This Double Chocolate Caramel Slice is a delicious no-bake dessert made with wholesome ingredients. It has a chocolate coconut shortbread base, creamy almond butter date caramel, and a rich dark chocolate topping. It all comes together in a heavenly, decadent bite, perfect for caramel lovers!
What is Caramel Slice?
Caramel Slice, also known as Millionaire’s Shortbread, is a classic three-layer dessert bar: a buttery shortbread base, a thick caramel center, and a chocolate topping. Traditionally, the shortbread includes coconut for extra flavor and texture. The treat originated in Scotland but is especially iconic in Australia — where nearly every bakery sells them. There are all kinds of other slice desserts too, like vanilla slice, lemon slice, coconut jam slice, and cherry ripe slice.
This is one of those desserts that feels decadent but uses whole-food ingredients — just like many of the recipes in my desserts collection. While traditional caramel slice calls for flour, butter, sugar, and sweetened condensed milk, I love creating better-for-you twists on classic favorites. This version swaps in wholesome, plant-based ingredients but keeps all the indulgence: a chocolate-coconut “shortbread” base, a creamy almond butter date “caramel,” and a rich dark chocolate topping — no baking required.
This double chocolate caramel slice makes an amazing after-dinner treat, especially with a pinch of flaky sea salt on top. And if you’re craving more no-bake desserts, try my Healthy No-Bake Cookie Dough Bars or No-Bake Protein Brownies!
Why You'll Love This Recipe
- Easy to make: This dessert looks impressive but comes together with very little effort.
- No-bake: Unlike traditional caramel slice, this version requires no oven or stovetop — perfect for warm days or quick prep.
- Delicious flavor combo: A crumbly coconut base, sweet and creamy caramel filling, and rich chocolate topping. This heavenly treat tastes like it came straight out of a bakery!
- Great for sharing: The bars are individually portioned and great for bringing to gatherings. That is, if you're willing to share. 😉
- Better-for-you dessert: Made with whole-food ingredients like coconut, almond flour, almond butter, and dates — and even includes a boost of protein! It's naturally vegan, dairy-free, gluten-free, and easily refined sugar-free depending on your chocolate.
Ingredients
Here's what you need to make this better-for-you caramel slice:
- Desiccated coconut: Desiccated coconut is very finely grated and dry, giving the base its perfect texture. If you can’t find it, you can use finely shredded coconut like the one from Let's Do Organic. Regular shredded coconut works too — just pulse it in a blender/food processor to make it finer, or use as-is if you don’t mind a slightly chewier texture.
- Almond flour: Made from blanched ground almonds, it gives the base a soft, crumbly texture. Naturally gluten-free and no baking required.
- Vegan chocolate protein powder: For a chocolatey flavor and a sneaky protein boost. I like Ora Organic protein. You can also use vanilla protein powder. See the note below for a no–protein powder option.
- Coconut oil: Helps both the base and caramel layers firm up, adding richness and structure.
- Maple syrup: Sweetens the base naturally. Other liquid sweeteners like agave also work.
- Medjool dates: Dates naturally have a caramel-like flavor and, when softened, blend into the most luscious date caramel!
- Almond butter: Contributes to a creamy, smooth date caramel and pairs beautifully with the other flavors. Peanut or cashew butter also work.
- Vanilla extract: Elevates the overall flavor profile.
- Salt: A little bit of salt always makes a difference in sweet treats, especially when you want that "salted caramel" vibe.
- Dark chocolate: Use your favorite dairy-free dark chocolate bar or chips. For a sweeter topping, choose a lower-percentage dark chocolate or semisweet.
- Non-dairy milk: Just a splash softens the chocolate topping so it slices cleanly without cracking. Any non-dairy milk will do, like almond or soy milk.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Variations
- Use peanut butter: If you're a chocolate-peanut butter lover, try swapping the almond butter in the caramel layer for natural peanut butter!
- Mocha variation: Mix 1 teaspoon instant espresso powder into the base layer or caramel for a subtle coffee kick that pairs beautifully with the chocolate.
- No protein powder: Replace the protein powder with an equal amount of almond flour. The base won’t be chocolate-flavored, so add 1–2 tablespoons of cocoa powder if you want that chocolatey taste. If the mixture becomes too thick, add an extra tablespoon of melted coconut oil.
How to Make Double Chocolate Caramel Slice
Step 1: In a bowl, mix together the desiccated coconut, almond flour, protein powder, melted coconut oil, and maple syrup. The mixture should be crumbly but stick together.
