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No Bake Vegan Caramel Slice



For 8 servings


  • 1 cup rolled oats

  • 1/4 cup hemp seeds

  • 1/4 cup finely shredded coconut

  • 5 pitted medjool dates

  • 2-4 tablespoon of water


  • 1/2 cup roasted peanut butter (or any nut butter like almond butter)

  • 1/4 cup plant milk (such as oat or almond)

  • 5 pitted medjool dates

  • 1/4 tsp of sea salt 

Chocolate Top Layer: 

  • 100grams of dark chocolate, melted

  • Toasted coconut ribbons for topping, (optional)


  1. Line a 9 x 5 inch dish with baking paper. 

  2. In a food processor, combine the crust ingredients and blend until sticky and smooth. If it feels dry, add a teaspoon of water at a time until it sticks together. Spread into the bottom of the prepared lined baking dish, making sure to flatten it out and get it evenly into all the corners.

  3. Next, without cleaning the food processor add the caramel layer ingredients. Blend until smooth, stop to scrape down the sides, and blend again until the plant milk is fully incorporated. Smooth evenly on top of the crust layer. Place in the freezer whilst completing final layer.

  4. Melt the dark chocolate in the microwave or in a double boiler. Pour over the caramel layer and smooth evenly.

  5. Place in the freezer, sprinkling the toasted coconut ribbons on top after 5 minutes or so. Return to the freezer for a few hours to set.

  6. Slice and keep in an airtight container in the freezer, should keep for 1 to 2 weeks. 

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