Vegan Almond Caramel PB Pecan Slice⠀

Author: Claire Power via The Healthy French Wife   Date Posted:30 July 2019 



2 cups of almonds ⠀
2 tbsp of Pure Harvest Organic Rice Malt Syrup
1 tbsp of Loving Earth Raw Organic Coconut Oil 
1 tsp of Vanilla Australia Organic Vanilla Essence
1 tbsp of water ⠀

Date Caramel:
1 cup (or 10) Medjol dates soaked in hot water for 10 minutes minimum⠀
1 tbsp of Loving Earth Raw Organic Coconut Oil 
Pinch of salt⠀
1/2 tbsp of water

2 tbsp of Savy Organics Smooth Peanut Butter 
1/2 cup of pecan nuts⠀
2 tbsp of Sweet William Dairy Free Original Chocolate  chunks
Pinch of sea salt flakes (optional) ⠀


Base: In a food processor blend the almonds until fine then add the rice malt syrup, coconut oil, vanilla and water and blend until it forms a sticky dough.⠀
Press down in a small square tin lined with baking paper (wet your hands to press it down to make it less sticky).⠀
Place it in the freezer while you make the caramel. ⠀

Date Caramel: Soak your dates pitted then drain the water and blend the dates in your food processor. ⠀
Add in the rest of the ingredients and blend further until smooth.⠀
Spread the date caramel on top of your almond base⠀

Toppings: Add the peanut butter on top of the caramel layer in dollops.⠀
Add in the pecan nuts then the chocolate chunks.⠀
Place to set in the freezer. ⠀
Eat straight out of the freezer. 


Recipe adapted (with ingredient links) from

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