You are going to love this healthy vegan caramel slice, made with wholefood ingredients! It features three super easy (and seriously delicious) layers; gooey salted caramel, dark chocolate and a nutty almond base, all topped with a sprinkle of flaky sea salt. An indulgent dessert that doubles as a healthy treat? Win-win!
Who doesn’t love a thick and gooey caramel slice? Or even a salted caramel cheesecake slice?! There’s something about the combination of sweet and salty that will make your taste buds do a little happy dance!
If you love all things caramel but want it to be a LOT healthier, you will adore this healthy caramel slice! It’s possibly my favourite frozen dessert, ever! It features a melt-in-your-mouth almond and date crust, a layer of sticky caramel that's made with dates and coconut milk, all topped with a thick chocolate cacao topping. The best part? You won't even be able to tell the difference from the 'not so healthy' version. Just as yummy, but much better for you!
Aside from being naturally dairy-free, gluten-free and refined sugar free, this vegan caramel slice can be stored in the freezer for several months, ready for whenever you need a sweet pick-me-up. It’s also completely addictive and perfect with a cup of coffee or tea!
Why You're Going To Love This Recipe
- Easy to make – ready in 20 minutes with only a handful of ingredients.
- Healthy and indulgent – it tastes just as good, if not better than the real deal! But is made with unprocessed, wholefood ingredients that you can easily find in most supermarkets. Guilt free!
- No baking required – just blitz, layer, chill and enjoy!
- Dietary restriction friendly – gluten and dairy free, and naturally vegan.
- Freezer-friendly – make it ahead and freeze to eat as a frozen treat direct from the freezer!
- Food processor or Thermomix - this vegan caramel slice can be made in a food processor or in a Thermomix. You will find both methods in the recipe card at the bottom of the post.
What You Need
Three easy layers combine to make the most irresistible, healthy no-bake slice!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
The Base
The Filling
The Topping
- Pitted dates – are used in the base and the caramel like filling of this healthy and vegan caramel slice. You can use regular pitted dates or medjool dates, which add sweetness and that caramel-like flavour. If your dates are a bit dry, you can soak them in hot water to soften before adding them to the filling.
- Almonds – form the base of the slice. Plain or roasted almonds will work.
- Dessicated coconut - finely grated, un-sweetened and dried flesh from the white part of the coconut. Also part of the base layer in this slice.
- Coconut oil – helps to bind the ingredients together in all three layers.
- Coconut milk – use regular, full-fat canned coconut milk from the supermarket shelf.
- Cacao powder – is mixed with coconut oil and rice malt syrup to form the chocolate topping layer. Cocoa powder can also be used, if preferred.
- Rice malt syrup – adds sweetness to the chocolate topping. Alternatively, maple syrup can be used, or your preferred natural sweetener.
- Sea salt - used in the filling, and I like to sprinkle a little on top too!
Equipment Required
- A Thermomix, food processor or high-speed blender is required to blend the base and caramel filling.
- A microwave (or stove top) to warm and blend the topping ingredients.
- You will also need a 20cm x 20cm baking tray.
Step by Step Instructions
This is 'caramel slice' with a health kick!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Make The Base
Place the almonds, coconut, dates and coconut oil into a food processor and process for approximately 2 minutes or until the mixture is fine and crumbly.
Press the mixture firmly into the prepared tin and place into the freezer.
Step 2 - Make The Salted Caramel Filling
Place the dates, coconut milk, coconut oil and sea salt into the food processor and process for 4 minutes or until smooth and creamy.
Pour the salted caramel filling over the base and place back into the freezer to set.
Step 3 - Make The Chocolate Topping
To make the chocolate topping for this vegan caramel slice, simple place the cacao powder, coconut oil and rice malt syrup into a microwave-safe bowl. Heat in the microwave on 50% power, 30 second bursts, until melted.
Pour the chocolate topping over the slice and place back into the freezer to set. Sprinkle with additional sea salt flakes, if desired.
Store in the freezer, and once firm, cut into pieces and serve directly from the freezer.
Expert Tips
- Melted dark chocolate (dairy-free if required) mixed with a tablespoon of coconut oil can be used in place of the cacao homemade chocolate topping, if preferred.
- This slice is not suitable for storing in the fridge, as the caramel filling will not be firm enough. I recommend keeping it in the freezer and serving it direct from there, so this is not the slice to pack for lunch at work or school. Stored this way, the caramel will not freeze and will stay deliciously soft.
- Depending on what type of food processor you use, the base and filling will either be completely smooth, or slightly textured. Either is fine and the taste will still be yummy!
- Wait until the slice has set firm to cut it into pieces, or you will end up with an oozy mess!
- Serve vegan caramel slice immediately from the freezer, or the caramel will become too soft.
FAQ's
This slice is best stored in the freezer so it stays nice and firm. Freezing will keep the caramel filling at the perfect, ready-to-eat consistency. Place the slice (whole or in pieces) in an airtight container and freeze for up to 3 months, if it lasts that long!
