Ingredients
Vegan caramel
Topping
Method
1.Preheat oven to 180°C. Line a slice tin with baking paper (see notes).
2.In a bowl or processor, mix together the ground almonds, flour, coconut, oats, sugar, baking powder and a pinch of salt.
3.Melt the coconut oil and mix in the honey (or alternative) and vanilla then stir or pulse into the dry ingredients. Pack the mixture into the tin then cover with baking paper and roll over the top with a can from the pantry to compress and neaten. Bake for 20 minutes or until golden. Cool on the bench.
4.While base is cooking, place dates in a small bowl and add just enough boiling water to cover. Soak for 5 minutes or until soft then pour dates and the soaking water into a processor and pulse. Add the coconut oil, peanut butter and vanilla and blend until smooth.
5.Spread caramel over the cooled base and chill in the fridge until firm.
6.For the topping, melt chocolate, honey (or alternative) and coconut oil in a bowl set over a pan of simmering water. When it starts to melt, remove from heat and stir until completely melted. Pour over the caramel layer and spread with a spatula. Tap tin lightly on the bench to remove air bubbles and scatter peanuts over the top. Chill until set, then lift out using the paper and cut into squares.
Our tin was 26cm x 18cm x 3cm and the mixture filled it to the brim. A slightly larger tin is fine but the slice will be thinner. Leave baking paper protruding slightly at either end; this will help you to lift out the slice later.
Note
