Ginger Chocolate Caramel Slices

Ginger Chocolate Caramel Slices (Vegan Gluten-Free)

Delicious no-bake chocolate caramel slices spiked with ginger. A biscuity base topped with ginger no-date caramel and a thick layer of dark chocolate, these slices are vegan, gluten-free and easy to make.

Caramel slices, millionaire bites, layered bars… whatever you like to call them, they are delicious. They are especially delicious in the summer as you don’t even need to switch on the oven to make these Ginger Chocolate Caramel Slices as they require no baking. There are three amazing layers piled on top of one another for the best chocolate and healthful snack.

Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices

Why are these slices so addicting?

  • Rich and chocolatey
  • Warming and gingery
  • Biscuit-y and “buttery”
  • Easy to make in 3 steps
  • Only take 20 minutes
  • Naturally vegan and gluten-free

I am pretty in love with these Ginger Chocolate Caramel Slices and even if you aren’t the biggest fan of ginger, you’ll love these. I originally made these slices using a delicious “bitters” powder from Bitter Liebe (you can use code amy10 for 10% off) which is a natural blend of a few naturally tasting bitter herbs which include ginger – the inspiration behind this recipe. That said, I have made these without the powder using more ground ginger and cinnamon and they are just as delicious.

Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices

So, what goes into these Ginger Chocolate Caramel Slices?

Let’s start with the biscuit base:

  • Oats: make sure these are gluten-free where needed and these are blitzed with the nuts to make a fine flour.
  • Ground almonds: or normal almonds. If you are nut-free, use seeds like sunflower or pumpkin seeds instead.
  • Cashew nuts: I love the creamy sweetness of cashew nuts and they work really well with the almonds but you can use seeds, as above or use all almonds if you don’t have any cashews.
  • Runny nut butter: cashew or almond butter are my preferred varieties here as they have a creamy, nutty taste that isn’t overpowering. You can play around with the flavours and try pecan, peanut or sunflower seed butter, too.
  • Maple syrup: just a little to hold this biscuity base together and add some sweetness. You can use another sticky syrup like agave or vegan honey, too.
  • Coconut oil: just a couple of tablespoons go a long way to bind the biscuit base together and lend that buttery element to this no-bake base.

Simply stir all the base ingredients together for these Ginger Chocolate Caramel Slices and then press into a tin. Smooth over the top and allow to chill while you make the caramel which is my favourite layer. This relies on my favourite no-date caramel which takes about 30 seconds to bring together. Add to a bowl and then whisk:

  • Runny nut butter: as above, I love to use cashew or almond for the best texture and taste and make sure it is smooth and runny. Try out other nut or seed butters to change the flavour.
  • Coconut oil: for the lovely consistency of the caramel.
  • Maple syrup: for the sweetness and any sticky syrup will also work.
  • Ground ginger: for the lovely warming and slightly fiery ginger flavour that isn’t overwhelming but you know it’s there!
  • Bitters powder: I love this Bitter Liebe powder (not sponsored) as the flavours are so unique and they taste slightly like a turmeric latte as there is turmeric, cardamom, ginger and cinnamon in there. You can use another turmeric latte blend you have or just add some cinnamon, turmeric and more ginger.
Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices

The caramel layer of these Ginger Chocolate Caramel Slices is so thick and smooth. Pour it over the base and allow to set before adding on the chocolate and some nut butter swirls. You need:

  • Chocolate: use your favourite chocolate here. I like dark chocolate with ginger.
  • Coconut oil: this adds a shine to the chocolate and means it’s smoother as it cools so it is easier to cut.
  • Runny nut butter: use the same nut or seed butter as for the rest of the recipe and swirl it through the melted chocolate layer.

Allow these Ginger Chocolate Caramel Slices to set in the fridge and then slice into bars or squares. They are thick and so decadent but made entirely from plant-based and gluten-free wholefoods and boast lots of health-boosting ingredients. Like so many other caramel slices, they will not last long before being eaten but if they do, they keep for about a week in the fridge or for up to 1 month in the freezer.

I hope you will fall in love with these Ginger Chocolate Caramel Slices as much as we did at home, and if you are looking for more no-bake recipes, how about my:

Ginger Chocolate Caramel Slices (Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

Delicious no-bake chocolate caramel slices spiked with ginger. A biscuity base topped with ginger no-date caramel and a thick layer of dark chocolate, these slices are vegan, gluten-free and easy to make.

Ingredients

    Biscuit Base:
  • 120g oats
  • 60g ground almonds
  • 60g cashews
  • 50g runny cashew or almond butter
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • A pinch of salt
  • Caramel layer:
  • 90g runny cashew or almond butter
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • ½ tsp ground ginger
  • 1 ½ tsp Bitter Liebe powder (you can substitute for ½ tsp cinnamon , ¼ tsp ground turmeric, -and ½ tsp more ground ginger)
  • Chocolate layer:
  • 150g dark chocolate
  • 1 tbsp coconut oil
  • 20g almond or cashew butter

Directions

  1. Line a loaf tin approx. 10cm x 20cm with parchment paper.
  2. Make the base layer: add the oats, ground almonds and cashews to a blender and blend to a fine meal. Pour into a mixing bowl and stir in the nut butter, maple syrup, coconut oil and a pinch of salt and stir to a sticky mix. Pour into the tin and press down to form an even layer. Place in the fridge.
  3. Make the caramel layer: add all the ingredients to a mixing bowl and whisk to a smooth caramel. Pour over the base layer and set in the fridge for 1 hour.
  4. Melt together the chocolate and coconut oil and pour over the caramel slices. Spoon over the almond or cashew butter and drag a knife through to make swirls. Place in the fridge again for 1 hour or until set. Slice into squares or bars and store in an airtight container in the fridge for 1 week.
Ginger Chocolate Caramel Slices
Ginger Chocolate Caramel Slices

I look forward to hearing what you think of these Ginger Chocolate Caramel Slices so please let me know in the comments below. If you do make these no-bake slices, I would love to see them – please tag me in your creations! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With ginger caramel slices of love x

9 thoughts on “Ginger Chocolate Caramel Slices (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Hey Amy. Looks super and millionaire shortbread are one of my favourite cake 🍰! The sound of chocolate 🍫 with oats sounds super and splendid photography as always. Definitely will tag you into my bakes using your recipes. Saved to my WordPress saved collection ☺️✌🏻🌱. Hope you have been enjoying the sunny ☀️ weather these last couple of weeks?

    Like

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