Vegan Caramel Slices

Our healthy caramel slice recipe makes an indulgent and delicious no-bake dessert, that is naturally gluten free, and great for the whole family to enjoy.

5 from 5 votes

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Course: Dessert

Cuisine: Vegan

Prep Time: 20

Total Time: 20

Servings: squares

Calories: 216kcal

Author: Yasmin

Equipment

Baking paper/parchment
Food Processor
High Speed Blender (for the Caramel, if you don't have a high speed food processor)
1 x Square Baking tin (we used an 8x8inch tin)
Spatula

Ingredients

For the Base:

½ cup Pecans
1 cup Walnuts
½ cup Organic Cacao Powder
1 ½ cups Pitted Medjool Dates
1 pinch Pinch of Salt

For the Caramel Filling

1 cup Raw Cashews soaked for 2-4 hours
1 cup Pitted Medjool Dates
½ cup Organic Maple Syrup
2 tablespoon Vanilla Bean Paste
1 tablespoon Almond Butter

For the Chocolate

1 tablespoon Organic Coconut Oil
1 cup Chocolate Chips

US Customary - Metric

Instructions

For the Base

Add all the base ingredients to a food processor with a pinch of salt and mix on high speed until the mixture resembles a fine crumb.
½ cup Pecans, 1 cup Walnuts, ½ cup Organic Cacao Powder, 1 ½ cups Pitted Medjool Dates, 1 pinch Pinch of Salt
Line your baking tin with baking paper and pour your base mixture in.
Press down firmly and evenly with the back of a wooden spoon until tightly packed.
Place in the fridge whilst you wash up your food processor and make the Caramel filling.

For the Caramel Filling

Add all the Caramel ingredients to your food processor and blend on a high speed for 60-90 seconds until well combined.
1 cup Raw Cashews, 1 cup Pitted Medjool Dates, ½ cup Organic Maple Syrup, 2 tablespoon Vanilla Bean Paste, 1 tablespoon Almond Butter
Remove the baking tin from the fridge, pour over your caramel and level it out with the back of a spoon.
Place back in the fridge whilst you melt the Chocolate and Coconut Oil for the topping.

For the Chocolate Top Layer

Using a Bain-Marie, melt the Chocolate Chips and Coconut Oil together until smooth.
1 tablespoon Organic Coconut Oil, 1 cup Chocolate Chips
Leave to cool for 10 mins.
Cut into portions and then return to the freezer to be stored in an air tight container and taken out 10 minutes before serving.

Notes

Tip: If your food processor isn't quite powerful enough to blend the caramel until it's smooth, you can use a high speed blender instead. If you don't have one just bear in mind that there will be a little more texture to your caramel, which isn't necessarily a bad thing - it'll still be incredibly tasty

If you would like to make these as raw vegan caramel slices, then the recipe doesn't actually vary that far from the one we have detailed here. There are only two differences.

Firstly: You'll need to swap out the 2 tablespoons of Vanilla paste for the seeds from 2 Vanilla pods.

NB: How to use vanilla pods: Just cut them lengthways, then use your knife to gently scrape out the seeds. Add the vanilla seeds, along with the other caramel ingredients to the blender. Then make the caramel as per the instructions (see steps 5 & 6 above).

Secondly: For the chocolate topping, instead of chocolate and coconut oil (as is shown in the recipe) you can use the following ingredients:

3 tablespoons of Cacao powder.
1 tablespoon of Maple Syrup.
1 tablespoon of Coconut oil.

Leave the coconut oil aside in a warm place, until it turns to liquid. Then mix the three ingredients together in a glass bowl, before pouring over the top of your caramel layer in the baking tin ( as seen above in step 11).

Then chill or freeze and you will have your finished raw vegan caramel slices.

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