Easy oat cookie crust, healthy date caramel filling, silky chocolate ganache on top–this Date Caramel Slice is 3 layers of sweet vegan decadence!
I almost posted a healthy non-chocolate recipe today, but with just a little over a week until Valentine’s Day I think a marathon of all chocolate things all week long is in order.
When I said “healthy” I meant cake. The almost recipe of today was cake. But Valentine’s Day is one holiday where a full-size cake really isn’t the appropriate way to celebrate, although cake is not out of the question entirely…
Pretty pink-fluff frosted cupcakes? Sure!
Snazzy shimmering cake pops? Absolutely!
A cup of chocolate cake brimming with berries? Very V-Day approved!
Small, sweet, and shareable–those are the kinds of treats that are perfect for Valentine’s.
An entire cake would just be weird. Now an entire cake blanketed in conversation hearts…nope, still weird. Possibly weirder.
There is nothing pink or heart-shaped about this recipe. But if you think about it, the combination of caramel and chocolate has been at the core of Valentine’s Day, filling red cardboard boxes next berry and nougat and ganache-centered sweets since forever. It’s true you never really know what you are going to get when you bite into those mysterious chocolate-covered morsels (unless you consult the very confusing diagram on the back of the box), but I’d be willing to bet at least one in every box will be caramel on the inside.
Instead of concealing the caramel, this Vegan Date Caramel Slice presents three delicious layers in plain sight: crust, caramel, and chocolate ganache.
The crust. Traditional caramel slice recipes typically have a shortbread crust, while more alternative and raw recipes often go with a nut + date mix. I kind of combined the two, taking the sweet, simple, crumbly-not-chewy texture of shortbread and the nubbly-ness of a nut-based crust. But naturally-sweetened and oat-based of course!
For texture, steel cut oats are the perfect chunky, chopped-nut-like choice. You could swap in actual chopped nuts or hemp seeds here instead. For the cookie part in between, oat flour and maple syrup mix to make a mildly sweet shortbread-like crust. I highly recommend adding a pinch of salt to the crust too for flavor balance!
The caramel. Keeping with the simple theme of this recipe, the caramel layer is only 3 ingredients. First is date paste, because it is already practically caramel all by itself. Then a little bit of cashew butter (or almond butter would work too, but I find the flavor to be much stronger) to thicken the filling and help it set into a slice-able consistency. And finally vanilla bean powder, because what’s caramel without a touch of sweet vanilla!
Just melt the cashew butter, mix it all up, and spread over the cookie crust.
The chocolate. Plain melted chocolate would work for the final layer, but it tends to shatter instead of neatly slicing. Adding just a few tablespoons of non-dairy milk to the chocolate chips before melting turns them into a chocolate ganache with more silkiness and much better slice-ability. And a final sprinkling of coarse salt on top is the perfect finishing touch.
Now you are just an overnight freezer stay away from a delightful date caramel sandwich! (Where the crust and the chocolate are like the bread…and the caramel is the…well you get the picture. I hope.)
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Easy oat cookie crust, healthy date caramel filling, silky chocolate ganache on top–this Date Caramel Slice is 3 layers of sweet vegan decadence!
Ingredients
Crust
- 1 cup oat flour
- 3/4 cup steel cut oats (or chopped nuts, hemp seeds, rolled oats)
- 1/3 cup maple syrup
- Pinch of salt
Date Caramel Layer
- 1 cup date paste
- 1/4 cup cashew butter (or almond butter)
- 1/2 tsp vanilla bean powder (or 1 tsp vanilla extract)
Chocolate Layer
- 3/4 cup chocolate chips
- 3 tbsp non-dairy milk
Instructions
- Preheat the oven to 350F.
- Combine all the crust ingredients in a mixing bowl and stir to combine. It should be a sticky, clumpy dough.
- Press into a baking dish (approx. 8×5″) lined with parchment paper. Bake for 15 minutes at 350F.
- Allow the crust to cool while you make the caramel layer.
- Melt the cashew butter. Combine the cashew butter, date paste, and vanilla. Whisk vigorously to combine.
- Spread on top of the crust. Freeze.
