Vegan Caramel Slice

If I could only eat one sweet thing for the rest of my life it would have to be caramel slice. Like it's the perfect combination of chocolate and gooey caramel sauce. Just heaven in your mouth.

Today I'm bringing you my very own version of this decadent treat. With a healthy twist as usual, because if it can be both delicious and kind of good for you at the same time it's only a win win - right?

It's all vegan as well. Yes, vegans can eat caramel slice. Ha!

Vegan Caramel Slice

vegan ● rfsf ● gf ● activated


1/2 cup cashews

1/2 cup mixed activated nuts*

1/2 cup desiccated coconut

1/2 cup pitted dates

1 tbsp rice malt syrup

1 tsp vanilla extract

Caramel layer

7 medjool dates

2 heaped tbsp coconut oil

1/2 cup tahini

2 heaped tbsp rice malt syrup

1 tsp vanilla

pinch of salt


1 cup cacao

2 tbsp coconut oil

1 tsp vanilla extract

2 tsp coconut sugar

  1. Start by adding all the ingredients for the base into a food processor. Blend on high speed until you end up with a nutty crumb. Pat the crumb down firmly in a baking dish and place in freezer to set.

  2. Next start on the caramel layer. Pit the medjool dates and add them with the rest of rhe ingredients in a food processor. Process until you end up with a gooey and thick caramel mixture. Spread the caramel mixture on top of the nut base and put back in freezer.

  3. In a pan on low heat melt up the coconut oil for the chocolate layer. When melted add in cacao, vanilla and coconut sugar. Stir well and pour over the caramel layer. Put back in freezer and let the finished caramel slice stay in there for a couple of hours to set nicely.

  4. Take out the caramel slice and cut in squares. 

  5. Store in fridge for a nice and gooey consistency. 

* You can activate your own nuts by soaking them overnight. I used a mix of pecans, walnuts, pistachios and almonds.

It's a winner.