Banoffee Caramel Slice
A dreamy banoffee caramel slice with layers of biscuit, banana cream, gooey caramel, and a crisp chocolate top. This slice is so delicious you'll find it difficult to stop at one piece! A hybrid that combines the rich layers of a caramel slice, the crunch of a cheesecake-style crust, and the sweet, creamy elements of banoffee pie.
Ingredients
Crust
- 250 g Lotus Biscoff Biscuits blitzed
- 75 g vegan butter melted
Banana Cashew Cream
- ½ cup raw cashews soaked, then drained
- 1 large ripe banana
- 2 tablespoon maple syrup
- ½ lemon juiced
- ½ teaspoon vanilla extract
- 3 tablespoon plant milk
- pinch of salt
Caramel Sauce
- 350 g canned full-fat coconut cream
- 180 g white sugar
- 2 tablespoon vegan butter
- 1 teaspoon salt
- 2 tablespoon almond butter
Chocolate Topping
- 150 g 70% dark chocolate melted
- 2 teaspoon coconut oil melted
Instructions
- Prepare the Crust: Preheat oven to 180°C (350°F). Spread butter across a baking tin (8" by 12") and line with baking paper. Blitz Biscoff biscuits in a food processor until very fine. Add biscuits to a bowl and melted butter. Press into the base of the tin and bake for 10 minutes. Let cool completely.
- Make the Banana Cashew Cream: Using a blender, blend soaked cashews, banana, maple syrup, lemon juice, vanilla, salt and a splash of milk until silky smooth. Add more milk if necessary, but should be a thick, spreadable layer. Spread evenly over the cooled crust. Smooth with a spatula. Chill in the fridge while you make the caramel.
- Make the Caramel Sauce: In a saucepan, combine coconut cream, white sugar, vegan butter, salt. Bring to a gentle boil, whisking often. Once sugar dissolves and mixture starts to thicken, stir in almond butter. Continue to simmer until thickened (about 25–30 minutes, stirring frequently). It should be nice and thick - it does thicken up more when it cools as well. Let cool 10 minutes, then pour over the cashew layer. Pop in the freeze and chill until set (~1 hour).
- Top with Chocolate: Melt chocolate with coconut oil until smooth. Pour over caramel layer and smooth it out with a spatula. Freeze until the slice is firm and chocolate is set (about 4 hours).
- Serve: Remove from freezer and lift out of tray. Set aside for 10 mins and then slice with a warm knife for clean edges.
- Store: The layers will loosen up if stored in the fridge, so make sure you store it in the freezer.