Indulge your sweet tooth without any guilt with our delightful Vegan Cookie Dough Caramel Slice! This heavenly treat combines a rich, chewy cookie dough base with a luscious caramel layer, all topped with irresistible vegan chocolate chips. Perfect for satisfying cravings or impressing guests, this recipe is not only vegan but also incredibly simple to make. With just 50 minutes of your time, you can create a dessert that will leave everyone begging for seconds. Are you ready to elevate your dessert game? Let’s dive into this mouthwatering recipe that’s sure to become a favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 16 slices
Ingredients
- 1 cup almond flour
- 1 cup oats
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup vegan chocolate chips
- 1/2 cup medjool dates
- 1/4 cup almond milk
- 1/4 cup peanut butter
Instructions
- Prepare your baking pan by lining a 9x9 inch square baking dish with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- For the base layer, combine almond flour and oats in a food processor. Pulse until a fine, uniform mixture forms.
- Add melted coconut oil and maple syrup to the flour mixture. Process until the ingredients bind together and create a cohesive dough.
- Press the base mixture firmly and evenly into the prepared baking pan. Use the back of a spoon or spatula to create a smooth, compact layer.
- Place the pan in the refrigerator to chill the base while preparing the caramel layer.
- For the caramel layer, pit the medjool dates and place them in a high-speed blender. Add almond milk and peanut butter.
- Blend the date mixture until completely smooth and creamy, scraping down the sides as needed to ensure a uniform consistency.
- Remove the pan from the refrigerator and spread the date caramel evenly over the base layer.
- Sprinkle vegan chocolate chips across the caramel layer, ensuring even distribution.
- Return the pan to the refrigerator and allow to set for approximately 2 hours, or until the layers are firm.
- Once set, lift the slice out of the pan using the parchment paper overhang and place on a cutting board.
- Using a sharp knife, cut into 16 even squares, cleaning the knife between cuts for precise edges.
- Store the slices in an airtight container in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 5-10 minutes before serving.
Tips
- Chill the Base: Allowing the cookie dough base to chill in the refrigerator before adding the caramel layer helps it firm up, making it easier to spread the caramel evenly.
- Use Fresh Dates: For the best caramel texture, make sure to use soft, fresh medjool dates. If your dates are a bit dry, soak them in warm water for 10-15 minutes to soften them up.
- Blend Thoroughly: When making the caramel, ensure you blend the date mixture until it’s completely smooth. This will give your caramel a creamy consistency that pairs perfectly with the cookie dough.
- Cutting the Slices: To achieve clean cuts, use a sharp knife and wipe it between cuts. This prevents the layers from sticking to the knife and keeps your slices looking neat.
- Serving Suggestion: For the best texture, let the slices sit at room temperature for 5-10 minutes before serving. This allows the caramel to soften slightly, enhancing the overall experience.
- Storage: Store any leftovers in an airtight container in the refrigerator. These slices can last up to 5 days, but trust us, they won’t last that long!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 0mg
