Indulge in this Healthy Caramel Slice that’s free from refined sugar but packed with flavour and wholesome ingredients. With a nutty oat base, luscious date caramel, and a rich dark chocolate topping, this treat is perfect for satisfying your sweet tooth. Whether for a snack, dessert, or special occasion, this caramel slice is sure to impress.
I'm currently 38 weeks pregnant and making up batches of yummy food to store in my freezer for postpartum. I am all for healthier, sugar free desserts that are still super rich and delicious, but packed with good things to keep me nourished. This healthy caramel slice is perfect!
Looking for other healthier desserts? You'll love my Vegan & Gluten Free Sticky Date Pudding or my Peanut Butter Cookie Dough Bliss Balls.
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Why you should make this Healthy Caramel Slice
Nutritious and Delicious: Packed with fibre, healthy fats, and natural sweetness from dates and maple syrup, this slice is both indulgent and nourishing.
Simple and No-Bake: No oven required! This easy recipe comes together quickly with just a food processor and some chill time.
Allergy-Friendly: Naturally gluten-free, dairy-free, and vegan, it’s a crowd-pleaser for a variety of dietary needs.
Ingredients
- Rolled Oats: Provide a hearty, fibre-rich base.
- Medjool Dates: Add natural sweetness and a chewy texture.
- Maple Syrup: A natural sweetener that complements the caramel flavour.
- Flaxseed Meal: Rich in omega-3 fatty acids and helps bind the base.
- Shredded Coconut: Adds a light, tropical flavour and texture.
- Brazil Nuts: Provide selenium and a creamy texture to the base.
- Almonds: Add crunch and a subtle nutty taste.
- Cashew Butter: Lends creaminess to the caramel layer.
- Dark Chocolate: A rich topping that perfectly balances the sweetness of the caramel.
- Coconut Oil: Helps prevent chocolate from cracking when slicing.
- Sea Salt: For a salted caramel flavour.
See recipe card below for quantities and full instructions
Instructions
- Step 1: Blend base ingredients then press into baking dish.
- Step 2: Blend caramel ingredients.
- Step 3: Spread the caramel on top of the base.
- Step 4: Melt the chocolate with coconut oil and pour over the caramel. Set in the fridge for 30 - 60 minutes.
Hint: Make sure the base mixture is sticky enough to hold together when pressed. If it’s too dry, add a small amount of maple syrup or water until it binds.
Substitutions
Coconut Nectar: Replace maple syrup with coconut nectar for a similar sweetness.
Peanut Butter: Swap cashew butter for peanut butter for a slightly different flavour profile.
Walnuts: Use walnuts instead of brazil nuts or almonds for a softer texture.
Variations
Nut-Free Option: Replace nuts with sunflower or pumpkin seeds for a nut-free alternative.
Layered Delight: Add a thin layer of crushed nuts or seeds between the caramel and chocolate for extra texture.
Storage
Keep the caramel slices in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze them in a sealed container for up to a month. Allow them to thaw slightly before serving for the best texture.
Top Tip
Use a sharp knife warmed slightly under hot water to cut extra neat slices.
Recipe video for Healthy Caramel Slice
FAQ
Can I use a different sweetener?
Yes, you can use agave syrup or honey (if not vegan) as substitutes for maple syrup.
How do I store these slices?
Store them in an airtight container in the fridge for up to a week or in the freezer for up to a month.
Can I make this nut-free?
Absolutely! Swap the nuts with seeds like sunflower or pumpkin seeds for a nut-free version.
Related
Looking for other recipes like this? Try these:
Healthy Caramel Slice (sugar free & no bake)
Equipment
- 1 baking dish approx 26 x 18 x 4 cm
- baking paper
- food processor
- spatula
- bench scraper optional
Ingredients
Base
- 1 ½ cups rolled oats or quick oats
- 3 medjool dates
- ⅓ cup maple syrup
- ⅓ cup flax seed meal
- ¼ cup shredded coconut
- 12 brazil nuts
- ⅓ cup almonds
Caramel
- 20 medjool dates
- ⅓ cup cashew butter
- ¼ cup maple syrup
- 1 teaspoon sea salt flakes or ½ teaspoon fine sea salt
Chocolate
- 150 g dark chocolate 100% dark
- 1 tablespoon coconut oil I prefer unscented but normal is fine too
Instructions
- Line your baking tray with baking paper.
- Add all of the base ingredients to a food processor and process until a fine, slightly crumbly mixture forms. You want it to be quite sticky, so that when pressed, it stays together. Add an extra couple of tablespoons of maple syrup if needed to ensure mixture is nice and sticky. Transfer this to the lined baking tray and pack very firmly into the tray. Use a bench scraper (or the flat surface of something like the bottom of a cup, to evenly compress the mixture).
- Add the caramel ingredients to your food processor and process until you have a smooth, thick caramel. Spread this over the base and again use a bench scraper or something similar to get it as flat and even as possible.
- Melt the chocolate with the coconut oil and mix well (I zap it in the microwave in 15 second increments) and pour over the caramel. Place in the fridge to set for 30 - 60 minutes.
- Slice up and enjoy!
Notes
- Achieving the Perfect Base: Make sure the base mixture is sticky enough to hold together when pressed. If it’s too dry, add a small amount of maple syrup or water until it binds.
- Cutting Clean Slices: Use a sharp knife warmed slightly under hot water to cut neat slices without cracking the chocolate layer.
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