Absolutely! Made from wholefoods and naturally sweetened with dates, this is the caramel slice recipe you need when you're looking for a healthy option!
Related Recipes
Need some more healthy snack inspo? Check out these reader favourites:
Healthy Vegan Caramel Slice with Dates
Ingredients
For the base
- 120 g (¾ cup) almonds
- 25 g (⅓ cup) desiccated coconut
- 50 g pitted dates approximately 8 dates
- 60 g (¼ cup) coconut oil melted
For the filling
- 260 g (1½ cups) pitted dates
- 125 g (½ cup) coconut milk
- 120 g (½ cup) coconut oil melted
- ½ teaspoon sea salt
For the topping
- 35 g (⅓ cup) cacao powder
- 60 g (¼ cup) coconut oil melted
- 180 g (½ cup) rice malt syrup
- sea salt for sprinkling
Instructions
Conventional Method
- Grease and line a 20cm x 20cm baking tray with baking paper and set aside.
- To make the base, place the almonds, desiccated coconut, dates and coconut oil into a food processor and process for approximately 2 minutes or until the mixture is fine and crumbly.
- Press the mixture firmly into the prepared tin and place into the freezer.
- To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the food processor and process for 4 minutes or until smooth and creamy.
- Pour the salted caramel filling over the base and place back into the freezer to set.
- To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into a microwave-safe bowl. Heat in the microwave on 50% power, 30 second bursts, until melted.
- Pour the chocolate topping over the slice, sprinkle with sea salt flakes (optional) and place back into the freezer to set.
- Once firm, cut into slices and serve.
- Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
Thermomix Method
- Grease and line a 20cm x 20cm baking tray with baking paper and set aside.
- To make the base, place the almonds, desiccated coconut, dates and coconut oil into the Thermomix bowl and mix for 20 seconds, Speed 8, or until the mixture is fine and crumbly (scrape down the sides of the bowl partway through).
- Press the mixture firmly into the prepared tin and place into the freezer.
- To make the salted caramel filling, place the dates, coconut milk, coconut oil and sea salt into the Thermomix bowl and mix for 1 minute, Speed 8, or until smooth and creamy (scrape down the sides of the bowl partway through).
- Pour the salted caramel filling over the base and place back into the freezer to set.
- To make the chocolate topping, place the cacao powder, coconut oil and rice malt syrup into the Thermomix bowl and mix for 2 minutes, 50 degrees, Speed 2, or until melted.
- Pour the chocolate topping over the slice, sprinkle with sea salt flakes (optional) and place back into the freezer to set.
- Once firm, cut into slices and serve.
- Keep any remaining slices in an airtight container in the freezer (as the caramel will become too soft if left out).
Notes
- Melted dark chocolate (dairy-free if required) mixed with a tablespoon of coconut oil can be used in place of the cacao homemade chocolate topping, if preferred.
- This slice is not suitable for storing in the fridge, as the caramel filling will not be firm enough at room temperature. I recommend keeping this slice in the freezer and serving it direct from there, so this is not the slice to pack for lunch at work or school.
- Depending on the type of food processor you use, the base and filling will either be completely smooth, or slightly textured. Either is fine and the taste will still be yummy!
- Wait until the slice has set firm to cut it into pieces, or you will end up with an oozy mess!
- Storage - this slice is best stored in the freezer so it stays nice and firm. Freezing will keep the caramel filling at the perfect, ready-to-eat consistency. Place the slice (whole or in pieces) in an airtight container and freeze for up to 3 months, if it lasts that long!
Sammy says
Are we able to substitute the coconut oil for something else like rice bran or vegetable at all? Due to an intolerance to coconut oil (yet not coconut flakes or coconut milk etc. strangely enough haha).
Lucy says
Hi Sammy, I havent personally tried those options! The coconut oil sets firm which is also why we use it!
Anne says
Oh it is so rich, you only need a little but very yummy.
Lucy says
Absolutely!!
Amelie Llorca says
I used thick raw Honey instead of rice malt worked a treat!
Lucy says
Fantastic!
Amelie Llorca says
What a fantastic recipe! I was sceptical at first with all the flavoured coconut ingredient, but it is delicious, hard to stop eating!
I tried first your caramel slice, and it was a massive success with the family, this one will be just for me! Hopefully!
Lucy says
Oh I'm so thrilled to hear this!
Irene Dolan says
What a delicious and easy recipe! Thank you! I whizzed it up last night and had it this afternoon with a vegan friend of mine. I used maple syrup as I didn’t have rice malt syrup which didn’t work that well- it didn’t seem to freeze so sort of oozed out of the topping but it was delicious nonetheless and the topping still looked chocolatey so no one could tell. Will buy some rice malt syrup for last time. Thank you!!!! Yummo!!
Lucy says
Hi Irene, I'm so glad you liked it!!! Yes rice malt syrup is quite a lot thicker than maple syrup so it will hold together better. Thank you for the lovely feedback!