This healthy no-bake caramel slice is the perfect treat to satisfy your sweet cravings without sacrificing your healthy diet! Super easy to make following some simple steps. It is made with a crunchy almond base, a delicious caramel layer made with dates, and topped up with dark chocolate and sea salt flakes. Gluten-free & dairy-free.
Caramel slice is an Australian classic, and this healthy raw version is delicious whilst better for you!
If you love preparing healthy raw desserts, you might also want to try this easy matcha mousse, this vegan no-bake cheesecake, these chocolate covered dates and these coconut chocolate balls.
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Ingredients
This healthy vegan caramel slice is made with simple wholesome ingredients that you can easily find in any supermarket.
Almond base
- Roasted almonds
- Pitted dates
- Cacao butter or coconut oil (melted)
- Vanilla extract
- Shredded coconut
Caramel ingredients
- Pitted dates
- Thick coconut cream
- Cacao butter or coconut oil (melted)
- Vanilla extract
Chocolate topping
- Dark chocolate (min 70%)
- Sea salt flakes
See recipe card for quantities.
How to make this healthy caramel slice recipe
Each layer is super easy to make, so please don't be scared by the length of the recipe!
Combine all the base layer ingredients in a food processor. Pulse until they're finely chopped. Scrap the sides of the food processor and pulse again.
Transfer the base mixture to a rectangular baking tin (lined with cling film or parchment paper so you can easily remove). Press down flat using a rubber spatula. Leave in the fridge while you prepare the caramel mixture.
Blend well all the caramel filling ingredients using a hand blender. You should end up gooey caramel. Pour over the base and spread evenly using a rubber spatula.
Melt the chocolate in the microwave or using the double boiler method. Pour the melted chocolate on top of the caramel layer, and spread evenly. Add a pinch of salt flakes, and let it cool in the fridge for at least 2 hours, ideally until the next day.
Cut in squares and enjoy!! This healthy treat is best enjoyed straight out of the fridge!
Hint: coconut butter will make the texture of the caramel harder than coconut oil, as it's more solid. However, both are completely suitable!
Substitutions & variations
- Raw almonds - instead of roasted. The only difference is that the base will be a bit less crunchy
- Cashew butter or almond butter - instead of coconut cream, for the caramel layer
- Other nuts- instead of almonds, for the base. Cashews would work great!
- Medjool dates- instead of regular dates
- Make it sweeter- adding maple syrup or honey to the almond base
- Shredded coconut - instead of sea salt flakes
Why you will love this healthy caramel slice
- Refined sugar free - sweetened with natural sugars from dates, which are high in fiber and antioxidants
- Ideal to cut in bite-size - raw slices are ideal to have a healthy treat for when the munchies kick in
- Perfect combination of flavours and textures - crunchy almond base and chocolate layer with a delicious caramel layer in between, yummy!!
- Kid friendly - this is a perfect healthy recipe to prepare for kids
Equipment
All you need to make this caramel slice is...
- Food processor - to make the base
- Hand blender or high speed blender - to make the caramel. Since the caramel is a very thick mixture, I find a hand blender works best.
- Mould 28cm x 18cm - to make the slice. A tin mould or silicone mould work. If you use a tin mould line with parchment paper or cling film so you can easily remove the slice once done.
How to store this dessert
Store the caramel slice in an airtight container in the fridge for up to a week. Usually lasts way less as it's too delicious! 😋
Due to the coconut cream content, don't store at room temperature.
FAQ
Dark chocolate it is vegan, since it has no milk. This recipe calls for minimum 70% dark chocolate.
Related
Looking for other recipes like this? Try these:
Healthy No-Bake Caramel Slice (Gluten-Free & Dairy-Free)
- Prep Time: 20 minutes
- Resting time: 2 hours
- Total Time: 20 minutes
- Yield: 10-14 servings 1x
- Category: Dessert
- Cuisine: Australian
- Diet: Gluten Free
Description
This healthy no-bake caramel slice is the perfect treat to satisfy your sweet cravings without sacrificing your healthy diet! Super easy to make following some simple steps. Made with a crunchy almond base, a delicious caramel filling made with dates, and a dark chocolate topping with sea salt flakes. Gluten-free & dairy-free.
Ingredients
Almond base
1 cup of roasted almonds
9 pitted dates
3 tbsp of cacao butter or coconut oil
1 tbsp of cacao powder
1 drop of vanilla essence
2 tbsp of shredded coconut
Caramel filling
1 cup of pitted dates
½ cup of coconut cream
4 tbsp of cacao butter
1 drop of vanilla essence
Chocolate topping
100 grams of dark chocolate (min 70%)
Sea salt flakes
Instructions
-
Combine all the base ingredients in a food processor. Pulse until they're finely chopped. Scrap the sides of the food processor and pulse again.
-
Transfer the base mixture to a rectangular baking tin (lined with cling film or parchment paper so you can easily remove). Press down flat using a rubber spatula. Leave in the fridge while you prepare the caramel mixture.
-
Blend well all the caramel filling ingredients using a hand blender. You should end up gooey caramel. Pour over the base and spread evenly using a rubber spatula.
-
Melt the chocolate in the microwave or using the double boiler method. Pour over the base, and spread evenly. Sprinkle sea salt flakes and let it cool in the fridge for at least 2 hours, ideally until the next day.
-
Cut in squares and enjoy!! This healthy treat is best enjoyed straight out of the fridge!
Notes
Coconut butter will make the texture of the caramel thicker than coconut oil, as it's more solid. However, both are completely suitable!
To make the caramel filling, a hand blender or a high speed blender are suitable. However, since the caramel is a very thick mixture, I find a hand blender works best.
Store in an airtight container in the fridge for up to a week.
You can use cashew butter or almond butter instead of coconut cream, for the caramel layer.
Amy says
OMGGG!! I am addicted to this recipe. I've made two batches already. Doesn't last long at all. My boyfriend eats it so quickly haha