Salted Double Chocolate Caramel Slices

Prep Time

25 minutes + cooling

Cooking Time

2 hours


8 x Peoples

Rich and chocolate-y caramel base with a cocoa-infused no-bake base, a smooth and creamy salted nut butter caramel and lots of chocolate on top. Packed with sweet and salty flavours, these Salted Double Chocolate Caramel Slices are naturally vegan, gluten-free and fun to make for dessert or as a snack.


  • 70g oat flour (oats blitzed into a flour)
  • 50g ground almonds
  • 1 tbsp cacao powder
  • A pinch of salt
  • 3 tbsp coconut oil, melted
  • 1 tbsp maple syrup
For the Caramel Layer
  • 100g runny almond or peanut butter
  • 100g maple syrup
  • 60g coconut oil, melted
  • A pinch of salt
For The Chocolate
  • 120g Dark Pink Himalayan Chocolate
  • 1 tbsp coconut oil



1. Line a 10x20cm tin with parchment paper.

2. Make the base layer: add the oat flour, ground almonds, cacao, salt, melted coconut oil and maple syrup to a mixing bowl and stir together until sticky. Pour this into the lined dish, spread out and press down firmly to form a thin and even base layer. Place in the freezer while you prepare the next layer. Wipe out the mixing bowl.

3. Make the caramel: add the almond/peanut butter, maple syrup, melted coconut oil and salt to the bowl and whisk to form a silky caramel. Pour over the base layer and spread out evenly. Place in the freezer for 2 hours to set.

4. Melt the chocolate with the coconut oil until silky.

5. Remove the caramel bars from the freezer and carefully slice using a warm knife into 8 bars or squares. Dip or cover each with the melted chocolate and a sprinkling of salt. Allow to firm up in the fridge for 20 minutes.