- In a bowl, combine the chocolate chips and non-dairy milk. Melt in the microwave or on the stove using a double boiler. Stir until smooth.
- Pour/dollop the chocolate on top of the caramel. Carefully spread to the edges of the pan to completely cover the caramel.
- Freeze overnight.
- Remove from the freezer a few minutes before slicing and eating.
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Thanks for the shout out, Natalie! Although I have to say if given the choice between one of these slices of heaven (see what I did there?! I’m so lame.) and one of my cupcakes, it would be WAY too hard of a choice. Guess I’ll just go with both! Because ya know, like you said, the days leading up to Valentine’s Day warrant/excuse all things chocolate, all the time. I kind of died at your idea of adding cashew butter to the date paste, to keep it caramel-y sweet but make it sliceable – that’s sometimes an issue if the date paste is a little too thin, so I seriously love that idea!! A sandwich with this heavenly crust and chocolate as the bread and a creamy caramel center…sounds like the best sandwich I’ve ever heard of in my LIFE. Putting savory sandwiches to shame!!
Hmmm I actually think I would go cupcake given that very difficult chocolate choice. I can’t resist fluffy frosting, it’s a weakness of mine. Hehe “slice of heaven” could not be more apropos here 😀 Omg the first time around I used just date paste and it all smushed out the sides the moment I sliced in–a delicious disaster! But the cashew butter is perfect, and I’m not mad about the extra buttery flavor either. Sweet sandwiches–do those still count as an acceptable lunch food? 😉 Thanks Sara?
Okay lady, I’ve seen a lot of these caramel slices on IG and I have to say these are the BEST ones EVERRRR. First of all, they are simple and second of all you used cashew butter in them…hello, that is one of my favorite ingredients to use in desserts and I always have it on hand. I can only imagine how dangerous these would be for both me and Olivia! Ha! I love that you used steel cut oats in the base….that is a great idea because I bet it gives that extra crunch factor. I have an unopened bag of steel cut oats in my pantry that I’ve yet to use, I can totally see using them for these now! I bet peanut butter would be delicious in the center too to give that peanut butter cup flavor. Mmmmm, that sounds so good. These have everything…crunchy, sweet, smooth and creamy. Yup, sounds like the perfect Valentine’s Day treat! Loving all those closeup shots of the deliciousness screaming “eat me”!!
I know right, there have to be about 10,000 different caramel slice recipes out there by now I think that’s why I put off adding another to the world for so long. But it’s such a good dessert excuse to use TONS of dates, I had to do it 😀 Omg peanut butter caramel slice–that has to be created! Although cashew butter is still my favorite, even over PB. I absolutely love it too for baking and eating, especially the raw stuff <3 I totally shot these like 2 months ago with no intention of them being for Valentines-y but all if it's chocolate it counts, right?! 🙂
A batch of these >>>>>> a Valentine 😉 These are SO decadent and perfect, Natalie! I looooove the idea of steel cut oats for crunch – so genius <3
Also excited about this upcoming cake…
The rolled ones are so good at chewy, but these needed a little crunch 🙂 Thanks Leah! Not sure when that cake will happen–my content calendar is a very…flexible place haha!
OMG yes. I want this caramel slice to be my Valentines <3
That could be arranged I think 😀
COME TO MAMA!!!! I looooove everything about these. Gorgeous photos as always and the addition of steel cut oats is GENIUS!! I bet they add such great texture. Major yums from me!
Hahaha there are still a few left, you are welcome to raid my freezer. I have clearly been underestimating the versatility of steel cut oats, they are so awesome for texture! Will be using them again 🙂 Thanks Kaila!
Those closeups are really great and captures the taste.
Thank you!! I love the close-ups too, like you could almost just take a bite 🙂
This looks so good. I love using dates in recipes like this for that sticky sweetness!
