Vegan Blueberry Cream & Crushed Pecan Caramel Slices...

The title may be a    bit of a mouthful... but it's a very tasty mouthful! The blueberry cream mixture is delightful on its own, you can pop it into moulds to make bite-size pieces, which are great snacks to have in the fridge. To add a layer of blueberry cream to our caramel slice, you simply need to add 80g of mixture (see recipe below) on top of the date caramel layer, then allow it to set in the freezer for 20 minutes before adding the final chocolate layer. Sprinkle with crushed pecans to finish et voilà!


145g cashews soaked in water for minimum 4 hours (or overnight)

100g blueberries

95g coconut oil (melted)

tablespoon of maple syrup (or more to taste)


drain the water from the cashews. place all of the ingredients in a food blender and blend until smooth. Spoon the mixture into moulds or add an layer 80g to our raw caramel slice. Place in the freezer for around 20 minutes whilst the mixture sets.

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