Vegan Salted Caramel Slices By Shani Mohfat
Vegan ✔ Refined Sugar-Free ✔ Nut-Free ✔
Vegan, nut-free, gluten-free, refined sugar-free, no-bake salted caramel slices?! Is this a dream? Not at all. Health coach Shani Mohfat has prepared for you these slices that are made with an oat cookie base, date caramel center, and a homemade chocolate topping! If you love Twix and are looking for a healthy alternative, you just found it.
We love this recipe even more - if that’s even possible - because it keeps well in the fridge and is absolutely easy to whip up if you forgot about that dinner invitation later today. It will most definitely impress your friends and family!
Shani’s recipe of Vegan Salted Caramel Slices fits everyone’s diet! It is vegan, gluten-free, and refined sugar-free. It is made with clean ingredients that are easy to digest and are very filling. These Caramel slices are completely guilt-free and super nutritious. No gluten means no bloating. The recipe contains good fat that makes you feel full for a longer time. They are found in tahini, coconut oil, and oats. Tahini is rich in antioxidants, full of healthy fats, vitamins, and minerals, anti-inflammatory, promotes bone health, and many more benefits.
Are you convinced yet? So grab that bowl and your ingredients, and let’s get started!
You will need:
- Food processor
- 1 whisk
- 1 bowl
You can find all the ingredients listed below on Mint Basil Market.
BASE LAYER INGREDIENTS
- 1 & ½ cup of oats
- Medjool dates
- Pink Himalayan salt
CARAMEL CENTER INGREDIENTS
- ½ cup of maple syrup
- 1 cup of tahini
- 1 cup of melted coconut oil
- Pinch of pink Himalayan salt
- Vanilla beans or vanilla powder
CHOCOLATE TOP INGREDIENTS
- ½ cup raw cacao powder
- ½ cup nut-free milk or oat milk
- ½ cup melted coconut oil
- ½ cup of maple syrup
This recipe is divided into three easy parts. So let’s get started!
I - Making the biscuit base
Start by adding the oats to the food processor.
Add a pinch of pink Himalayan salt to taste.
Add the Medjool dates. Make sure that the ones you use are juicy ones. If they are not juicy, you can soak them in boiling water for 10 mins to plump them up. Remove the pit and add the dates one after the other to the food processor while the blade is on.
When the mixture holds together and doesn’t crumble, you can start adding it to a rubber cookie or muffin baking tray. If the mixture is still crumbling, you can add more Medjool dates. And why rubber? Because we will not be baking this dessert and it is easier to pop the slices out after being in the fridge using a rubber tray.
II - Making the caramel center
While your biscuit base is in the freezer, dump 1 cup of tahini into a bowl. Then add 1 cup of melted coconut oil and half a cup of maple syrup.
Add a pinch of pink Himalayan salt to taste. Grab a spoon and scoop the vanilla beans out of the bean. You can replace this step with vanilla powder free of sugar.
Grab your cookie tray again and pour a centimeter or less thick mixture. You can put the tray in the freezer now to get started on your chocolate topping!
III - Making the chocolate top
While your base and center are chilling in the freezer, prepare the chocolate topping by adding to the blender the maple syrup first, then the milk, the raw cacao powder, and finally a pinch of pink Himalayan salt.
Blend the ingredients together until they are at room temperature. After you make sure that they are at room temp, add the coconut oil and blend again.
Pour your chocolate topping over the biscuit and caramel base. Make sure to shake the tray to get all the air bubbles out, then you can stick the tray back in the freezer for 30 mins, and it's ready!
You can use the leftover chocolate sauce to decorate your slices. If you don't wish to decorate, cut the quantities in half, instead of half a cup use a quarter cup.
Enjoy! If you have tried this recipe or have any questions, please don't hesitate to reach out.