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PLANTFEED// "Mason & Co series // A Plant based almond & salted caramel slice."// by Kelly Mason

Bean-To-Bar Vegan chocolate Makers...

"At Mason & Co we make all of our chocolate from the bean to the bar in our factory in Auroville. We are proud to say we execute every step in this unique process and believe it leads to better chocolate in terms of quality, flavour and purity. We work closely with organic farmers to source only the best quality organic cacao beans.

An atrisan brand where all our products are hand-crafted by the amazing all-female Mason & Co workforce.

Mason & Co was founded by Jane Mason & Fabien Bontems."


It's been a while since I have posted a Plant based dessert created in collaboration with Mason & Co chocolate! So, I though why not kick it all off again with this Almond & Salted caramel slice made with their 70% Sea salt dark chocolate and their Smooth Stone pressed Almond butter...

Serve Est. 8-10 Slices

Dish Type. Dessert

Vegan. GF

Freezer friendly - 1 Month 


BASE * 1/2 Cup almonds  * 1/2 Cup cashews  * 1 Tbsp chia seeds * 1 Tbsp water * 2 Tbsp maple syrup  * 1 Tsp vanilla  * Generous pinch of sea salt  FILLING

* 1/2 Cup Mason & Co almond butter * 1/2 Cup (soaked & pitted) dates  * 2 Tbsp Mason & Co cacao butter (Melted) * 2 Tbsp maple syrup  * 1 Tsp vanilla  * Generous pinch of sea salt 

TOPPINGS * 1/4 Cup Mason & Co Sea salt chocolate (Melted) * 1 Tbsp coconut oil * 2-4 Tbsp Mason & Co cacao nibs 

FINISHINGS (per serving) * 1 Tbsp caramel popcorn  * Sprinkle dried chamomile  * Pinch of sea salt INSTRUCTIONS 1. Place almonds and cashews in a food processor and blend into a crumb like consistency. Once blended add chia seeds, vanilla, water and salt then blend a second time until a dough is formed.  2. Rub coconut oil around your cake tin to avoid sticking and place your mixture into the base of the tin. Spread evenly and press gently to create the base for the dessert that is compact but not too dense (so try to avoid pressing the mixture too hard) then place into the freezer to set while you create the filling.  3. Place all the filling ingredients into the food processor except the cacao butter. Allow time for the mixture to form a smooth result before slowing pouring the cacao butter little by little into the mixture to avoid separation.  Allow a little time for everything to combine well then transfer the mixture into the cake tin on top of the nut base.  4. Place the cake into the freezer for around 20 minutes for the filling to slightly set while you melt the Mason & co 70% Sea salt dark chocolate adding in the coconut oil.  5. Remove the cake from the freezer and pour the melted chocolate on top of the filling then, take a spoon and very briefly mix the chocolate with the filling making figures of 8 to create a swirl result.  6. Decorate the edges of the cake with Mason & co cacao nibs and place into the freezer overnight to set completely.  7. Once the dessert is set remove from the freezer and allow time before serving.  THE ART OF PLATING   1. Take either melted vegan chocolate or vegan caramel and from the center outwards spread the sauce.  2. Slice the serving of cake into two pieces and stack in the center of the plate.  3. Finish with the caramel popcorn and a sprinkle of dried chamomile and serve immediately.

Enjoy totally, completely & with all of your being.


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