This Vegan Caramel Slice is made from whole foods to create a delicious three layer bar with a gooey caramel center and chocolate topping. Made with just 6 ingredients and minimal prep time, this caramel slice recipe will be a sweet treat that you reach for again and again!
It's possible to eat delicious and healthy food without worry about the effects of gluten and dairy products. Gluten and dairy products make my stomach bloat and feel super heavy. But since I'm always looking for treats that are better for you, I'm sharing this recipe for vegan date caramel slice with you. It's gluten free, dairy-free and refined sugar free.
It's the perfect dessert for afternoon tea or for holiday gatherings. And, it's also a great sweet to package up and bring to a friend. This tasty treat is indulgent yet good for you!
I use raw ingredients for this recipe, but I do bake the base layer for 10 minutes to firm them up before adding the creamy middle layer. The rest of the recipe comes together easily before chilling in the fridge.
The Best Vegan Caramel Slice
This caramel slice recipe is similar to a traditional recipe with three layers, but is made with ingredients that are better for you. They are perfect for when you're craving something sweet but want something that is healthy.
Made with just a handful of ingredients, here are some of the reasons you will love this recipe.
- Indulgent yet healthy: Caramel slice is the most perfect dessert. It's indulgent with the sweet "caramel" filling and layer of chocolate. This recipe is made without refined sugar, dairy or gluten so it's a naturally healthy treat.
- All natural raw ingredients: The wholesome ingredients are simple but combine to create an amazing recipe.
- Easy yet impressive: The best part about this recipe is that it comes together relatively easily. The deep rich flavor and smooth creamy texture creates an impressive treat that everyone loves.
If you have a sweet tooth but are looking for something that you feel good about eating, then this healthy vegan caramel slice recipe is for you!
Ingredients You Need
You probably already have the ingredients you need for this recipe in your kitchen. See the recipe card below for full measurements and instructions.
- Almonds: Use raw whole almonds. You will process them into fine almond flour. If you don't have almonds, you can use store-bought or homemade almond flour. This helps form the shortbread base.
- Coconut Oil: This helps create the spreadable consistency for the melted chocolate. It also helps solidify both the chocolate and the bottom layer.
- Dates: Medjool dates are the best type of dates to use for this recipe. They are large, plump, sweet and sticky which makes them the perfect choice for this caramel slice. They are the key ingredient for the caramel layer.
- Lemon: I add fresh lemon juice and lemon zest to the bottom layer for additional flavor. It really makes a difference! If you don't like lemon, you can substitute with a teaspoon of vanilla extract.
- Coconut Sugar: Adds a touch of sweetness and helps with the consistency of the bars.
- Dark Chocolate: I use 70% dark chocolate, but make sure to check the ingredient list to ensure your chocolate is dairy free.
Equipment Needed
You will need a good high quality food processor. This helps to ensure that the consistency for the base layer is perfect. It also helps to ensure you achieve the right consistency for the creamy middle layer.
I use an immersion blender (stick blender) to process the dates, as this makes it easy to get that gooey caramel consistency.
Bottom Layer
First, you will make the base layer or crust. I process raw almonds into a flour, then add coconut sugar, coconut oil, lemon zest and lemon juice.
Press the mixture into a rectangular baking pan lined with parchment paper (I use a 9.5" x 3.9" baking pan.) You want to compact the layer down to form the base. Bake at 425°F (220°C) for 10 minutes.
Raw Dulce de Leche Layer
To make the "dulce de leche" layer I use date paste. Dates are a super sweet fruit that come in different varieties. Medjool dates are the best as they are very large and plump. They taste like the best brown sugar with a texture that is soft and a flavor that is sweet. I use the dates to make date paste, which I use in many of my recipes, including my Gluten Free Alfajores and Healthy Date Bars.
You will find dates that are pitted and unpitted. I recommend buying the ones with the pit still inside and then remove the pit (seed) yourself.
Alternatively, you can use Vegan Dulce de Leche, made with coconut milk or almond milk. Either store-bought (there are some good brands) or homemade (much better choice) vegan dulce de leche will work for this recipe.
Spoon the dulce de leche (date paste) over the cooled base layer. Carefully spread it out evenly before adding the chocolate topping.
Chocolate Topping
Always use dark chocolate without milk. Check the package to make sure that the ingredient list does not contain milk. Be careful! Do not trust when it says "dark" on the front of the package, as there are different types of dark chocolate, and some of them contain milk.
I use 70% dark chocolate for these caramel slices, but you can use your favorite type of dark chocolate.
Melt the chocolate in a double boiler with a small amount of coconut oil until completely smooth. Evenly pour the chocolate over the top of the caramel layer, then chill in the fridge until solid.
Recipe Tips
- Make a double batch: If you are serving a large crowd or simply want more to snack on throughout the week, you can make a double batch. Simply use a larger pan.
- Add flaky sea salt: If you want to elevate the flavor of the caramel slice, sprinkle a small amount of flaky sea salt on top of the chocolate layer.
- Use a sharp knife to cut the bars: Do not use a serrated knife or you will have a mess. Simply use a sharp knife to cut the slice into your desired shape and size.
- Storage: Store the bars in an airtight container in the fridge for up to 5 days. To freeze, cut into slices and place in an airtight container in the freezer for up to 1 month. Thaw at room temperature for 10 minutes before serving.
Other Sweet Treats You'll Love
Vegan Caramel Slice (Gluten Free)
Ingredients
- 1 ¼ cups almonds
- 2 tablespoons lemon juice
- 1 ½ tablespoons coconut oil
- 1 tablespoon coconut sugar
- Zest from 1 small lemon
- 250 g dates (about 4 to 6 large)
- 60 g dark chocolate (2 ounces)
- 1 teaspoon coconut oil
Instructions
Make the crust:
- Preheat the oven to 425°F (220°C.)
- In a food processor or blender, pulse the almonds until they form a flour. Add the lemon juice, coconut oil, coconut sugar, and lemon zest. Pulse until well combined, scraping down the sides of the bowl, if needed. The consistency should be such that it sticks when you press it together in your hands.
- Line a rectangular baking pan (I use a 9.5" x 3.9" pan) with parchment paper or grease with coconut oil. Press the mixture into the bottom of the prepared pan to form the base. Bake for 10 minutes. Set aside to cool.
Make the creamy date paste:
- Soak the dates in a bowl of boiling water for 5 minutes. Pit the dates and blend them together with an immersion blender or food processor until you obtain a homogenous paste. Add a few tablespoons of the soaking water, as necessary, to achieve a creamy consistency, similar to dulce de leche. Set aside.
Melt the chocolate:
- Melt the chocolate and 1 teaspoon of the coconut oil together in a double boiler, until well combined and smooth.
To assemble:
- Once the crust is cool, evenly place spoonfuls of the date paste over the crust. Use a spatula or the back of a spoon to smooth out the paste into an even layer.
- Pour the melted chocolate over the date layer and spread it out evenly with the back of a spoon. Transfer to a fridge and chill until the chocolate is solid.
- Cut into small bars or squares and serve.
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