Step 2: Press the mixture firmly into the bottom of a parchment-lined 8×8-inch baking pan.
Step 3: Soak your dates in a bowl of hot water for 20 minutes to soften, then drain and add to a high-powered blender with melted coconut oil, almond butter, vanilla, and salt. Process/blend until completely smooth and creamy.
Step 4: Spread the date caramel evenly over the base layer. Place in the fridge for at least 90 minutes, or until very firm.
Step 5: Melt the dark chocolate in the microwave, then stir in non-dairy milk until creamy. Spread over the caramel layer. Place in the fridge for 20 minutes, or until the chocolate has hardened.
Step 6: Remove the caramel slice from the pan and cut into 16 squares. Enjoy!
Chloe's Tips
- Soak your dates. This ensures that they'll blend into a smooth consistency for your date caramel.
- Use a strong blender or food processor. A high-powered blender or a good food processor ensures the caramel becomes completely smooth and creamy, which makes a big difference in the final result. If your blender or processor struggles, add 1 tablespoon of hot water and blend again, adding more as needed — but don’t exceed ¼ cup total or your caramel will be too soft to slice.
- Slice neatly. To show off those beautiful layers, it’s important to cut the bars carefully. Once they've chilled, let them sit at room temperature for 5 minutes. Warm a large, sharp knife under warm (not hot) water, wipe it dry, and slice quickly. For extra-clean edges, wipe the knife between each cut. Avoid using a very hot knife, which can melt the chocolate and smear it into the caramel.
- Choose your pan size. The pan you use affects the thickness of the layers. An 8×8-inch pan gives thicker layers, like in the photos. For thinner, more traditional caramel slice layers, use a slightly larger square or rectangular pan. I wouldn’t go smaller than 8×8 inches, or the layers will be too thick.
How to Store No-Bake Vegan Caramel Slice
Store leftover caramel slice in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month. Let frozen bars sit at room temperature for a few minutes before enjoying.
…But let’s be honest — will it ever actually last that long in anyone’s house?? 😉
More Healthy No-Bake Treats
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Thank you!
–Chloe
Healthier No-Bake Double Chocolate Caramel Slice
By Chloe MartinIngredients
Chocolate Coconut Shortbread Base
- 1 cup desiccated coconut
- ½ cup almond flour
- ½ cup vegan chocolate protein powder (see notes)
- ⅓ cup coconut oil melted
- 3 tablespoons maple syrup
Almond Butter Date Caramel Filling
- 2 cups medjool dates pitted
- ⅔ cup coconut oil melted
- ½ cup almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Dark Chocolate Topping
- 7 ounces chopped non-dairy dark chocolate (or chocolate chips)
- 2 tablespoons non-dairy milk (like soy or almond milk)
Instructions
- Place dates in a large bowl and pour enough hot water on top to cover them. Soak for about 20 minutes to soften while you make the base.
Base
- Line an 8×8-inch baking pan with parchment paper, with some overhang so you can easily remove the slice later. Set aside.
- In a mixing bowl, combine desiccated coconut, almond flour, protein powder, melted coconut oil, and maple syrup. Stir until well combined. The mixture should be crumbly but stick together. If it's too dry, add an extra tablespoon of melted coconut oil.
- Press the mixture firmly into the bottom of the pan. Set aside.
Filling
- Once the dates are done soaking, drain and discard the soaking water. Pat with a towel to remove excess water.
- In a food processor or high-powered blender, combine the softened dates, melted coconut oil, almond butter, vanilla, and salt. Process/blend in 30 second increments, stopping to scrape down the sides as needed, until completely smooth with as little chunks of dates as possible. The mixture should be very thick and creamy. If it's too thick to blend, add a small splash of hot water. Do not add more than ¼ cup of water, or the caramel may be too runny when you slice it later.
- Spread the date caramel evenly over the base layer. Place in the fridge for at least 90 minutes, or until very firm.
Topping
- Once the caramel layer is set, make the chocolate topping. Place dark chocolate in a small microwave safe bowl. Microwave in 30 second increments, stirring between, until melted and smooth. Stir in non-dairy milk until combined and creamy.
- Immediately spread the chocolate topping evenly over the caramel layer. Place in the fridge for 20 minutes, or until the chocolate has hardened.
- Remove the caramel slice from the pan using the overhanging parchment paper and transfer to a cutting board. Cut into 16 squares and enjoy!
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