Lemon and Blueberry Chocolate Caramel Slices (Vegan GF)

These vegan, gluten-free and no-bake Lemon and Blueberry Chocolate Caramel Slices are the perfect summer snack. Made with wholefood ingredients, they are easy to make and melt in your mouth.

I just love caramel bars and slices and it’s been a while since I created a new recipe, so I’ve got something extra special in the form of these bars. They are perfect for summer, combining my love for all things caramel as well as the summery flavours of lemon and blueberry. Add in some chocolate and these no-bake slices are the perfect way to stay cool this summer and enjoy dessert.

Why will I love these?

These bars are so good:

• Chocolatey, sticky caramel-y sweet and delicious
• Fruity with fresh blueberries
• Zesty with fresh lemon
• Easy to make in a few steps
• Made with wholesome ingredients
• Naturally vegan and gluten-free
• Easily nut-free
• Require no baking and just some chill time
• Great to make ahead of time
• Delicious for desserts or snacks
• A cross between lemon and blueberry cake and chocolate millionaire slices

If you already love the sound of these squares then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are in the recipe card below and you can see my favourite brands in the “shop the recipe” section.

For the base:

• Oats or oat flour: this is the key to a no-bake base as the oats are fine to eat without cooking. I make my own oat flour by blending together oats to a flour and using like that. Make sure they are gluten-free certified where needed.
• Ground almonds: they add lots of squidgy texture to this no-bake base which I love. If you’re making these nut-free, use more oat flour.
• Desiccated coconut: this adds texture and a delicious tropical flavour without being overly coconutty.
• Vegan vanilla protein powder: this adds lots of flavour, texture and sweetness to the bars so I don’t recommend skipping it. I like to use the Macromike vanilla buttercream, caramelised white chocolate or cookie dough protein powders. They are all vegan, gluten-free and gut healthy and are so delicious. My code AMB-AMY saves you 10% off everything.
• Smooth runny cashew butter: make sure the nut butter is smooth and runny for the best texture and you can try peanut or almond butter, too. To make these nut-free use tahini or sunflower seed butter.
• Agave syrup: or you can use maple syrup to add sweetness.
• Coconut oil: helps to set the base squidgy but firm.
• Lemon zest and salt: for flavour. The zest of the lemon adds so much zing to the base, it’s amazing.

For the caramel middle we have mostly the same as above:

• Blueberries: fresh is best here as frozen berries will make the caramel too watery. You can also try raspberries if you prefer.
• Cashew butter
• Agave syrup
• Coconut oil

For the topping:

• Dark chocolate: use your favourite dark or dairy-free milk chocolate for the top and either use a bar chopped up or use buttons or chips.
• White chocolate: make sure this is dairy-free white chocolate, which you can find in most supermarkets in the free-from section.
• Coconut oil: this works to soften the chocolate when it sets so that it won’t crack as easily when you slice the bars.

Are these gluten-free and nut-free?

Yes these are naturally gluten-free, as long as your oats are certified gluten-free. They are also easily nut-free if you swap the nut butter for tahini or sunflower seed butter and check your other ingredients are free from nuts (e.g. chocolate). Also swap the ground almonds for more oat flour.

How do I make them?

These are so easy to make in a few steps:

• Stir together the base ingredients to a sticky mix: and press into a lined tin.
• Whisk together the caramel ingredients: and pour over the base.
• Add on the blueberries: and chill in the fridge for 1 hour or until set.
• Melt the dark and white chocolate separately: adding some coconut oil.
• Pour over the dark chocolate and swirl in the white chocolate: and add some lemon zest.
• Chill in the fridge for 30 minutes to set: and slice into bars or squares.

How long will they last?

These will keep for up to 1 week in a sealed container in the fridge or 1 month in the freezer, wrapped well. Allow to thaw before eating them.

What else can I make?

If you are looking for other summery no-bake recipes to try, how about:

• Chocolate Raspberry Ganache Crumble Bars
• Cherry Bakewell Cookie Cups
• Chocolate Berry FroYo Cups
• Raspberry Cookie Dough Ice Cream Slices
• No Bake Cinnamon Roll Cookies

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Lemon and Blueberry Chocolate Caramel 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 @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With lemon blueberry love x