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Vegan Caramel Slice

Crunchy biscuit base and gooey date caramel topped off with a layer of chocolate. Gluten free, 10 ingredients and easy to put together.
Course Dessert
Servings 16 Squares



  • 1 3/4 cup almond meal
  • 1/2 cup tapioca flour
  • 1/4 cup unrefined coconut oil melted
  • 2 tbsp rice malt syrup

Date caramel:

  • 3 tbsp unsweetened almond milk
  • 1 1/2 tbsp 100% peanut butter
  • 18 medjool dates roughly 1 1/2 cups pitted and chopped into quarters
  • 1 tsp vanilla extract
  • 1/8 tsp salt or to taste


  • 1/4 cup unrefined coconut oil
  • 2 tbsp rice malt syrup
  • 1/4 cup cocoa or cacao powder


For the base:

  • Preheat oven to 180°c (356°f) and line a 20cm square pan with baking paper. Set aside.
  • Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup, and mix until it all comes together.
  • Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes, or until it is just lightly browned on top. Set aside.

For the date caramel:

  • Add all the ingredients into a high speed blender or food processor (adding the wet ingredients first if you're using a blender as this makes it easier to mix). Blend until smooth, stopping to scrape down the sides when needed.
  • Add the caramel onto the base, and pop it into the freezer for an hour.

For the chocolate:

  • Add the coconut oil and rice malt syrup into a small pot over low heat. Take the pot off the heat when the ingredients are just melted, and whisk in the cocoa powder.
  • Take out the pan out from the freezer, and use a spoon to even out the caramel layer best you can. Pour the chocolate on top and freeze for a further 15 minutes.
  • Cut into 16 squares and they're ready to eat. Store in an airtight container in the freezer (you can eat them right out of the freezer or wait a few minutes to soften).
Keyword Caramel, vegan