For the base:
1 3/4 cup almond meal
1/2 cup tapioca flour: Also known as arrowroot starch
1/4 cup unrefined coconut oil: Melted
2 tbsp rice malt syrup: Or honey if not vegan
For the caramel filling:
1/4 cup almond butter
1/4 cup peanut butter
1/4 cup coconut oil: Melted
1/4 cup maple syrup
1 tsp vanilla
2 Health Lab Peanut Butter Envy balls: Chopped into quarters
For the top:
Half cup vegan chocolate
4 tbsp coconut oil
How to make:
Preheat oven to 180°C and line a 20cm square pan with baking paper. Set aside.
Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt, and mix until it all comes together.
Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes, or until it is just lightly browned on top. Set aside to cool for at least 10 minutes.
Using a medium bowl, mix together all the filling ingredients. Once mixed, fold through the chopped health lab peanut butter balls. Pour over the base layer (ensuring base is completely cooled)
Set in fridge for 30 minutes to an hour. Ensuring its no longer runny to touch.
Once the middle layer is set, using a small bowl, melt together coconut oil and chocolate (this can either be done over stovetop or microwave).
Pour chocolate over the caramel layer and set for a further 30 minutes.
Once fully set, remove from pan, slice and enjoy!
I set the caramel layer overnight and it worked perfectly!
I use a knife that's been heated with hot water to cut through the layers and it works amazingly!
Can last in the fridge for up to a week
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy caramel slice making!