How about an indulgently rich and decadent no-bake dessert that’s totally whole food plant-based? This raw caramel slice comes with a dark chocolate topping, almond cookie base and a creamy date caramel center that’ll make you forget about unhealthy sweet treats from the first bite.
Completely free from any sugar, oil, gluten and animal products, the delicious combination of cold chocolate and melt-in-your-mouth almond cookie layer is sure to impress any of your guests or friends.
The salted caramel filling is undetectably vegan and adds the perfect texture to this no-bake chocolate caramel slice.
Only about 10 healthy plant-based staple foods are needed to create this wholesome chilled dessert — give or take a spice.
Especially if you’re a vegan beginner or not super experienced in the kitchen, you will really appreciate this blend-pour-chill type of recipe for raw chocolate caramel slices!
Let’s skip unhealthy dessert ingredients like butter, margarine, coconut oil, condensed milk or white sugar — this skinny version is super satisfying sans the “empty calories” and, instead, offers a good amount of fiber, magnesium, vitamin E, potassium and iron!
These small, sweet and shareable summer-approved slices are melt-in-your-mouth delicious and ridiculously easy to make! Let’s take a closer look at our raw caramel slice recipe.
What’s a No-Bake Chocolate Slice?
No-bake desserts are often made with healthy plant-based foods like nuts, seeds and oats but can also feature cooked sweet potatoes or black beans.
What’s more, they can be completely raw vegan if you’re using raw dark chocolate as well as nuts and dried fruits that haven’t been heated or roasted.
When looking at non-vegan no-bake desserts, they can be loaded with butter or dairy-based cream, so make sure to take a closer look at the exact ingredients used for the recipe.
Let’s Talk Healthy Vegan Desserts
Following a healthy whole food plant-based diet and enjoying rich desserts can totally go hand in hand!
While ingredients such as dried fruit and nuts or nut butter can pack quite a bunch of calories and shouldn’t be consumed ad-libitum when looking to lose weight, these whole foods still contain fiber and quite a few essential nutrients.
Creating refined sugar-free desserts is totally our jam and we’ve been doing that with different recipes on the blog from our raspberry banana bread to our coconut oat bars and even in our crunchy oil-free granola!
This is easily possible by using whole fruits like dates and creating date paste in your food processor to naturally sweeten your plant-based dessert. A pinch of vanilla extract or cinnamon can also go a long way to support the natural sweetness in your food without adding any additional refined sugar!Whole Wheat Cinnamon Rolls →
Best Raw Caramel Slice Recipe
Instead of featuring a traditional shortbread crust, our easy raw caramel slice recipe features a 4-ingredient healthy crumbly base that’s not overly sweet and comes together in a breeze.
If you’ve been thinking about quitting dairy for good but are in urgent need of a chocolatey treat, this no-bake caramel slice will be your savior!
How to Make a Raw Caramel Slice
Let’s start with the bottom layer for your raw caramel slice, the simple almond cookie base. Add the four easy and wholesome ingredients to a food processor and create a crumbly, slightly sticky dough.
Get a baking pan lined with some parchment paper and press this first layer gently down into it, using your wet fingers and a spatula or spoon if needed.
Make sure the layer is just sticky enough to stick together but not super wet — you can adjust the quantity of the almond flour or plant-based milk to achieve the best consistency here!
Moving on to the second layer, which is the easy vegan date caramel, all you need to do is add 5 basic components to your food processor (or use a blender) and create a smooth paste.
While any dates will work for the date caramel, we highly recommend using Medjool dates to add the typical caramel-y flavor!
Spread the goodness on your almond cookie layer with a spoon, then cover the baking dish and place it into the freezer to harden for about an hour.
In the meantime, melt your dark chocolate on the stove or in the microwave using this awesome guide if you’re unsure how to do so.
Once your caramel has had time to set in the freezer, remove your baking dish and pour the melted chocolate on top of your two layers.
Spread with a spatula if needed (utensil-licking totally permissible!), then place the baking dish into the fridge for at least 2 hours to achieve the desired consistency of your raw vegan caramel slices.
Once you’re ready to enjoy your sweet and healthy treats, cut them into squares or slices and serve cold!
Any leftovers can be stored in the freezer for up to 3 months and defrosted at room temperature for about 5 minutes before serving.
Ingredients for Healthy Salted Caramel Slice
- Oat Flour & Almond Flour — these create the base for the cookie layer and are naturally gluten-free; you can make them at home in a food processor or blender if you cannot find them at the store.
