Vegan Butterscotch Slice https://thesourcebulkfoods.com.au/wp-content/uploads/2019/12/Vegan-Butterscotch-Slice-BY-rawspirations.jpg Gluten Friendly, Vegan Friendly, Desserts Base Ingredients 1 cup organic rolled oats or organic raw buckwheat 6-8 organic Medjool dates 1/2 cup organic long thread coconut 1/2 cup organic kombucha activated pecans 1 tsp organic coconut oil Butterscotch Cream Layer Ingredients 2 cups raw organic cashews 2 heaped tbsp vegan butter or organic coconut oil 3 tbsp organic coconut sugar (add a little more if you prefer a sweeter mix) 1 tsp organic vanilla bean powder or scraped out contents of an organic vanilla pod 1/2 cup full cream coconut milk – try using our convenient organic coconut milk powder A pinch of fine Himalayan salt 1 tbsp organic mesquite powder (optional) Top Layer Ingredients (optional) 1 1/2 cups organic cacao butter buttons 3 tbsp coconut butter (if you like, you can make your own from our organic fine coconut) 2 tbsp organic coconut nectar syrup 1 tsp vegan butter 1 tsp organic mesquite powder A pinch of fine Celtic salt A pinch of ground cinnamon Base Blend all base ingredients in a food processor until sticky, then press into a 21cm springform pan (that has a push-out base). Cream layer In a food processor, blend all butterscotch cream ingredients on highest setting until very smooth and creamy. Stop occasionally to scrape sides down. Pour over base and freeze 5+ hours or overnight. Top layer Melt cacao butter, coconut butter, coconut nectar, and vegan butter together and stir in mesquite powder, salt and cinnamon. Pour over slice. Re-freeze for another hour. Tips: Alternative Top Layer Method: Melt and pour organic cashew caramel chocolate over the slice once it has set in the freezer. Then re-freeze for another hour. Follow Sabrina @rawspirations for more delicious recipes or visit her website. PT30 minutes plus overnight freezing timeM

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Vegan Butterscotch Slice

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Vegan Butterscotch Slice

This heavenly raw vegan slice is the stuff of vegan dreams. Layered with goodness, it is deliciously rich and packed with nutritious ingredients.

Image and recipe by @rawspirations

INGREDIENTS

Base Ingredients

1 cup organic rolled oats or organic raw buckwheat
6-8 organic Medjool dates
1/2 cup organic long thread coconut
1/2 cup organic kombucha activated pecans
1 tsp organic coconut oil

Butterscotch Cream Layer Ingredients

2 cups raw organic cashews
2 heaped tbsp vegan butter or organic coconut oil
3 tbsp organic coconut sugar (add a little more if you prefer a sweeter mix)
1 tsp organic vanilla bean powder or scraped out contents of an organic vanilla pod
1/2 cup full cream coconut milk – try using our convenient organic coconut milk powder
A pinch of fine Himalayan salt
1 tbsp organic mesquite powder (optional)

Top Layer Ingredients (optional)

1 1/2 cups organic cacao butter buttons
3 tbsp coconut butter (if you like, you can make your own from our organic fine coconut)
2 tbsp organic coconut nectar syrup
1 tsp vegan butter
1 tsp organic mesquite powder
A pinch of fine Celtic salt
A pinch of ground cinnamon

TIME

30 minutes plus overnight freezing time Minutes

SERVES

Serves approximately 20 (depending on the size of the slices cut)

DIFFICULTY

METHOD

Base

Blend all base ingredients in a food processor until sticky, then press into a 21cm springform pan (that has a push-out base).

Cream layer

In a food processor, blend all butterscotch cream ingredients on highest setting until very smooth and creamy. Stop occasionally to scrape sides down. Pour over base and freeze 5+ hours or overnight.

Top layer

Melt cacao butter, coconut butter, coconut nectar, and vegan butter together and stir in mesquite powder, salt and cinnamon. Pour over slice.

Re-freeze for another hour.

Tips:

Alternative Top Layer Method: Melt and pour organic cashew caramel chocolate over the slice once it has set in the freezer. Then re-freeze for another hour.

Follow Sabrina @rawspirations for more delicious recipes or visit her website.