Caramel Slice (Vegan)

Prep Time
Cook Time
Ready In

"From one of our national supermarkets. Does not include freezing or refrigeration times."

Original recipe yields 24 servings
  • BASE


  • Serving Size: 1 (36.9 g)
  • Calories 117.5
  • Total Fat - 5.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0.4 mg
  • Sodium - 46.3 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 11.3 g
  • Protein - 2.1 g
  • Calcium - 22.7 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method


Step 1

Place the cashews in a glass or ceramic bowl and cover with cold water and stand for 2 hours, drain well.

Step 2

Preheat oven to 180C/160C fan forced.

Step 3

Line a baking tray with baking paper.

Step 4

Grease and line the base and sides of slice pan.

Step 5

Spread oats over prepared tray and bake stirring half way for 6 minutes or until golden and aromatic.

Step 6

Process oats and almonds until coarsely chopped and then add dates, oil, milk and rice malt syrup and process until a sticky mixture forms and then press into prepared pan and bake for 8 minutes until firm, cool completely.

Step 7

Process the cashews until finely chopped and add the dates and coconut milk and process well, scraping the sides occasionally until well combines.

Step 8

Add the oil, rice malt syrup and salt and process until smooth.

Step 9

Spread over the prepared base using a spatula to smooth the surface and then place in the freezer for 1 hour or until firm.


Step 10

Place all the ingredients in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) and cook stirring constantly for 4 minutes or until mixture thickens and comes together.

Step 11

Pour over the filling and smooth the surface.

Step 12

Place in the fridge for 6 hours or overnight to set.

Step 13

Use a sharp knife to cut into 24 squares and sprinkle with seas salt, if using.

Tips & Variations

  • 16cm x 26cm (base measurement) slice pan
  • Food processor
  • Heatproof boil


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