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Home » Plant-Based Recipes » Healthy Dessert Recipes » BEST chocolate caramel slice (vegan)

BEST chocolate caramel slice (vegan)

Published: Dec 5, 2021 · Modified: Mar 2, 2022 by Lauren Glucina • Naturopath, Nutritionist

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Raw Vegan Caramel Slice

Hands-down the best caramel slice you’ll ever try - made with dark chocolate and salted macadamia nuts, it's entirely vegan, gluten, dairy and refined sugar free. This healthy twist on the original is a recipe you're going to LOVE.

A stack of homemade vegan caramel slice.

I created this vegan caramel slice shortly after my raw chef training, and nearly a decade later it is still ridiculously good, and still one of the most popular recipes here on the blog.

Each individual layer is delicious on its own, and combined they create something out of this world.

Chocolate caramel slice is a bakery favourite in Australia and New Zealand, but you may know it better as Millionaire’s shortbread, caramel shortbread or just as caramel squares. Same same.

This recipe uses all natural ingredients – without the usual (and highly inflammatory) suspects such as white flour, golden syrup, sweetened condensed milk and vegetable oil. It’s suitable for those with various dietary restrictions (such as gluten free, dairy free).

Despite the more wholesome ingredient list, this is as rich and lush as you can possibly get – so enjoy a smaller serving size as I can tell you, she’s nutrient dense this one!

I looooove this recipe, the best healthy caramel slice recipe I’ve tried!" – Dearna, via Instagram.

Jump to:
  • 💗Why you'll love this recipe
  • 🥥Ingredients
  • 👌Expert tips
  • 👩‍🍳How to make caramel slice
  • 🙋‍♀️FAQ's
  • 🍒More raw desserts
  • 📖Recipe

💗Why you'll love this recipe

  • Rich and delicious
  • No refined flour or sugar, sweetened condensed milk or vegetable oil
  • Packed with whole food ingredients like dates, nuts, coconut and buckwheat
  • Naturally gluten free and 100% plant-based
  • A truly easy caramel slice - no bake, no thermometers needed!

🥥Ingredients

A few notes on the key ingredients –

  • Whole Medjool dates: they’re big, fat and juicy with a hint of caramel to their taste. You could use regular dates at a pinch, but Medjool are without a doubt going to give you a better end result
  • Macadamia nuts: natural, not roasted
  • Maple syrup: 100% pure, no added sugar
  • Raw buckwheat groats: we’ll be blitzing these quickly to create a rough meal
  • Cashew butter: natural, unsalted – though if you can only find salted, omit the extra sea salt in the caramel layer, or add a little and taste test
  • Soy lecithin: source an organic brand, the lecithin helps emulsify and thicken the caramel, it’s also rich in choline, a B vitamin required for the synthesis of a neurotransmitter called acetylcholine, important for healthy moods, cognition and memory

You’ll also need coconut oil, raw cacao powder, lemon juice, vanilla extract and desiccated coconut.

While most other ‘healthier’ chocolate caramel slice recipes use date and tahini, or date and almond butter for the caramel, these combinations fall short for me. They’re just overpoweringly sweet and lack depth.

For some alchemical reason, macadamias with lemon, sea salt, pure maple syrup, vanilla and creamy cashew butter make a banging caramel. Trust me – you’re going to love it.

Flat lay of all the ingredients needed to make this recipe: buckwheat, desiccated coconut, coconut oil, vanilla, maple syrup, cacao powder, lemon juice, soy lecithin granules, cashew butter, macadamia nuts, Medjool dates and sea salt
Ingredients for a healthier chocolate caramel slice

👌Expert tips

Before we get to the how-to, here are a few expert tips for success:

  • If your Medjool dates are dry, hydrate them by soaking in water warm first
  • When making the chocolate caramel slice base, don’t over blend the buckwheat groats, having some texture is what gives it a biscuit-like crunch
  • My preference is to use vanilla paste over extract for the caramel filling. It darkens the colour of the caramel, and adds beautiful flecks of vanilla
  • While this is a salted caramel slice – check the label of your cashew butter – if it is salted, you may not need the additional sea salt in the caramel (I always use natural, unsalted nut butters). Taste test, but err on the side of a tad salty, as the sweetness of the other two layers will perfectly balance it out
  • Heavy handed with the salt? Don’t panic – add a little more lemon juice

👩‍🍳How to make caramel slice

Prep the ingredients. If you have time, start by soaking the macadamias in water for a few hours, then drain and pat them dry with a paper towel. This just softens them in advance of blending for a smoother texture. No biggie if you forget.

