VEGAN RAW ROSE PETAL SLICE
I have been meaning to make date ‘caramel’ for about 18 months now & so glad I finally did it. It works so well with cacao & coconut. The salt in the base of this slice cuts through some of the sweetness from the dates & the fact that this recipe uses only raw ingredients eliminates the time it takes to make a traditional caramel slice.
The delicate, floral hint of rose water & dried rose petals brings this vegan treat up to new heights. This date ‘caramel’ slice recipe will definately be on the repeat list in our household, even the non-Celiac’s thinks it’s a winner.
VEGAN RAW ROSE PETAL SLICE (Dairy Free/GF/Paleo)
A decedent rose petal infused, date ‘caramel’ slice topped with a rich layer of dark cacao, rose water and coconut then delicately sprinkled with rose petals. Stunning!
⅓ cup desiccated coconut
¾ cup almond meal
6 dates, pitted
1 tsp sea salt
1 tsp. dried rose petals
¼ cup coconut oil, melted
28 dates, pitted
½ cup coconut oil, melted
3/4 cup coconut cream
3/4 cup coconut milk
⅓ cup raw, organic cacao powder
¼ cup coconut oil, melted
1/2 tsp rose water
Rose petals & coconut to decorate
For the base: lightly greased a 20cm x 20cm baking tin lined with non-stick baking paper. Place the desiccated coconut, almond meal, dates, salt, dried rose petals and coconut oil in the bowl of a food processor or Thermomix and process for 1–2 minutes or until you get fine breadcrumbs. Spread the mixture evenly into your prepared tin and using the back of a tablespoon, press the mixture into the base of the baking tin and refrigerate until set, approx 20-30 mins. (If coconut oil is rising to the surface of your base as you press, then reduce your pressure on the spoon & smooth the base as you go.)
For the date caramel: wash and dry the same bowl of your food processor or Thermo and put in the remaining dates, coconut oil and coconut milk and cream then process for 3 minutes or until the mixture is very smooth. Spread evenly over the prepared base, bash the tin on the kitchen bench a few times to remove any air bubbles and settle the caramel then return the baking tin to the fridge.
For the topping: place the cacao and coconut oil in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. (Alternatively was and dry your Theromix bowl and follow the manufacturers instruction on melting chocolate.) Add the rose water to the cacao, coconut oil mixture. Stir lightly to combine. Pour the cacao, rose mixture over the date caramel smoothing the top with an icing knife. Sprinkle the remaining rose petals and shaved coconut over the cacao top as desired, then place the tin in the freezer until very firm or overnight.
To serve: remove from freezer. Then gently use the baking paper lining the tin to lift out your slice onto a chopping board. Slide the slice off the paper. To cut into squares, use a very sharp knife dipped in boiling water.
Recipe inspired by Lau Sunday Cooks