No bake Vegan caramel slice

Here it is guys! The vegan caramel slice I made to suit just about every need, Booooyaaaa! It's Vegan/Grain free/Paleo friendly/Nut free/Gluten Free & Refined sugar free! Woof that was a mouth full! If you haven't already gathered I happen to love experimenting with combinations of ingredients and this was just that, an experiment that actually turned out tasting Ahhhhmazing! I can't wait to make it again, it's a perfect little treat to have in the fridge for when your craving something naughty :) .


You will need: Approx 15cm-20cm x 10cm rectangular flan tin with push out base.


Ingredients for base
  • 1 1/2 cups shredded coconut
  • 7-8 very soft medjool dates
  • Pinch cinnamon
Ingredients for caramel layer
  • 1/2 cup full fat coconut cream
  • 5 soft medjool dates
  • 1 tsp mesquite powder
  • 2 tbs 100% pure maple syrup
  • 1 tbs coconut oil
  • 1/2 cup tahini paste
  • few drops natural vanilla essence


  1. Blend all base ingredients in a food processor until almost dough like. (You will need to stop a few times to scrap down the sides.)
  2. Press dough evenly into the bottom of your flan tin.
  1. Place all caramel ingredients in a food processor and blend for a while until you have a very smooth creamy consistency. You will once again need to stop processing a few times to scrape down the sides.
  2. Pour over the top of your base and freeze until set.
Method for Chocolate Layer

Once the caramel has set, melt approx 80g – 90g block vegan/refined sugar free chocolate and pour over the top.

* Alternatively you can make your own by mixing 3 tbs melted coconut oil,  1 heaped tbs cacao powder, 1/2 tsp vanilla powder, pinch cinnamon & 1 tbs pure maple syrup. (Please note, if doing it this way the chocolate layer will not be as thick or solid as pictured. ) 

Set in fridge and store in an air tight container.

Enjoy x

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