You got it! One of my favorite ingredients of all time, that natural sweetness is perfect for healthier dessert 🙂
I feel like you and I must be on the same wavelength when we start creating in the kitchen . . . I made a date caramel slice a couple of weeks ago. It needs some tweaking, as the caramel was a little too soft, but it was still sooooo delicious. I’m sure yours would be too! Perfection 🙂
Haha it sounds like we have very similar caramel-slice-crafting minds! I had the exact same problem with the first trial of this one, hence the added nut butter and freezing. This recipe has actually been neglected waiting to be finished for months, I hope you eventually get around to tweaking yours too 🙂
Ok i know your recipes, and as soon as I saw them, I knew they’d be super easy to make but I still had my eyes glued to your video!!! What a great idea with the steel cut oats too…i have a huge bag of them and want to use them for this recipe! I need to make some more date paste…may be my weekend fun. Your fudge brownie oats followed by these slices!
I had the same un-used bag of steel cut oats situation happening in my pantry (two bags actually), that’s partially what made me think to use them here. Haha well I appreciate you watching even though it’s pretty obvious how to layer these 🙂 And I love this slice recipe and all, but if I only had one jar of date past it would definitely go to the brownie oats!
I used to cut into every single piece of chocolate in those boxes in search of the caramel filled ones! So the idea of an obvious caramel-y centered treat is perfect! These layers are amazing, Natalie. Chocolate, dates, cashew butter (heaven on its own), and a simple and yummy crust. Send me some!!! I’ve never used steel cut oats before, but it’s looking like I need to grab a bag so I can make these!!
Hahaha!! That’s actually really smart, I used to hate biting in expecting caramel or mousse and it was some sort of tart berry situation or worse yet an unidentifiable nougat-ish filling. Now I just make my own and avoid the guessing game…all caramel 🙂 Mmm yes raw cashew butter has become my favorite nut butter! And of course it has to be the most expensive one…dang my high maintenance taste buds 😀
YES and YES on the marathon of all things chocolate. Also, can we have that all the time? Pretty please, with a chocolate bow on top, with chocolate sprinkles? 😉 Wow… now all I can think about is that cake covered in conversation hearts… And goodness, do not even get me started on those diagrams!! You never quite get the one you want. But with these, you get EVERYTHING you want. And then some. 🙂 I just need two slices–wait a minute, the ENTIRE batch of these bars to make for the most perfect Valentine’s Day. Oh, and Erik too. Lol. Your date caramel sauce is divine. Text you soon. Muah. xoxoxo
A chocolate bow!!!! Will you make me one? I’ll make the never-ending chocolate marathon happen if you can make the chocolate bow happen, kapeesh? Because you are so good with the chocolatey drizzles, I’m sure a bow will be no problemo for ya! ? With all the goodies we would have at our chocolate marathon/Valentine’s party we might NEED a diagram to keep them all straight. But everything will be delicious, so even if you mis-interpret, no risk 🙂 Can’t wait to catch up!!!❤️❤️
Hey, i have run out of chocolate chips. can i use cocoa powder and add something to make the top layer?
Yes you can make the chocolate layer with a mix of cocoa powder, coconut oil, and maple syrup or another liquid sweetener. I usually do equal parts cocoa to coconut oil and then about half as much sweetener, but you can adjust to your liking. That will make for a hard chocolate top, but adding a few tablespoons of melted nut butter will make it softer and more fudgy–up to you. Hope that helps!
Hey Natalie! This recipe looks soooo good and I can’t wait to try it. The only thing is, I can’t find oil-free cashew butter at any of our local grocery stores :/ I was wondering where you got your cashew butter from. Thank you <3
Hi Abby! I got mine from my local health food store, although I have ordered it online before too. My favorite brand is Artisana, because it is raw and oil-free. Most of the others are roasted do have added oil. If you can find a good oil-free almond butter that would be fine too!
These look so so yummy! I have some date paste at home so I can´t wait to try the recipe.
Lots of love
Yoli
★★★★★
Mmmmm date paste already made and ready…that makes for so many yummy possibilities😋 But this is definitely a delicious way to use it! Thanks for reading, dear❤️
Made it..loved it..
do you think mashed bananas would work instead of the maple syrup? Would like to try that the next time i make this..
★★★★★
YAY!! I am so happy to hear that. Mashed banana will work to bind it together, but it will be much more chewy instead of crunchy 🙂
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