This no-bake Vegan Salted Caramel Slice is everything I crave in a dessert—rich, indulgent, and made with wholesome ingredients. With a chewy almond-oat crust, a silky date-tahini caramel layer, and a chocolatey topping sprinkled with flakey sea salt, every bite is a perfect balance of sweet and salty. Best of all, it comes together without an oven, making it ideal for a quick treat or healthy freezer snack.
Why You’ll Love This Recipe
I love how simple this recipe is to make and how impressive the result looks and tastes. The natural sweetness from Medjool dates, paired with the nuttiness of tahini and the smooth chocolate topping, makes it one of my go-to desserts for any occasion. It’s dairy-free, gluten-free, refined sugar-free, and packed with good-for-you ingredients—yet tastes like something you’d get at a fancy bakery. Whether I’m prepping for guests or just stocking my freezer for the week, I always feel good about making a batch of these.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust
oats
walnuts
vanilla protein
melted coconut oil
pure maple syrup
Caramel
medjool dates
tahini
vanilla extract
warm water
Topping
chocolate chips
coconut oil
flakey sea salt
Directions
Step 1: Prepare the crust by combining all the ingredients in a food processor. I blend until the mixture sticks together and the oats are broken down. Then I press it firmly into a lined loaf pan to create the base.
Step 2: For the caramel layer, I soak the Medjool dates in hot water for 10 minutes to soften them, then drain and pat dry. I blend the dates, tahini, vanilla extract, and a bit of warm water until smooth and creamy. I spread this evenly over the crust and freeze it to set.
Step 3: I melt the chocolate chips and coconut oil together until smooth, then pour it over the caramel layer. After spreading it evenly, I pop the whole thing back in the freezer to harden.
Step 4: Once set, I sprinkle flakey sea salt on top, slice into bars, and enjoy.
Servings and timing
This recipe makes about 12 bars. Prep time: 30 minutes Chill time: 30–60 minutes for optimal slicing and layering Total time: Around 1 hour
Variations
I like to switch things up occasionally depending on what I have in the pantry:
Nut butter: Instead of tahini, I sometimes use peanut butter, almond butter, or cashew butter for a slightly different flavor in the caramel.
Protein powder: When I don’t feel like using protein powder, I substitute it with 1–2 tablespoons of extra oats.
Chocolate topping: Dark chocolate chips or homemade chocolate work just as well if I want to adjust the sweetness or richness.
storage/reheating
I store these slices in an airtight container in the fridge for up to 1 week. For longer storage, I wrap each slice individually and keep them in the freezer—they stay fresh for up to 3 months. When I want one, I just let it thaw at room temperature for about 15 minutes and it’s ready to enjoy. There’s no need to reheat them since they’re meant to be served chilled or slightly softened.
FAQs
Can vegans eat caramel?
Traditional caramel is made with butter and cream, but I make this version using dates and tahini, which keeps it completely vegan and naturally sweetened.
How do I store this healthy caramel slice recipe?
I keep the slices in the fridge for up to a week, or freeze them individually for longer storage—up to 3 months.
What is the best way to slice into individual pieces?
I chill the slice in the freezer for about an hour before cutting. This makes the layers firm and clean cuts much easier.
Can I leave out the protein powder?
Yes! I simply swap it out for 1–2 tablespoons more oats, and it works beautifully.
What can I use instead of tahini?
If I’m out of tahini or just want a different flavor, I go for peanut butter, almond butter, or cashew butter—each adds a unique twist to the caramel layer.
Conclusion
This Vegan Salted Caramel Slice is the kind of dessert that satisfies every sweet craving without compromising on ingredients or ease. It’s creamy, crunchy, chocolatey, and just salty enough to make each bite better than the last. Whether I’m entertaining or just treating myself, I know this no-bake recipe will always be a hit.
This easy no-bake Vegan Salted Caramel Slice features a wholesome oat-walnut crust, creamy date-tahini caramel, and a chocolate layer topped with flakey sea salt. It’s a healthy, indulgent treat that’s dairy-free, gluten-free, and naturally sweetened—perfect for any time you need a sweet fix.
Ingredients
Crust:
1 cup oats
1/2 cup walnuts
1/4 cup vanilla protein powder (or 1–2 tbsp extra oats)
2 tbsp melted coconut oil
2 tbsp pure maple syrup
Caramel:
1 cup Medjool dates (soaked, drained, and pitted)
1/4 cup tahini
1 tsp vanilla extract
2–3 tbsp warm water (as needed)
Topping:
3/4 cup chocolate chips (dairy-free)
1 tbsp coconut oil
Flakey sea salt (for garnish)
Instructions
Line a loaf pan with parchment paper.
In a food processor, blend oats, walnuts, protein powder, coconut oil, and maple syrup until crumbly and sticky. Press mixture into the bottom of the pan to form a crust.
Soak dates in hot water for 10 minutes, then drain and pat dry. Blend dates, tahini, vanilla, and warm water until smooth. Spread evenly over crust. Freeze for 15–20 minutes to firm.
Melt chocolate chips and coconut oil together until smooth. Pour over caramel layer and spread evenly. Freeze again for 20–30 minutes until set.
Sprinkle with flakey sea salt. Slice into bars and enjoy chilled.
Notes
Use any nut or seed butter in place of tahini for flavor variation.
Dark or homemade chocolate works well for a less sweet topping.
Chilling the slice before cutting helps with clean edges.
Swap protein powder with more oats if desired.
Store in fridge or freezer for convenient healthy snacking.
