Crunchy Salted Caramel Slice

Caramel slice is such a delicious creation, but it's difficult to find one that's vegan and doesn't cost an absolute fortune to make. This one is nut free, predominantly made from bananas, oats, and dates, all household staples that can be purchased cheaply from supermarkets. Don't worry - taste hasn't been forgone in the pursuit of thriftiness!

I must say that this recipe does not taste like a traditional caramel slice. It has slight banana tones, a chewier than usual base, and a gooey topping that doesn't crack when bitten into like the caramel slices that we are used to. It's a recipe I specifically designed with high-carb low-fat vegans in mind, as I struggle to find sweet treats straying away from the traditional fruit straps and banana icecream bowls. It's a great, wholesome, healthy pick-me-up!



2 medium bananas
1 1/2 cups of rolled oats
1/2 a teaspoon of cinnamon
1/2 a teaspoon of vanilla bean powder or extract
1/2 a teaspoon of baking powder

2 cups of pitted dates, soaked in warm water and drained
1/2 a cup of unsweetened rice milk
2 tablespoons of nut butter
1/2 a teaspoon of vanilla bean powder or extract
1/2 teaspoon of sea salt
1 teaspoon of mesquite powder (optional)
1/2 a cup of toasted buckwheat

1 avocado
1/3 cup of cacao powder
1/4 cup maple syrup or brown rice syrup


Preheat your oven to 170°C fan-bake. Prepare a square brownie tin by greasing with coconut oil and lining thoroughly with parchment paper.
Place the bananas, rolled oats, cinnamon, vanilla, and baking powder in the bowl of a food processor and pulse until an almost-smooth paste is achieved. Scoop this into the prepared tin and spread out into an even layer. Bake in the preheated oven for 20 minutes, then remove, allow to cool slightly, then transfer to the freezer to chill.
Meanwhile, place the softened dates in the food processor and pulse until beginning to form a paste, then whilst the motor is still running, gradually add the rice milk. Once smooth, add the nut butter, vanilla, sea salt, and mesquite. Process until smooth. Scoop the caramel into a bowl and stir in the toasted buckwheat until evenly dispersed, then scoop onto the oat base and spread into an even layer. Return to the freezer to set.
Once set, make the chocolate mousse layer by blending the avocado, cacao powder, and brown rice syrup in the food processor until creamy and fluffy. Scoop onto the salted caramel layer, smooth out evenly, and return to the freezer to set.
Once set, slice into sixteen squares. Store in the freezer, and transfer to the fridge and allow to thaw approximately 20 minutes prior to serving. Eat as you like, squishy or hard.