Salted Caramel Oat Slice (Sugar Free, Vegan)

It’s the time of the year to get cozy for a little bit, get together with the family, eat good food and be merry. And what would a family gathering be without a dessert? If you’d like to bring something to your festive celebrations that’s healthy, but decadent, I think this Salted Caramel Oat Slice would be the perfect choice. While it’s refined sugar free and vegan and made only with few simple ingredients, the flavour is rich and smooth and satisfies even the biggest sweet tooth.

Salted Caramel Oat Slice


Salted Caramel Oat Slice (Sugar Free, Vegan)
Prep time
Cook time
Total time
Salted Caramel Oat Slice that's made with real ingredients, leaving the white sugar out of the game.
The peckish girl:
Recipe type: Dessert
Serves: 10
  • Base
  • 1½ cups oats (I used 5 grain porridge, which is my favourite - mix of rolled oats, rolled triticale, rolled barley, rolled rye and rolled brown rice)
  • 6 medjool dates, pitted
  • 2 tbsp coconut oil
  • 2 tsp molasses
  • Pinch of salt

  • Caramel layer
  • 6 Medjool dates, pitted
  • ⅓ cup almond butter
  • Pinch of sea salt flakes
  • Few drops of vanilla stevia (you can also use other vanilla flavouring or real vanilla and add 1 more Medjool date)

  • Top layer
  • 100g dark chocolate (I used 90%)
  • 2 tsp coconut oil
  • Sea salt flakes
  1. Start with the bottom layer. Place the medjool dates, coconut oil, molasses and tiny bit of salt into a blender and blend them together until they create a paste. Add the oats and pulse the blender two or three times quickly to combine the oats with the paste, just enough for the oats to break a little and make a sticky mixture, but not become a complete crumble.
  2. Press the mixture evenly into a small greased baking dish. Now you have two options, you can either let the base set like this or you can bake it for 10 minutes on 160 C and then cool it down before continuing with the middle layer. I recommend baking the bottom layer because it gives the oats a beautiful nutty flavour. It makes the base crumblier though, so if you prefer a firmer base you can probably skip this step.
  3. Once you have finished the bottom layer place the dish in the fridge and let it set. In the meanwhile make the "caramel". Place the dates, ⅓ cup of almond butter, tiny pinch of sea salt flakes and a few drops of liquid vanilla stevia into a blender and blend until smooth and pasty in consistency. Spread the caramel mixture onto the bottom layer of the slice and place it back into the fridge for about 30 minutes to set (or 8-10 minutes in the freezer).
  4. In the meanwhile melt the dark chocolate together with the coconut oil. Pour the melted chocolate over the caramel layer and place the slice into a fridge for about 1 hour to set. Then sprinkle the top of the slice with sea salt flakes before cutting it.
  5. Keep the slice in the fridge in an airtight container for up to 5 days and serve straight from the fridge.


Salted Caramel Oat Slice

Salted Caramel Oat Slice

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