache is formed. Pour over the caramel layer then place back in the freezer and let it set for an hour or so.

Notes:

- This slice doesn't travel well, as the ganache layer wants to melt off the delicious caramel layer. I recommend bringing the slice in the tin if you wish to take it to a party, replacing it in the freezer to let it cool, then cutting it when you want to serve it.
- Try cutting the slice up then wrapping each square individually and placing them back in the freezer for easy to grab snacks.