This vegan Salted Caramel Choc Slice is gluten free, dairy free, vegan and refined sugar free. This dairy free caramel slice makes for a super yummy movie night snack or weekend treat (or anytime treat really!). With a gooey caramel and melt in your mouth homemade chocolate, this no-bake slice is a no-brainer.
This slice really is the bees knees. I mean, gooey salted caramel, homemade chocolate and an almond base. Just yes. The best part about this slice is that it tastes amazing AND it is no-bake! The worst part? You have to wait around 30 minutes for it to set in the freezer. The struggle is REAL.
How to Make Raw Salted Caramel Choc Slice
To make this recipe you will need a food processor (the higher powered the better). A high powered blender will work also but a food processor will work better. First we need to make the biscuit base. This is done by processing almonds, desiccated coconut, water and medjool dates in a food processor. You want the mixture to be nice and sticky but not super wet. Once the biscuit base is finished, press it into a baking paper lined square cake tin and pop it into the freezer.
The next step is the caramel. In this recipe we make vegan caramel by blending together pitted medjool dates, almond butter, vanilla extract, coconut cream solids* and sea salt. Blend until smooth and creamy and then spread this over the biscuit base. Remember to place the slice back into the freezer in between steps.
*To make coconut cream solids, place a tin of 100% pure coconut cream (no gums or gelling agents) into the fridge for at least 3 hours. The coconut solids will rise to the top while the water remains at the bottom. Scoop the desired amount of coconut cream solids out and store the remaining coconut cream in an airtight container in the fridge or freezer for later use.
Making the chocolate is really easy. Simply melt the cacao butter in a saucepan, turn off the heat and add cacao powder, maple syrup and almond butter and whisk until smooth. Pour the chocolate over the top of the caramel and pop back into the freezer to set.
Cut the slice by heating a sharp knife under hot water so that it melts the chocolate as you're slicing it. You'll need to run the knife under hot water between each slice you make.
Don't have all of the ingredients on hand? Or maybe you have a nut allergy? That's cool! The following are some ingredient substitutions you can make if need be.
- Tahini can be used instead of almond butter in the caramel and chocolate.
- Sunflower seeds can be used instead of almonds in the base.
- Coconut oil can be used in place of cacao butter in the chocolate.
- Maple syrup can be swapped for another sweetener of choice in the chocolate.
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- 1 cup almonds
- ½ cup desiccated coconut preservative free
- 5 medjool dates pitted
- 1 tablespoon water
- 14 medjool dates pitted
- 2 tablespoon almond butter
- 2 pinches sea salt
- 1 teaspoon pure organic vanilla essence
- 3 tablespoon coconut cream solids
- ½ cup cacao butter buttons
- 1 tablespoon cacao powder
- 1 tablespoon almond butter
- 1 tablespoon pure maple syrup
- To make the base, place medjool dates, coconut, almonds and water into a blender or food processor and process until almonds are finely ground and mixture is sticky.
- Line a slice tray with baking paper. Tip the base mixture into the tray and press down firmly so that it evenly covers the base. Using a metal egg flip to press down will help to get a more even layer.
- Place in the freezer while the caramel is being made.
- Place the dates, coconut cream solids, salt, almond butter and vanilla into a food processor. Start to blend at a low speed and gradually increase to full speed. Blend for approximately 5 minutes, stopping occasionally to scrape inside of food processor. The longer you blend for the smoother the caramel.
- Remove base from the freezer and spread caramel evenly over the top of the base.
- Return to the freezer while the chocolate is being made.
- Place cacao butter into a small saucepan on a low heat and gently melt.
- When the cacao butter is melted, add the cacao powder and almond butter and whisk until well combined. Turn the heat off and add in maple syrup, whisking to combine. Allow temperature to reduce for 5 minutes before adding to slice.
- Remove the slice from the refrigerator and gently pour the chocolate mixture over the top of the caramel layer. Be careful not to pour too quickly so that the caramel layer stays even.
- Move to the freezer until chocolate is completely set.
- Once the chocolate has set, use a hot knife to slice into as many pieces as desired.