Vegan Chocolate Caramel Slice
Dive into indulgence with this Vegan Chocolate Caramel Slice—a delectable plant-based twist on the classic treat that layers nutty richness, velvety caramel, and decadent chocolate. Crafted with wholesome ingredients like almond meal, shredded coconut, and sweet medjool dates, this no-bake dessert is free from dairy and refined sugar, yet delivers an irresistible flavor experience. The creamy caramel layer, made with almond butter and coconut milk, pairs beautifully with the silky-smooth vegan chocolate topping, while the buttery almond-coconut base adds just the right amount of crunch. Perfect for sharing, this easy-to-make slice comes together in just 30 minutes of prep time, chilling beautifully to become a crowd-pleasing dessert. Whether enjoyed as a guilt-free treat or shared as a special gift, this slice embodies the ultimate indulgence for chocolate and caramel lovers everywhere!
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Recipe Information
Ingredients
- 150 grams almond meal
- 60 grams shredded coconut
- 60 grams coconut oil, melted
- 60 ml maple syrup
- 0.5 teaspoons sea salt
- 300 grams medjool dates, pitted
- 60 grams almond butter
- 60 ml coconut milk, full-fat
- 1 teaspoon vanilla extract
- 150 grams dark chocolate chips, vegan
- 1 tablespoon coconut oil
Instructions
Start by lining an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily remove the bars later.
Prepare the base by mixing the almond meal, shredded coconut, melted coconut oil, maple syrup, and sea salt in a large bowl. Combine until the mixture holds together when pressed between your fingers.
Press this mixture evenly into the bottom of the prepared pan to form the base layer. Use the back of a spoon or the bottom of a glass to smooth it out. Place in the freezer to set for about 10 minutes.
While the base is setting, make the caramel layer. In a food processor, blend the medjool dates, almond butter, coconut milk, and vanilla extract until smooth and creamy.
Spread the caramel mixture evenly over the chilled base layer. Return the pan to the freezer while you prepare the chocolate topping.
For the chocolate topping, set a heatproof bowl over a pot of simmering water (or use a double boiler). Add the vegan dark chocolate chips and coconut oil to the bowl, stirring frequently until completely melted and smooth.
Pour the melted chocolate over the caramel layer, spreading it out evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles and smooth the chocolate surface.
Refrigerate the slice for at least 2 hours to allow the layers to set completely.
Once set, use the parchment paper overhang to lift the slice out of the pan. Place on a cutting board and use a sharp knife to cut into 16 squares.
Store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 21.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
