Vegan Classic Caramel Slice
Indulge in the decadent layers of this Vegan Classic Caramel Slice, a plant-based twist on a timeless treat that's as satisfying as it is wholesome. Featuring a nutty almond and coconut base, a luxuriously thick caramel layer made from coconut cream and natural sweeteners like maple syrup and coconut sugar, and a silky vegan dark chocolate topping, this dessert is a showstopper for any occasion. With just 30 minutes of prep time, this no-dairy, no-egg recipe is perfect for those craving a rich, gluten-free, and vegan-friendly dessert. Each bite strikes the perfect balance of sweet, salty, and nutty flavors, while its no-fuss assembly makes it a favorite for beginners and seasoned bakers alike. Serve these caramel slices cold for maximum indulgence, and enjoy a treat that combines indulgence with wholesome ingredients!
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Recipe Information
Ingredients
- 1 cup almonds
- 1 cup desiccated coconut
- 10 units pitted dates
- 2 tablespoons coconut oil, melted
- 0.25 teaspoons salt
- 1 cup coconut cream
- 0.5 cup maple syrup
- 0.5 cup coconut sugar
- 0.5 cup almond butter
- 1 teaspoon vanilla extract
- 200 grams dark chocolate, vegan
- 2 teaspoons coconut oil (for chocolate topping)
Instructions
Preheat your oven to 180°C (356°F) and line an 8x8 inch square baking tin with parchment paper.
For the base, in a food processor, combine almonds, desiccated coconut, pitted dates, melted coconut oil, and salt. Process until the mixture resembles wet sand and holds together when pressed.
Press the mixture evenly into the prepared baking tin to form a firm base. Bake in the preheated oven for 10-12 minutes until lightly golden. Allow to cool completely.
To make the caramel layer, mix coconut cream, maple syrup, coconut sugar, almond butter, and vanilla extract in a saucepan over medium heat. Stir constantly until the mixture starts to thicken, about 15-20 minutes.
Once the caramel is thickened, pour it over the cooled base and spread evenly. Place in the fridge to set for at least an hour.
For the chocolate topping, melt the dark chocolate and 2 teaspoons of coconut oil together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth.
Pour the melted chocolate over the set caramel layer. Gently tilt the pan to evenly coat the caramel with chocolate. Place back in the fridge to set completely, approximately 1-2 hours.
Once fully set, use a sharp knife to cut the slice into 16 squares or your preferred serving size. Serve chilled and store in the refrigerator.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 226 mg | 5% | |
*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.
