Plate of delicious vegan & gluten free chocolate caramel slices

No bake chocolate caramel bars - Vegan and gluten free

This is such a good dessert recipe and it's no bake so it's pretty easy to make and tastes sooo delicious. 

Plate of delicious vegan & gluten free chocolate caramel slices


Base layer

135g Oat flour (could need a bit more)

2tsp maple syrup 

35g unsweetened shredded coconut

5 medjool dates without the seeds

4 tbsp milk of choice

Caramel layer

13 medjool dates without the seeds 

1 heaped tbsp of peanut butter or any nut butter

2 tbsp of water or any plant milk 

1 ½ vanilla

Chocolate layer

100g dark chocolate ( can be vegan ) 

1tsp coconut oil 

 Vegan & gluten free chocolate caramel slices - base biscuit layer    Vegan & gluten free chocolate caramel slices - middle caramel layer     Vegan & gluten free chocolate caramel slices - top chocolate layer 


  1. Prepare a small baking tray with parchment paper covering the bottom and the sides.
  2. In a food processor  add in the ingredients for the base layer and mix. This may take a while and you may need to use a spatula to move all the ingredients around as it may be a little sticky. 
  3. The end texture shouldn't be too sticky; you should be able to pick it up without getting it stuck onto your hands. If it's too sticky add in some more flour. If it's too crumbly add an extra date or some maple syrup.
  4. Once this is done, place it into your tray and flatten the mixture so that it's even and that it covers the base of the tin.
  5. Put this into the fridge whilst you make the caramel layer.
  6. Wash out your food processor and then add all the ingredients for the caramel layer. 
  7. Again you will most probably have to use a spatula to move all the ingredients around. The final texture should be smooth and creamy. 
  8. Add this into your tray over the base layer,once again making sure its spread evenly.
  9. Place into the fridge until the chocolate is ready.
  10. Now we need to melt the chocolate. Fill a saucepan with 1-2 inches of water and bring to a boil.
  11. Whilst the saucepan is coming to a boil, chop your chocolate into small pieces. 
  12. Place a slightly smaller , heat-safe bowl on top of the saucepan and add the chocolate to the smaller bowl with the coconut oil.
  13. Mix frequently until all the chocolate is melted. 
  14. Carefully, add the melted chocolate on top of the caramel layer evenly distributing it. 
  15. Put the final mixture in the freezer for around 15-20mins to allow the chocolate to harden.
  16. Once chocolate has hardened you can take the mixture out of the freezer, cut it up into squares and enjoy. 
  17. Do not leave out for too long as the chocolate will eventually melt. It's best to store them in the fridge.