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Vegan Caramel Slice

Introducing, the ultimate vegan, gluten free and no bake Caramel Slice!


Sometimes you just crave a rich, decadent, sweet slice, right? This caramel slice is absolute perfection, it’s required for you to make, like seriously…


Can you believe this is my first ever caramel slice to be on my blog?! I’ve been playing around with caramel slices for a while now. Raw ones, baked ones, vegan and vegetarian ones, none of them ever seemed to turn out just the way I wanted, until now. It’s hard to explain to you just how mesmerising, scrumptious and addictive this vegan caramel slice recipe is.

It’s sort of fudgy, gooey, thick, rich, decadent, soft, sweet, and oh so smooth, is that enough explanation words? 😉


Best of all, it’s super super simple to make! The base and middle layer are both prepared and made in your food processor. The top layer (oh it’s the best chocolate topping ever!) Is made in a double boiler, this way, it turns out smooth and melts evenly.

Will you be making this “raw” vegan caramel slice? I made it just last week and now I’m really tempted to make another batch… I think I will!


Vegan Caramel Slice
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten Free
Serves: 12-16 slices
  • Base Layer
  • 2 cups raw almonds
  • 9 medjool dates, pitted
  • ¼ cup desiccated coconut
  • ¼ cup coconut oil, room temperature
  • Middle Layer
  • ¾ cup almond butter
  • 1 Tbsp coconut oil, room temperature
  • 1 tsp vanilla bean extract
  • ⅓ cup maple syrup
  • 10 medjool dates, pitted
  • Top Layer
  • 250g coconut cream
  • 200g dark cooking chocolate, vegan
  1. Base Layer
  2. Line a 9” x 9” square baking tin with parchment paper, set aside.
  3. Place almonds in a high speed food processor, pulse on high until almonds are broken up, leaving a few larger chunks.
  4. To the processor, add medjool dates, desiccated coconut and coconut oil, blend on high until well blended and mixture begins to stick together.
  5. Press mixture into prepared tin. Refrigerate.
  6. Middle Layer
  7. In the same processor, combine all middle layer ingredients. Blend on high until smooth and thick.
  8. Spread mixture evenly over base layer. Refrigerate for 15-20 minutes or until just set to the touch.
  9. Top Layer
  10. In a double boiler over low-medium heat, melt coconut cream and chocolate together, stirring occasionally until smooth and shiny.
  11. Once completely melted and smooth, remove from heat and let cool and thicken for 10 minutes.
  12. Pour over middle layer.
  13. Refrigerate for 1-2 hours or until topping is completely set.
  14. Cut into slices and enjoy!
Store in an airtight container, refrigerated, for 1 week.



    1. Thanks Thalia! How gooood is caramel slice??! I think you will absolutely LOVE this vegan version! I hope you give it a go, it’s incredibly addictive! xx

    1. Thanks Bethany! I couldn’t agree more!! Chocolate + caramel… I’m already drooling! I must make another batch, I hope you make one for yourself, you won’t regret it! xx

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