How To Make Vegan Caramel Slice

Base
- 100g almonds 
- 100g pecans 
- 4 tbsp coconut powder
- 4 tbsp coconut oil, melted
- 4 tbsp maple syrup
- 1 tbsp vanilla extract 
- pinch sea salt 
Line a 20cm x 20cm baking tray with baking paper. 

Method:
1. Preheat the oven to 180C and dry roast the pecans and almonds for about 4 minutes, or until they are a shade darker and aromatic – watch them carefully as they burn very quickly. Leave to cool completely. Follow the same instructions for the pistachios, which we will use to decorate later. 
2. In a food processor blitz the almonds and pecans for a minute, then add the rest of the ingredients for the base and blitz until everything is very finely chopped and sticks together when pressed between your fingers.
3. Very firmly press the mixture into your lined tin, so that you have an even, smooth and compacted base for the tart. I find firmly rolling a mug over the surface helps to even things out. Place in the freezer to set for 15-20 minutes.

Caramel layer
- 250g soft dates
- 4 tbsp coconut oil 
- 2 tbsp cashew butter (or almond butter) 
- 4 tbsp tahini  
- pinch sea salt

Method:
1. If the dates you're using are on the drier side, place them in a bowl then pour over hot water and leave them to soak for about 10 minutes to soften. Once soft, drain. 
2. Place dates in the blender and blitz for a few minutes, and then add the rest of the caramel ingredients and continue blending until completely smooth, scraping down the sides as you go. This could take a few minutes, depending on the strength of your machine. Check consistency and add a bit more coconut oil to thin the mixture if necessary.
3. Take out the base from the freezer, spoon the caramel mixture on top and smooth using the back of a wet spoon. Return to the freezer for a few hours or overnight.

Chocolate layer
- 4 tbsp cocoa powder 
- 4 tbsp coconut oil 
- 2 tbsp maple syrup
- 2 tbsp cashew butter

Method:
1. Add all the ingredients to a glass bowl then place on top of a small pan of boiling water (just a little water as you do not want the water to touch the bowl).
2. Lower the heat and mix continuously until everything is well combined and you have a smooth, lump free chocolate. If there are lumps, don’t worry, you can strain over a fine sieve before leaving to cool.
3. When cool (and the consistency isn’t too liquid), pour over the caramel layer and place in the fridge for at least an hour, until set. 

To decorate: 
- Handful goji berries 
- Handful pistachios (without shells), crushed 
Place goji berries in a bowl then pour over hot water and leave them to soak for about 10 minutes to soften. Leave to drain completely. When ready to serve, remove the caramel slice from tin and liberally scatter with crushed pistachios and goji berries. 

Slice up and serve. 

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.