These easy Vegan Caramel Slices are made with simple ingredients for the perfect no-bake freezer treat when you're craving something sweet.
DROP EVERYTHING. If you love a classic caramel slice or grew up on Twix bars, this homemade vegan version is about to become your new favorite freezer treat. I'm always looking for ways to recreate fun desserts at home, and this one absolutely delivers: rich, chewy, and candy-like, made with simple pantry staples and zero baking required.
It has that same gooey caramel layer and chocolate topping you remember, but it's naturally sweetened with Medjool dates and built on an oat-based crust for added fiber and whole grains. As a dietitian, I love a better-for-you treat that still tastes like the real thing, and this one fits right in with some of my other favorites like my fudgy flourless sweet potato brownies, protein peanut butter cups, and high-protein cottage cheese ice cream.
Why This Recipe Is Dietitian Approved
- No-bake recipe that's easy to make with just a handful of wholesome ingredients.
- Perfect freezer treat to keep on hand whenever you're craving something sweet.
- Naturally sweetened with dates, providing fiber and natural sweetness without refined sugar.
Vegan Caramel Slice Recipe
Ingredients, Swaps, & Tips
Shredded Coconut: Adds texture and a subtle coconut flavor to the base. If you're not a fan of coconut, simply replace it with additional oat flour.
Medjool Dates: The key to the naturally sweetened caramel layer. For the smoothest texture, soak the dates in warm water for about 30 minutes before blending, especially if they're on the drier side. Don't forget to remove the pits prior to blending.
Oat Flour: Creates a soft, sturdy base while adding whole grains and fiber. Store-bought oat flour works well, or simply blend rolled oats until finely ground. Note that I have not tested with any other flour, however almond flour should work!
Peanut Butter: The secret ingredient to a gooey caramel. Natural peanut butter works best, though almond butter can also be used.
Chocolate Chips: Melted chocolate creates the classic topping. Use your favorite semi-sweet or dark chocolate chips, or choose a dairy-free variety to keep the recipe vegan like these.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a food processor or high powered blender, combine base ingredients until a cookie dough begins to form.
- Press cookie dough into the bottom of a parchment lined rectangular loaf pan and set aside.
- Taking out the food processor or high powered blender again, combine caramel layer ingredients and blend until smooth. Spread evenly over the top of the cookie layer combine caramel layer ingredients in a high powered blender.
- Freeze for 30 minutes.
- Once 30 minutes is up, remove from freezer. Using a double boiler over medium heat, combine chocolate chips and coconut oil, stirring frequently until chocolate is evenly melted.
- Pour chocolate over middle layer, top with flaky sea salt if desired and freeze for at least 4 hours (preferably overnight).
- Once chocolate has hardened, slice into even squares and store in the freezer!
Substitutions
Gluten Free
Use certified gluten-free oat flour, or blend certified gluten-free rolled oats into a fine flour. Almond flour should also work in place of oat flour.
Vegan
This recipe is naturally vegan and dairy-free. Just make sure to use dairy-free chocolate chips.
Nut Free
I have not yet tested a nut-free variation, however I think replacing the peanut butter with sun butter or a seed butter of choice would work great.
Equipment
- Food processor
- Loaf pan
Storage
These vegan caramel slices are best stored in the freezer due to their soft, gooey caramel layer. The caramel stays perfectly chewy when frozen, so they can be enjoyed straight from the freezer without being too hard to bite into.
Store in an airtight container in the freezer for up to 1 month for the best texture and freshness, though they're unlikely to last that long!
Top Tips for Success
Soak the Medjool dates in warm water for about 30 minutes before blending. This helps them break down more easily and creates a much smoother, creamier caramel layer. It also prevents the mixture from becoming grainy or chunky, especially if you're not using a high-powered blender.
Frequently Asked Questions
Your dates may be too dry. Soak them in warm water for 20-30 minutes before blending to help them break down into a sticky mixture that binds the bars properly.
Yes, the caramel layer stays soft (almost fudge-like), so freezing is what gives the bars their sliceable texture without them falling apart. They're best stored and enjoyed straight from the freezer.
Yes, as long as you use certified gluten-free oats or oat flour.
Yes. Simply use a larger pan such as an 8x8 or 9x9 instead of a loaf pan so the layers aren't too thick and set evenly.
These vegan caramel slices are made with simple ingredients like oats, peanut butter, coconut, and Medjool dates. While they're still a dessert, they're naturally sweetened and include fiber and healthy fats, making them a more nutrient-dense option compared to a traditional caramel slice.
More No-Bake Sweet Treats
If you liked these vegan caramel slices, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these vegan caramel slices, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Vegan Caramel Slice
Ingredients
Base:
- 1 cup oat flour
- ½ cup unsweetened shredded coconut
- 4 tablespoon milk of choice
- 4 medjool dates seeds removed
Caramel Layer
- 1 cup medjool dates seeds removed
- ¼ cup peanut butter
- 2 tablespoon water or milk
- ¼ tsp salt
- 1 teaspoon vanilla
Chocolate Layer
- 1 cup chocolate chips (use dairy free if vegan)
- 1 tsp coconut oil
Instructions
- In a food processor or high powered blender, combine base ingredients until a cookie dough begins to form.
- Press cookie dough into the bottom of a parchment lined rectangular loaf pan and set aside.
- Taking out the food processor or high powered blender again, combine caramel layer ingredients and blend until smooth. Spread evenly over the top of the cookie layer combine caramel layer ingredients in a high powered blender
- Freeze for 30 minutes.
- Once 30 minutes is up, remove from freezer. Using a double boiler over medium heat, combine chocolate chips and coconut oil, stirring frequently until chocolate is evenly melted.
- Pour chocolate over middle layer, top with flaky sea salt if desired and freeze for at least 4 hours (preferably overnight).
- Once chocolate has hardened, slice into even squares and store in the freezer!
Mylie says
I actually can't even express how good these are. The date caramel combined with the dark chocolate on top is what dreams are made of. Obsessed!!
Prathibha Kumar says
Can I eliminate the peanut butter?
Mary Lou says
Love these easy sweet treats. Thanks I have printed a few.