THE ULTIMATE CHOCOLATE VANILLA CRUNCH
INGREDIENTS
Chocolate Base
-1/2 cup (51g) cacao
- ½ cup (73g) wholemeal plain flour
- ¼ cup + 1 tablespoon (45g) coconut sugar
- ½ teaspoon vanilla extract
- 5 tablespoons (60mL) light tasting olive oil
- 1 tablespoon (14mL) water
Crumble
- 4 tablespoons (30g) rolled oats
- 1 tablespoon (9g) wholemeal plain flour
- 1 'n ½ tablespoons (27mL) maple syrup
- ½ tablespoon (7g) coconut oil, melted
- pinch of ground cinnamon
Vanilla Layer
- ¾ cup (115g) cashews, soaked in water overnight
- 3 tablespoons (45g) coconut cream
- 1 tablespoon (15g) coconut oil
- 2 teaspoons vanilla extract
- 2 'n ½ tablespoons (47mL) maple syrup
- ½ tablespoon (7g) hulled tahini
Caramel
- ½ cup (82g) dates, soaked in boiling water for 10 minutes
- pinch of salt
- ½ teaspoon vanilla extract
- 1 tablespoon (15mL) boiling water
Chocolate Sauce
- 1 tablespoon (15g) coconut oil, melted
- 1 tablespoon (5g) cacao powder
- ½ tablespoon (8mL) maple syrup
METHOD
Preheat the oven to 190°C/ 374°F fan forced. Line a square 21cm baking tin with grease proof paper.
Make the chocolate base. Mix all the ingredients together in a medium bowl and press into lined tin. Use your finger tips or a small glass cup covered with baking paper to help press it down. Bake in the preheated oven for 25-30 minutes. Be careful not to overcook and burn it. Remove from the oven and leave to cool. Leave the oven on for the crumble.
Make the crumble. Line a baking tray with grease proof paper. Mix all the ingredients together in a medium bowl. Spread mix over the baking tray and bake for 15-20 mins. It should come out lightly golden. Now is the time to break up any larger chunks that may have clumped together when you mixed the ingredients. Place aside for later.
Make the vanilla filling. Place everything in a food processor and process until it forms a smooth and creamy paste. Spread over cooled chocolate base.
Make the caramel. Place everything in the food processor and blend to form a thick and sticky mixture. If it needs thinning out, add a little extra boiling water. Dollop the caramel over the vanilla slice and use a toothpick to marble it through. Place the whole slice in the freezer while you make the chocolate.
Make the chocolate. Combine everything in a small bowl and drizzle over the vanilla layer. Sprinkle over the crumble mixture and place in the freezer to set for 3-4 hours. Slice up and enjoy!
NOTES
Store covered in the freezer for 1 month.