Next, take a cup of whole, raw buckwheat groats, and whiz in a high speed blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.

Finally, rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.

A jar of cashew butter resting in a saucepan filled with simmering water to help soften it, for ease of blending
Cashew butter softening in a bath of warm water

Prepare the biscuit base. To make the caramel slice base, process the ground buckwheat groats, desiccated coconut and salt until combined. Then, while the motor runs, add the coconut oil and the Medjool dates, one by one.

After a minute or two, the mixture will turn into a dough, see below for the perfect texture.

Raw Chocolate Caramel Slice on a plate with a cup of tea.
This is the texture to aim for

Press this into the bottom of a lined square cake tin – it doesn’t need to be perfect, rustic looks great when you slice the end product up.

Rinse your food processor and wipe it clean ready for the next part.

Smooth the surface for clean layers when you cut the slice

Prepare the caramel. To make the vegan caramel, blend all ingredients except for the soy lecithin. Take your time – we want a nice smooth consistency.

Once done, sprinkle the lecithin granules over the top, and blend again for several more minutes until they’ve completely dissolved and you have a gooey caramel.

Wait! Did you double check your cashew butter? Is it salted? If so – you might not need all that additional sea salt. Taste test and add more if needed. 

Smooth caramel

Pour over the biscuit base, then set in the freezer. Rinse and wipe clean the food processor for the last step.

Prepare the chocolate. Blend all ingredients for the chocolate topping until combined. It will very quickly come together in a light dough.

Have a look at the consistency below – it’s thick and glossy, yet still quite spreadable.

Use a spatula to press this firmly over the set caramel, creating a nice flat surface. Try not to sneak a taste – you’ll need the entire amount to fully cover the surface. Sigh. You ate some, didn’t you?

The chocolate topping should have a soft fudge texture like this

Freeze then cut into 16 squares with a sharp knife, then cut each of those in half again to get 32 small rectangle shapes. Portion control, friends.

Now tell me, is that not the most handsome choc caramel slice you’ve ever laid eyes on?  That rustic edge! Oh my heart.

Hand holding a piece of Raw Chocolate Caramel Slice
Those layers...mmm

🙋‍♀️FAQ's

How long does chocolate caramel slice last?

You can store this slice in the freezer in an airtight container for several months. It will still be soft enough to bite into it while frozen. If you keep it in the fridge, it should be good for about a week, due to the low water content.

Why won't my caramel set?

Did you include the soy lecithin? If not, this is why. Solution – store it in the freezer.

🍒More raw desserts

  • Raw Peppermint Slice
  • Raw Snickers Cake
  • Raw Black Forest Brownie
Raw Chocolate Caramel Slice
Pin me for later!

🌿Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen. If you're after personalised health and nutrition advice, contact my clinic, I'd be happy to work with you.

📖Recipe

Chocolate Caramel Slice

Naturopath Lauren Glucina
Finally a healthy chocolate caramel slice made without condensed milk and golden syrup - this raw vegan dessert is gluten, dairy and refined sugar free yet BIG on flavour.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Total Time 1 hr
Course Dessert, Sweet
Cuisine Gluten free, Raw, Vegan
Servings 32 slices
Calories 190 kcal

Equipment

  • Blender
  • Food processor
  • 9 inch square baking tin

Ingredients
  

Base ingredients:

  • 1 cup buckwheat groats
  • ½ cup desiccated coconut
  • 15 Medjool dates
  • 2 tablespoons coconut oil melted
  • ½ teaspoon coarse sea salt

Caramel ingredients:

  • 1 heaped cup macadamia nuts ideally soaked in water for several hours, then drained and dried
  • ½ cup coconut oil melted
  • ¼ cup pure maple syrup
  • ¼ cup raw cashew butter natural, unsalted
  • 2 teaspoons vanilla paste (ideal) or extract
  • 1 tablespoon soy lecithin granules
  • 1 tablespoon lemon juice
  • 1 teaspoon coarse sea salt see notes

Chocolate layer:

  • ½ cup raw cashew butter natural, unsalted
  • ½ cup pure maple syrup
  • ½ cup raw cacao powder
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla paste (ideal) or extract
  • pinch coarse sea salt

Instructions
 

Prep:

  • If you have time, soak the macadamia nuts in water for several hours, then drain and pat dry. No biggie if you don't, but this helps them blend easier.
  • Take a cup of whole, raw buckwheat groats, and whiz in the blender for up to five seconds, to break down into a rough meal/powder, retaining some whole groats for a biscuit-like texture.
  • Rest the jar of cashew butter in a small saucepan filled with hot or simmering water, to soften for easy blending.

