Chocolate Caramel Mini Egg Slices (Vegan GF)
These no-bake Chocolate Caramel Mini Egg Slices are fully vegan and gluten-free and some easy to make. They combine your favourite millionaire bar with mini eggs into a luscious chocolate slice.
I just love anything with an easy caramel layer, as lots of my bars, slices and bites will prove. For Easter, I wanted to take my love for caramel millionaire bars to the next level with this giant tart or slice. Made in the same way, it has a no-bake chocolate brownie-cookie style base with a thick layer of nut or seed butter caramel (I went for the OG peanut butter caramel) and a rich dark chocolate top. Add on the mini eggs to take this tart to the next level.
Why will I love this?
This is the best, it is:
- Rich, chocolatey and intense
- Caramel-y sweet and sticky
- Melts in your mouth with every bite
- Easy and quick to make
- Requires no fancy equipment
- Naturally vegan, gluten-free, egg-free and dairy-free
- Easily nut-free or peanut-free
- Great to make for Easter or all year long
- Made from wholesome, good-for-you ingredients
- No baking!
If you already love the sound of this giant slice then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is made from wholefood ingredients, and you can shop my favourites and essentials under the recipe card.
- Oats or oat flour: I grind my own owns into oat flour in the blender which takes about 10 seconds and is much cheaper than buying oat flour. Make sure the oats are gluten-free, where needed.
- Ground almonds: I love the texture and moisture this adds to the base. If you are nut-free, use more oat flour or try blitzing sunflower seeds to a fine flour-like texture.
- Cocoa powder: this makes the base chocolatey and I use cocoa powder but cacao powder will also work.
- Smooth runny peanut butter: this is the best for the creamiest caramel but you can use other nut or seed butters if you prefer. For a peanut-free option use almond or cashew butter or to make them nut-free use tahini or sunflower seed butter. The important thing is that the nut/seed butter is really smooth and runny.
- Maple syrup: for the base and caramel, I use maple or agave syrup.
- Coconut oil: this is for all the layers to help them set and create the best textures. I do not suggest swapping this for anything else.
- Chocolate: use your favourite chocolate to go on top. I also go for at least 70% dark chocolate as the rest of the recipe is quite sweet, but anything will be great here.
- Mini eggs: these are so fun to make this recipe instantly perfect for Easter. I love the Doisy and Dam “good eggs” and they also have chocolate covered peanuts and smarties-style sweets which are equally as colourful.
- Salt: for the salt-sweet twist.
Is this gluten-free and nut-free?
Yes these are gluten-free, make sure your oats are certified gluten-free. To make these nut-free, swap the ground almonds for ground sunflower seeds or more oat flour, swap the peanut butter for seed butter and check that your chocolate and mini eggs do not contain nuts.
How do I make this tart?
This is so easy to make and as it’s quite large, I recommend using a round 24-cm cake tin (this is the one I use and save 20% with code NOURISHINGAMY20) so that the layers are thick but not overwhelming! I also always recommend scales rather than cups for my recipes:
- Make the oat flour: blend the oats into a fine flour.
- Line the tin with parchment paper: and have two strips of paper that cross over and overhand the edges so you can lift out the tart.
- Stir together all the ingredients for the base: to a sticky mix that holds together when pressed between your fingers.
- Firmly press the mix into the tin: to make an even base. Chill while you move on.
- Whisk together all the caramel ingredients: till smooth.
- Pour over the base: and chill again for 45 minutes in the freezer or 1-2 hours in the fridge.
- Melt the chocolate and coconut oil: and pour over the set caramel.
- Decorate with the mini eggs: and chill again for 1-2 hours, or until set.
- Lift out the tin: using the strips of parchment paper and sit for 10 minutes.
- Warm a knife under hot running water: and wipe dry.
- Use this warmed knife to slice the tart into slices: and enjoy.
How long will this last?
This dessert will keep for 1 week in a sealed container in the fridge or 1 month, wrapped well, in the freezer. Allow to defrost before eating.
What else can I make?
If you are looking for other Easter ideas and caramel bars:
- Mini Egg Chocolate Marble Protein Bars
- Chocolate Orange Cookie Dough Fudge Cups
- Vegan Chocolate Easter Fudge
- Vegan Easter Cheesecake
- Vegan Biscoff Caramel Brownies
Chocolate Caramel Mini Egg Slices
These no-bake Chocolate Caramel Mini Egg Slices are fully vegan and gluten-free and some easy to make. They combine your favourite millionaire bar with mini eggs into a luscious chocolate slice.
Ingredients
For the Base:
- 200g oat flour*
- 100g ground almonds
- 40g cocoa powder, sifted
- 80g smooth, runny peanut butter
- 3 tbsp (45ml) maple syrup
- 4 tbsp (60ml) coconut oil, melted
- A pinch of salt
For the Caramel:
- 180g smooth, runny peanut butter
- 180ml maple syrup
- 120g coconut oil, melted
For the Chocolate Top:
- 160g dairy-free chocolate, chopped small
- 1 tbsp coconut oil
- Mini eggs
Instructions
- Grease and line the base and sides of a 24-cm round tin. Make a cross with two longer strips of parchment that overhang the edges which will allow you to lift out the caramel slice. Weigh out all of your ingredients.
- For the base: add all of the ingredients to a large mixing bowl and stir well to a sticky mix that holds together when pressed between two fingers. Pour into the Salter tin and press down firmly to make a compact base. Chill in the fridge while you make the filling.
- For the caramel: whisk together all the ingredients, with a pinch of salt, until smooth. Pour over the base and place in the freezer (make sure it’s flat) for 45 minutes, or until set firm to touch.
- For the chocolate: melt together the chocolate and coconut oil. Smash some of the mini eggs and keep some whole. Pour the chocolate over the set caramel and allow to spread out all over the top.
- To decorate: add on the whole and smashed mini eggs in a pattern and then place in the fridge for 1-2 hours or until set.
- To slice: remove the tin from the fridge and allow to sit for 10 minutes. Use the pieces of overhanging parchment to lift the caramel slice out of the tin. Warp a sharp knife under hot water and wipe dry before slicing the caramel round into slices. Use the warmth of the knife to slice through the chocolate with gentle pressure rather than forcing the knife down (otherwise the chocolate will crack).
- Enjoy straight away or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to defrost for 1-2 hours before eating.
Notes
*add oats to a blender and process to a fine flour texture.
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Stay in touch
I look forward to hearing what you think of these Chocolate Caramel Mini Egg Slices so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m xx
With mini egg slice love x
p.s. the recipe was first made with Salter UK but this blog post is not sponsored and all opinions are my own.
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Hi, I’m in the US and we don’t use metric. Do you have cups/ounces?
Hey, you can easily google conversions online but I didn’t make the recipe in cups e.g. 200g oat flour is 2 cups and 1/4 cup peanut butter is 60g. Enjoy!