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5 from 2 votes

Vegan Caramel Slice (no dates)

Classic vegan caramel slice made the traditional way with NO DATES! Buttery shortcrust base, sticky caramel filling and crackly layer of chocolate.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: Australian, British, Vegan
Servings: 16 people



Caramel filling

Chocolate topping

  • 1 ¼ cups (210g) roughly chopped vegan chocolate
  • 3 tbsp (45g) coconut oil, or liquid vegetable oil


  • Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) square cake tin with baking paper.


  • Add all the ingredients to a bowl or food processor and mix until combined. The mixture should stick together when it is pinched between two fingers. Add a little more water if the mixture is too crumbly or a tablespoon of flour if the mixture is too soft.
  • Firmly press the base mixture into the tin. Bake in the oven for 10 minutes.

Caramel filling:

  • Add all ingredients to a saucepan over medium-high heat. Simmer for 15 minutes while constantly stirring or until the caramel is a deep golden brown colour and has reached the 'hard ball' stage (120°C or 250°F)**. Pour the caramel into the tin and set aside in the fridge for at least 2 hours.

Chocolate layer:

  • When the caramel is firm to the touch, start making your chocolate layer.
  • Add all ingredients to a small saucepan or double boiler over low heat. Mix until melted. Pour the melted chocolate on top of your caramel layer and return the slice to the fridge to set.

To serve:

  • Remove the caramel slice from the fridge and pull the baking paper to remove it from the tin. Use a sharp knife to cut the slice into squares or rectangles.
  • Store the caramel slice in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 1 month.


* Do not omit the liquid sweetener as it helps prevent the caramel from crystallising. Apparently maple syrup does not work as it as a too high water content.
** The 'hard ball' stage is when you drop a little caramel into a glass of iced water and it forms a hard ball. The exterior is firm but it softens when pressed. If the caramel is too soft, cook it for a little longer.
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