Vegan Chocolate Caramel Slice
Indulge in the luscious layers of this Vegan Chocolate Caramel Slice, a no-bake dessert that’s as satisfying as it is wholesome. Featuring a nutty almond meal and coconut base, a rich and creamy medjool date caramel layer, and a smooth dark chocolate topping, this recipe is entirely plant-based and free from refined sugars. With just 30 minutes of prep time and no cooking required, it’s the perfect sweet treat for anyone craving something decadent yet healthy. Whether served as a dessert for guests or enjoyed as a midday pick-me-up, these caramel slices are guaranteed to impress. Plus, they store beautifully in the fridge or freezer, making them a convenient make-ahead option. Perfect for vegans, dessert lovers, and chocolate enthusiasts alike!
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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
Directions
Step 1
Start by lining an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily remove the bars later.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spread the caramel mixture evenly over the chilled base layer. Return the pan to the freezer while you prepare the chocolate topping.
Step 6
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.
Step 7
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.
Step 8
Refrigerate the slice for at least 2 hours to allow the layers to set completely.
Step 9
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.
Step 10
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
| Serving size | (921.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4158.2 |
| Total Fat 279.8g | 0% |
| Saturated Fat 141.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1201.5mg | 0% |
| Total Carbohydrate 420.1g | 0% |
| Dietary Fiber 62.7g | 0% |
| Total Sugars 328.9g | |
| Protein 63.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 794.5mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 4580.0mg | 0% |
Source of Calories