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5 from 11 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 minutes
Cook Time20 minutes
Resting Time3 hours
Total Time3 hours 50 minutes
Cuisine: Australian, British, Vegan
Servings: 16 slices
Author: Anthea

Ingredients

Base

Caramel filling

Chocolate topping

Instructions

  • Preheat the oven to 180°C (350°F). Line a 20 cm or 23 cm (8 inch or 9 inch) square cake tin with baking paper.

Base:

  • 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 118-121°C (244-249°F) or the 'firm ball' stage (note 2). 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 for at least 1 hour.

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.

Notes

  1. 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.
  2. To see if the caramel has reached a 'firm ball', drop a little caramel into a glass of iced water and wait for 10 seconds. It's ready when it turns into a ball which has a firm exterior but softens a little when pressed. This is a rough way to predict the texture of your final caramel. If the caramel is too soft, cook it for a little longer. If the caramel is a very firm ball which doesn't 'give' when pressed, it has been cooked for too long. If so, add some water to the mixture and heat again.

Nutrition

Serving: 1 slice | Calories: 529kcal | Carbohydrates: 65g | Protein: 4g | Fat: 29g | Sodium: 244mg | Potassium: 44mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1082IU | Calcium: 176mg | Iron: 1mg
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