Dairy-Free Chocolate Caramel Slice

Indulge in the rich, decadent layers of this Dairy-Free Chocolate Caramel Slice, a blissful treat that's both indulgent and wholesome. Perfect for dessert lovers with dietary restrictions, this recipe features a buttery almond flour base, a luscious caramel layer made from naturally sweet Medjool dates and coconut cream, and a smooth, velvety topping of dark dairy-free chocolate. Each layer comes together effortlessly, combining simple ingredients for a treat that's free from dairy but full of flavor. With only 30 minutes of prep time and entirely no-bake options for those hot days, this vegan-friendly caramel slice is the ultimate guilt-free indulgence for your next gathering or midday snack. Slice into 16 small squares to enjoy a sweet bite of heaven that stores beautifully in the fridge!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 16

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Coconut oil
• 2 tablespoons Maple syrup
• 0.25 teaspoon Salt
• 1.5 cups Medjool dates, pitted
• 0.5 cup Coconut cream
• 1 teaspoon Vanilla extract
• 1 cup Dark dairy-free chocolate, chopped
• 0.25 cup Coconut milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.

Step 2

In a bowl, mix together the almond flour, melted coconut oil, maple syrup, and salt until well combined. Press the mixture evenly into the prepared baking pan to form the base.

Step 3

Bake the base in the preheated oven for 10-12 minutes until lightly golden. Once baked, let it cool in the pan while preparing the caramel layer.

Step 4

To make the caramel layer, place the pitted dates, coconut cream, and vanilla extract into a food processor. Blend until smooth and creamy, scraping down the sides as needed.

Step 5

Spread the date caramel evenly over the cooled biscuit base, using a spatula to smooth the top. Refrigerate while preparing the chocolate layer.

Step 6

For the chocolate top, combine the chopped dark chocolate and coconut milk in a heatproof bowl. Melt together using a double boiler method, stirring until smooth and velvety.

Step 7

Pour the melted chocolate over the caramel layer, smoothing the top with a spatula or the back of a spoon.

Step 8

Refrigerate the completed slice for at least 2 hours to set firmly.

Step 9

Once fully set, lift the slice out of the pan using the parchment overhang. Cut into 16 squares using a sharp knife.

Step 10

Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	(1055.7g)

Amount per serving	% Daily Value*
Calories	4737.3

Total Fat 299.3g	0%
Saturated Fat 172.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 688.6mg	0%
Total Carbohydrate 501.9g	0%
Dietary Fiber 63.7g	0%
Total Sugars 394.2g
Protein 51.3g	0%

Vitamin D 0IU	0%
Calcium 703.7mg	0%
Iron 24.4mg	0%
Potassium 4289.2mg	0%

*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.

Source of Calories

Fat: 54.9%

Protein: 4.2%

Carbs: 40.9%