Healthy Vegan Caramel Slice with Dates

You are going to love this healthy vegan caramel slice, made with whole food ingredients!

5 from 15 votes

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Course: Slices

Cuisine: Healthy Recipes

Diet: Vegan

Prep Time: 20

Cook Time: 0

Total Time: 20

Servings: serves

Calories: 341kcal

Cost: $10

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).

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).

RECIPE NOTES & 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 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!