Halloween Caramel Slices (Vegan Healthier)
These vegan, gluten-free and no-bake Halloween Caramel Slices are made with wholesome ingredients and are perfect for a quick and easy spooky sweet. Much like a millionaire slice or a snickers bar, these have three layers of deliciousness.
I am obsessed with caramel bars and these are my latest favourites as it’s spooky season. Much like my other bars, they have three layers of gooey, biscuit-y and chocolatey goodness all merged together and contain only natural, simple and wholefood ingredients. The white chocolate ghosts on top and their little eyes make these a really fun no-baking project for little ones, or leave off the eyes and add vegan sprinkles, too.
Why will I love these bars?
These slices are amazing:
- Rich, chocolatey, sticky and sweet
- Nutty, wholesome and made with simple ingredients
- Spiced with pumpkin spices
- Sweet, salty and melt in your mouth
- Naturally vegan, egg-free and dairy-free
- Contains no gluten and are easily nut-free
- Quick to make
- Requires no baking
- Great to make with little ones for trick or treats
- Easy to make ahead of time (they last up to 1 week)
- A great alternative to sugar-heavy desserts and bars
- Naturally refined sugar free
If you already love the sound of these ghoulish caramel bars 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 for these bars are simple and wholesome, you can see them in the “shop the recipe” section and with full weights in the recipe card below.
For the base:
- Oats or oat flour: I make my own oat flour by blending up oats to a fine flour-like consistency. Make sure they are gluten-free certified, where needed.
- Ground almonds: these add a lovely rich texture and nutty taste to the base, but you can use all oat flour, if needed.
- Vegan vanilla protein powder: this adds natural sweetness and vanilla flavour to this cookie dough base. I like the Form Vanilla protein best.
- Salt: for flavour.
- Smooth runny peanut butter: adds moisture, healthy fats and a delicious texture to the base without the need for butter or too much oil. You can use other nut butters like almond, cashew or pecan or try sunflower seed butter to make them nut-free.
- Agave or maple syrup: both of which are refined sugar free and add sticky sweetness.
- Coconut oil: helps to bind the base and create a sturdy cookie dough that melts in your mouth.
For the caramel, we need similar ingredients:
- Peanut butter: as above.
- Agave or maple syrup: as above.
- Coconut oil: ditto.
- Pumpkin pie spices: to make these taste like autumn. You can use cinnamon and/or ginger, instead if you like.
- Salt: to make this a salted caramel.
Finally, for the top:
- Dark chocolate: use your favourite dairy-free dark chocolate for the rich top. I like HU Kitchen which is also refined sugar free and healthy and has great flavours. You can use chips, buttons or a bar, chopped up. Or, try dairy-free milk chocolate, too.
- White chocolate: make sure this is also dairy-free. I like the Pana one which is made with good-for-you ingredients, or find buttons in the supermarket free-from aisle.
- Edible sugar eyes or sprinkles: these turn these bars into the perfect Halloween trick or treat.
Are these gluten-free and nut-free?
Yes, these are naturally gluten-free, as long as your oats/oat flour are gluten-free. To make these nut-free, swap the ground almonds for more oat flour and swap the peanut butter for sunflower seed butter or tahini. Also check that your protein and chocolate do not contain nuts.
How do I make them?
These are so easy to make:
- Stir together the base ingredients: and press into the tin.
- Whisk together the caramel: until smooth.
- Pour the caramel over the base: and allow to chill for 1 hour until set.
- Melt the chocolates separately: until smooth.
- Pour the dark chocolate over the caramel: and smooth out.
- Spoon over the white chocolate: and create ghost shapes with a spoon.
- Add on the eyes or sprinkles: and set in the fridge.
- Use a warm, sharp knife to slice into bars: and enjoy.
How long will they last?
These will keep for 1 week in a sealed container in the fridge or 1 month in the freezer and allow to defrost before eating.
What else can I make?
For more Halloween recipes, how about my:
- Pumpkin Spice Caramel Banana Bread
- Pumpkin-Shaped Cinnamon Rolls (One Hour)
- Halloween Rocky Road
- Halloween Blondies
- Chocolate Stuffed Pumpkin Buns (No-Yeast)
Halloween Caramel Slices (Vegan Healthier)
These vegan, gluten-free and no-bake Halloween Caramel Slices are made with wholesome ingredients and are perfect for a quick and easy spooky sweet. Much like a millionaire slice or a snickers bar, these have three layers of deliciousness.
Ingredients
For the Base:
- 100g oat flour
- 80g ground almonds
- 20g vegan vanilla protein powder
- A pinch of salt
- 60g smooth, runny peanut butter
- 2 tbsp agave or maple syrup
- 2 tbsp coconut oil, melted
For the Caramel:
- 100g smooth, runny peanut butter
- 100ml agave or maple syrup
- 65g coconut oil, melted
- 1 tsp pumpkin pie spices
For the Chocolate:
- 100g dark chocolate, chopped small
- 30g dairy-free white chocolate, chopped small
- 1 tbsp coconut oil, divided
- Edible sugar eyes
Instructions
- Line a 6-inch square tin with parchment paper.
- Make the base: stir together all of the ingredients to a sticky, cookie-dough like consistency and pour into the tin. Press down firmly to make a compact base and pop in the fridge while you continue.
- Make the caramel: stir together all the ingredients with a pinch of salt until smooth. Pour over the chilled base and return to the fridge for 1 hour, or until firm to touch.
- For the chocolate: place the dark chocolate in one bowl with ½ tbsp coconut oil and the white chocolate in a second bowl with 1 tbsp coconut oil. Melt both of them until silky smooth.
- To decorate: pour the dark chocolate over the set caramel and make sure it covers the top evenly. Now spoon over the white chocolate into rounds and use a toothpick or spoon to drag the end downwards creating a ghost-like shape. Add on the eyes and return to the fridge to set for 30 minutes.
- To slice: remove the bars from the tin. Warm a sharp knife under a hot tap, wipe dry and then carefully slice the caramel bars into squares, using the heat from the knife to gently slice through.
- Eat straight away or keep in the fridge for 1 week or in the freezer for 1 month and allow to defrost before eating. The eyes will bleed over time so keep that in mind.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Halloween 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 Halloween caramel love x
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