Biscuit base:

  • Blitz the buckwheat flour, coconut and salt in the food processor till the mix is nice and crumbly.
  • Add the coconut oil, then the Medjool dates, one by one.
  • You should end up with a sticky dough that will hold nicely when pressed together.
  • Line a 9 inch square baking tin with baking paper, and press the dough evenly into the bottom of the tin. Clean the food processor for the next step.

Caramel layer:

  • Blend all ingredients except the lecithin granules till nice and creamy. Take your time, aim for a smooth texture.
  • Sprinkle the lecithin over the top and blend again for several minutes until completely dissolved.
  • Spread evenly over the biscuit layer, set in freezer. Clean the food processor for the next step.

Chocolate topping:

  • Blend until combined, the texture will resemble a light dough or thick truffle.
  • Use a spatula to spread over the firm caramel layer, set in freezer.
  • Cut the slice into 32 equal rectangles and serve.
  • Best kept in the fridge or freezer.

Video

Notes

  • If your Medjool dates are dry, hydrate them by soaking in water warm first
  • When making the caramel slice base, don’t over blend the buckwheat groats, having some texture is what gives the base a biscuit-like crunch
  • My preference is to use vanilla paste over extract for the caramel filling. It darkens the colour of the caramel, and adds beautiful flecks of vanilla
  • While this is a salted caramel slice – check the label of your cashew butter – if it is salted, you may not need the additional sea salt in the caramel (I always use natural, unsalted nut butters). Taste test, but err on the side of a tad salty, as the sweetness of the other two layers will perfectly balance it out
  • Heavy handed with the salt? Don’t panic – add a little more lemon juice

Nutrition

Calories: 190kcalCarbohydrates: 19gProtein: 3gFat: 13gSaturated Fat: 6gSodium: 28mgFiber: 2gSugar: 13gCalcium: 30mgIron: 0.7mg
Keyword Chocolate Caramel Slice
Tried this recipe?Let us know how it was!
My World famous Raw Chocolate Caramel Slice. This lush raw dessert has a buckwheat and coconut ‘biscuit’ base, with a caramel filling made from macadamia nuts, cashew, maple and lemon, with a thick and dreamy chocolate icing. #vegantreats #vegandesserts #vegansweet #vegandessertideas #rawvegan #caramelslice #dairyfreedesserts #glutenfreedesserts #rawcaramelslice #caramelslicevegan #vegancaramel #healthydessertideas #dessertideas #treatideas #chocolatecaramelslice #unbakeslice #AscensionKitchen // Pin to your own inspiration board //

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. Regina Octavia

    April 09, 2021 at 6:56 pm

    5 stars
    can you change macadamia nuts into almond ?

    Reply
    • Lauren Glucina • Naturopath, Nutritionist

      May 14, 2021 at 11:16 am

      Cashews quite possibly, almonds no. No guarantees as I haven't tried it myself - let me know how it goes?

      Reply
  2. Helen McKenna

    August 06, 2017 at 12:37 am

    Hi Mary, you could actually work this out yourself, although it would take a bit of Google work, but you seem really keen:))

    Reply
  3. Barbera van der Wolf

    March 09, 2017 at 7:48 am

    Can I use anything else for the nut butter, because i'm allergic for nuts. Hope to hear from you.

    Reply
    • Ascension Kitchen

      March 10, 2017 at 1:35 pm

      Hi Barbera, I suggest using a combination of melted coconut butter with sunflower seed butter. However, I haven't tried this myself yet so please note I can't give any guarantees as to what the end result will be! Please let me know how you get on 🙂

      Reply
  4. Jasmin Swift

    October 01, 2019 at 3:43 am

    My daughter is allergic to Cashews, Peanuts and Pistachios. May I substitute the cashew for almonds?

    Reply
  5. Tamsin Jane Wood

    October 01, 2019 at 3:52 am

    what's a good substitute for Lecithin?

    Reply
  6. The Ruby Apron

    October 01, 2019 at 3:53 am

    This looks amazing!

    Reply
  7. Rachel Finn

    October 01, 2019 at 3:53 am

    What is the nutritional information for these?

    Reply

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ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

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