- Dates — our natural sweetener of choice for both the cookie layer and the vegan caramel filling; use Medjool if you can!
- Almond & Coconut Milk — these help the components stick together and can be swapped with different plant-based milk alternatives.
- Dark Chocolate — melted on the stove or in the microwave, it is simply poured on top of the date caramel and then cooled in the fridge. Try to go for a good-quality variety!
- Crushed Almonds & Coarse Salt — if you’re looking for a crunchy or salty topping, these two taste fantastic and look gorgeous!
As you can see, our healthy raw vegan caramel slice recipe calls for pretty much only plant-based staple foods that aren’t too hard to come by.
If you can’t find or have any of these, find our substitution ideas below so you can still enjoy your healthy no-bake caramel treat!Going Dairy-Free Guide →
Tips for The Best Raw Caramel Slice
We deliberately kept this recipe really easy, wholesome and straightforward. This means that the dark chocolate topping consists of 100% melted and chilled chocolate — which results in a crunchier layer that might crack.
Now, we’re all-in when it comes to messy desserts and we find that skipping the added coconut oil to achieve a softer chocolate layer is more important but if you really want to avoid any cracking of your top layer, you probably need to add some oil or coconut milk to your melted chocolate.
Additionally, you want to let the chilled chocolate caramel layers warm up a bit before slicing them with a serrated knife for the prettiest raw vegan slice result!
Adjustments For This Recipe
Here are some ideas for how you can make this recipe work for you by making some small swaps.
- If you don’t have any almond butter, you can make this recipe with cashew, peanut butter or even tahini for a nut-free version.
- Should you not be able to get as many dates, feel free to replace those in the almond cookie layer with some kind of light syrup like rice or agave.
- You can go for 100% almond flour instead of a mixture of almond and oats in the bottom layer — if you have celiac disease, make sure any oats you use are certified gluten-free!
- Any vegan chocolate can be used for the top layer, feel free to adjust to the level of richness in cocoa that you prefer.
- Delicious toppings include crushed nuts, coconut flakes or coarse salt!
More Healthy Vegan Desserts
Are whole food plant-based treats like this chocolate caramel slice your thing? We have more healthy sweets on our blog, so check out these next.
Did you follow our raw vegan caramel slice recipe? Let us know if you liked it in the comments below and also rate the recipe. You can Pin it here or tag us on Instagram — we’d love to see your creations!
- 1.5 cups oat flour (150 g)
- ½ cup almond flour (55 g)
- ⅓ cup dates, pitted & soaked (100 g)
- 3 tbsp full-fat coconut milk
- ⅓ cup almond butter (60 g)
- 1 cup dates, pitted & soaked (120 g)
- 4 tbsp almond milk
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup dark chocolate (about 150 g), melted
- Almonds, crushed
- Coarse salt (optional)
- Let’s start with the bottom layer by adding the drained dates and coconut milk into a food processor and pulsing to obtain a smooth puree.
- Add the almond and oat flour and pulse two or three times to incorporate, then transfer the mixture to a lined baking dish. Spread it into an even layer.
- Continue with the easy vegan date caramel by blending the soaked dates and almond milk for a couple of seconds before adding the rest of the ingredients.
- Blend or pulse everything until you achieve a smooth consistency, then pour your date caramel on top of the bottom layer in the baking sheet.
- Spread evenly with a spatula or large spoon, then cover and freeze for at least 1 hour.
- Remove from the freezer and pour the dark melted chocolate over the hardened caramel layer and sprinkle with some coarse salt and crushed almonds.
- Cover again and refrigerate for at least 2 hours before cutting into slices and serving.
- Any leftover caramel slices can be stored in the fridge for up to a week or covered in the freezer for up to 3 months.
- We love this raw caramel slice straight from the freezer with about 5 minutes of defrosting time.
- You need a fairly good blender or food processor for this recipe to create smooth layers. Help your appliance out by soaking and draining the dates for at least 30 minutes before making this recipe!
- If you want to be sure to avoid any possible cracking of the chocolate layer, add some coconut oil or coconut milk to the melted dark chocolate.
- Similarly, if you don't have any vegan chocolate at home, you can combine 2 tbsp of melted coconut oil with 2 tbsp maple syrup and 2 tbsp cocoa powder for an easy DIY topping!
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 154mgCarbohydrates: 35gFiber: 5gSugar: 20gProtein: 6g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!