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Vegan Caramel Slice Recipe

Vegan Caramel Slice

Need I say more…



  • Base
    • 2.5 c nuts (pecan, cashew, almond, hazelnut or walnuts)
    • 1 c dessicated coconut
    • 4 fresh dates (remove seeds)
    • 1/4 tsp cinnamon
    • 1 tbsp maple syrup
    • 2 tbsp LSA (ground linseed, sunflower, almond)
    • 2 tbsp water
  • Caramel
    • 1 c liquid coconut oil
    • 1/2 c nut butter
    • 1 tsp vanilla paste
    • pinch salt
  • Chocolate top
    • 130g cocoa butter
    • 1/2 c cacao powder
    • 1/4 c maple syrup
    • 1 tbsp rice malt syrup


  1. Combine all the base ingredients in food processor and blend until well combined.  Line a 20x10cm slice tin with greaseproof paper and firmly press base mixture into the tin. Freeze.
  2. Place all caramel ingredients in food processor and blend until smooth and well combined.  Pour over base and spread evenly.  Freeze.
  3. Put cacao butter in a pan and gently melt over a low heat.  Once melted, remove the pan from heat and add the remaining ingredients, whisking until well combined.  Pour over the caramel and freeze again to set.  Cut into bite-sized pieces and keep in fridge or freezer
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