Freezer Caramel Slice

Freezer Caramel Slice by Jessie May
Freezer Caramel Slice by Jessie May
Freezer Caramel Slice by Jessie May
Freezer Caramel Slice by Jessie May

I had been seeing a few variations of a vegan caramel slice pop up in my perusing of the online medias recently, and after trying a few with mediocre results, decided to take a swing at making my own version too. So here is another caramel slice recipe to float around the inter-webs, but I think it is a pretty special one I would recommend giving a try :).

The layers are each incredibly simple, but when combined make chewy, creamy, and crunchy treat that we are crazy about. We really love the roasted almond butter in the caramel layer, but you could of course use a peanut, cashew, or sunflower seed butter instead if that suits you more.

Scott wanted to call these “holy heck bars”, because he says “holy heck” after every bite (haha, thats a good sign, right?). But I went with something a little more descriptive. These come out bite-able from the freezer, and are even better after a minute or two. It makes me feel extra prepared knowing I have this fancy tasting treat in the freezer for whenever we need it during the week (read: for when Scott goes searching for dessert every night), and happy about the wholesome ingredient list too.

I hope you enjoy these slices if you give them a go. Remember, weekly food prep should always include a treat :).

x Jessie


FREEZER CARAMEL SLICE
Makes 8 slices.

Crust
1 cup rolled oats
1/4 cup hemp seeds
1/4 cup finely shredded coconut
5 pitted medjool dates
1 tablespoon of water

Caramel
1/2 cup roasted almond butter
1/4 cup plant milk (such as oat or soy)
5 pitted medjool dates

Chocolate
3 to 4 ounces of dark chocolate, melted
Toasted coconut ribbons for topping, optional

In a food processor, combine the crust ingredients and blend until sticky and smooth. Spread in a parchment lined 9x5 pan.

In the same food processor bowl, add the caramel layer ingredients. Blend until smooth, stop to scrape down the sides, and blend again until the plant milk is fully incorporated. Smooth evenly on top of the crust layer.

Melt the dark chocolate in the microwave or in a double boiler. Pour over the caramel layer and smooth evenly.

Place in the freezer, sprinkling the toasted coconut ribbons on top after 20 minutes or so. Return to the freezer for a few hours to set.

Slice and keep in an airtight container in the freezer, should keep for 1 to 2 weeks.