Christmas Chocolate Snowman Caramel Slices (Vegan GF)
These Christmas Chocolate Snowman Caramel Slices are the perfect no-bake, chocolatey, vegan and gluten-free snack or dessert for all the family. Made with wholesome ingredients, they are so delicious and fantastic for Christmastime.
I have a love affair with caramel slices and I don’t see it coming to an end any time soon. These slices are thick, chocolatey and melt-in-your-mouth delicious while being made with wholefood ingredients like oats, cashew butter and dark chocolate. They are perfect for making and sharing with loved ones this holiday season and children will love decorating them, too.
Why will I love these slices?
These caramel bars are amazing:
- Rich chocolatey and indulgent
- Melt-in-your mouth delicious and fudgy
- Naturally plant-based and made with wholefoods
- Require no baking
- Easy and quick to make
- Ideal for Christmastime and fun to decorate
- Great for snacks and desserts
- Naturally gluten-free, egg-free and dairy-free
- Easily nut-free
- Has a cookie dough-like base
- Filled with a no-bubble spiced caramel
- Topped with dibble snowmen and thick dark chocolate
If you already love the sound of these then skip ahead to the recipe card below, or first, let’s discuss the recipe in more detail.
What ingredients do I need?
These are made with a few, simple ingredients which you can see in the recipe card below with weights and see my favourites in the “shop the recipe” section.
For the base:
- Smooth runny cashew butter: I love using this for no-bake recipes, as it’s naturally sweet and has a cookie-like flavour. Make sure it’s smooth and runny (you can also warm it up slightly to make it runnier) and you can also swap this for peanut or almond butter or try sunflower seed butter or tahini for a nut-free option.
- Maple syrup: for adding sweetness to this cookie dough-like base. Other syrups like agave will also work.
- Coconut oil: this makes the base a really great texture, holding it all together.
- Oat flour: I make my own by blending oats into a fine flour texture.
- Vegan vanilla protein powder: this make the base really delicious, adding sweetness, a fudgy texture and natural sweetness. I love the Form vanilla protein but if you prefer to not use protein powder, swap this for more oat flour or ground almonds.
- Desiccated coconut: I love the slightly coconutty flavour this adds and it feels like “snow” which is perfect.
For the caramel:
- Smooth cashew butter: perfect for the base of a bubble-free and butter-free caramel. See swaps as above.
- Maple syrup: for the sticky sweetness, see swaps above.
- Coconut oil: makes the caramel set to the perfect texture.
- Spices: cinnamon and ginger make these slightly festive.
- Salt: to make this a salted caramel filling.
For the chocolate top:
- Dark chocolate: I used a delicious 73% dark chocolate from Firetree which is so gorgeous and has notes of honey, caramel and orange and is so silky smooth. You can use any dark (or dairy-free milk) chocolate of the top.
- Coconut oil: to allow the chocolate to set better so that it doesn’t crack as easily when slicing.
- Marshmallows: make sure you find vegan marshmallows without gelatine and these are the large ones, chopped in half.
- Icing sugar, sprinkles and pretzels: for decorating the bodies!
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats and pretzels are gluten-free. To make these nut-free, swap the cashew butter for tahini or sunflower seed butter and check all of the other ingredients for nuts.
How do I make them?
These are easy to make in a few steps:
- Stir together all the base ingredients: and press into a line tin.
- Whisk together the caramel: and pour over the base. Allow to set in the fridge.
- Melt the chocolate: and pour over the caramel before setting in the fridge.
- Decorate the marshmallows with snowman faces: and have some sprinkles and pretzels ready for the arms and body.
- Add on the icing sugar bodies: and decorate with the snowman faces, some sprinkles for buttons and pretzels for arms.
- Slice with a warm knife: and enjoy.
How long will they last?
These will keep in a sealed container for up to 1 week in the fridge or 1 month in the freezer. Allow them to defrost before eating.
What else can I make?
If you are looking for more Christmas ideas, how about:
- Gingerbread Cream Cheese Cookies
- Peppermint Candy Cake Brownies
- Gingerbread Caramel Cupcakes
- Mince Pie Caramel Bars
- Homemade Healthier Mince Pies
Christmas Chocolate Snowman Caramel Slices (Vegan GF)
These Christmas Chocolate Snowman Caramel Slices are the perfect no-bake, chocolatey, vegan and gluten-free snack or dessert for all the family. Made with wholesome ingredients, they are so delicious and fantastic for Christmastime.
Ingredients
For the Base:
- 60g smooth, runny cashew butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 140g oat flour
- 40g vegan vanilla protein powder
- 20g desiccated coconut
- A pinch of salt
For the Caramel:
- 100g smooth, runny cashew butter
- 100ml maple syrup
- 65g melted coconut oil
- ½ tsp cinnamon
- ½ tsp ground ginger
For the Chocolate Top:
- 100g dark chocolate, chopped small
- 1 tbsp coconut oil
For the Snowmen:
- 3 marshmallows
- 20g icing sugar (with aquafaba or water)
- Dark chocolate, sprinkles and pretzels
Instructions
- Line a 6-inch square tin with parchment paper.
- For the base: stir together the cashew butter, maple syrup and coconut oil until melted in a bowl. Add in the oat flour, protein powder, coconut and salt. Stir to a cookie dough and press into the tin to make a compact base. Place in the fridge while you continue.
- For the caramel: whisk together all of the ingredients until smooth. Pour the caramel onto the base and chill in the fridge for 30-60 minutes, until set.
- For the chocolate top: melt together the chocolate and coconut oil until smooth. Pour over the caramel and smooth out. Allow to set in the fridge for 30 minutes.
- Meanwhile make the snowmen: slice the marshmallows in half and use some melted dark chocolate and a toothpick to mark on the eyes, mouth and secure a small sprinkle for the nose, with some chocolate. Mix the icing sugar with 1/2 – 1 tsp aquafaba (or water) to make a thick paste.
- To decorate: spread out the icing sugar into “snowmen puddles” and add on a head. Add some sprinkles for the buttons and secure the pretzel arms on top with extra melted chocolate. Allow the icing to set at room temperature.
- To slice: remove the caramel slices from the tin and use a warmed, sharp knife to slice into squares or shapes.
- Enjoy straight away or keep in a sealed container in the fridge for up to 1 week. Or you can freeze the bars, wrapped well, for 1 month and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Christmas Chocolate Snowman Caramel Slices so please let me know in the comments below and leave a star review. If you do make them, 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 snowmen slices of love x
p.s. this recipe was first made with Firetree Chocolate but this blog post is not sponsored and all opinions are my own.
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