Hot Cross Bun Chocolate Caramel Slices (Vegan)
Delicious no-bake Hot Cross Bun Chocolate Caramel Slices with an orange cookie base, a gooey nut butter spiced caramel and a thick layer of chocolate, these vegan and GF slices are made with wholefood ingredients.
Caramel slices are one of my favourite recipes to make, and you will find lots of recipes on my website for various flavour combinations. I’ve already made delicious mini egg versions for Easter and now I wanted to try out the hot cross bun. I have used the classic dried fruits, spices while also adding some orange zest into the base and the caramel, too. And, then let’s not forget the white cross on top (this time made with white chocolate). These bars truly are delicious, made with vegan and gluten-free ingredients and require no baking – perfect for the Easter time.
Why will I love these bars?
These are so good:
- Thick, gooey and chocolatey
- Chunky, fruity and nutty
- Made with wholefood ingredients
- No butter or sugar
- Naturally high in fibre using oat flour
- Made with healthy fats like nuts
- A source of protein
- Naturally vegan, egg-free and dairy-free
- Gluten-free
- With nut-free options
- With all the classic hot cross bun flavours
- A sticky layer of orange or apricot jam
- Gooey nut butter caramel
- Golden cookie-dough base
- Thick dark chocolate top
- With a white chocolate cross
- Requires no baking
- Ideal for making ahead of time
- Will keep for 1 week in the fridge
- Longer in the freezer
- Everyone will love them
- Great for gifts or hosting
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Oat flour: make your own by blending oats to a fine flour.
- Almond flour: this is lovely and moist in the case.
- Vegan protein powder: I use the vanilla protein powder from Form to add a lovely sweetness and flavour. You can also use more oat/almond flour instead.
- Spices: ground ginger and cinnamon.
- Orange: the zest adds so much flavour.
- Smooth cashew or peanut butter: I love cashew butter as it’s naturally sweeter but peanut or almond butter also work well.
- Maple syrup: to add stickiness and sweetness. Or, try agave syrup.
- Dairy-free yoghurt: I use Cocos Organic yoghurt as it’s thick and creamy and made with simple, gut-healthy ingredients.
- Coconut oil: to help the base set.
- Dairy-free milk: if needed to make the base a bit wetter so it holds together. Any dairy-free milk like oat, almond or soya work well.
As for the middle (most of these are the same as above):
- Smooth cashew butter
- Maple syrup
- Coconut oil
- Salt
- Spices
- Orange
- Raisins or sultanas: whichever you prefer.
And finally for the top:
- Orange or apricot jam: this is from St Dalfour and is so good. It adds a lovely squidgy layer underneath the chocolate.
- Dark chocolate: I love HU kitchen or Raw Halo chocolate as they are refined sugar free and made with simple ingredients like cacao butter and cacao powder.
- Dairy free white chocolate: use your preferred variety.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats/oat flour is gluten-free. To make them nut-free, swap the cashew butter for sunflower seed butter or tahini and the almond flour for more oat flour.
How do I make these?
These are ready in a few steps:
- Stir together the base ingredients: and press into a lined tin.
- Whisk together the caramel ingredients: and pour over the base.
- Sprinkle over the dried fruits: and set in the freezer or fridge.
- Spoon on the jam and spread out: to cover the top.
- Melt the dark and white chocolate separately: and pour the dark chocolate over the top.
- Allow to set in the fridge: until firm.
- Slice into squares: using a warm sharp knife.
- Pipe on the crosses with the white chocolate: and allow to set.
How long will they last?
These will keep for up to 1 week in the fridge or 1 month in the freezer in a sealed container. Allow them to defrost before eating.
What other recipes can I try?
For more Easter no-bake recipes:
- Chocolate Date Easter Eggs
- Chocolate Hazelnut Protein Crispy Squares
- Mini Egg Peanut Caramel Date Bark
- Mini Egg Chocolate Caramel Bars
- Cookie Dough Chocolate Crispy Slices
Hot Cross Bun Chocolate Caramel Slices (Vegan)
Delicious no-bake Hot Cross Bun Chocolate Caramel Slices with an orange cookie base, a gooey nut butter spiced caramel and a thick layer of chocolate, these vegan and GF slices are made with wholefood ingredients.
Ingredients
For the Base:
- 65g oat flour
- 65g almond flour
- 40g vegan vanilla protein powder
- Spices: ½ tsp ground ginger½ tsp cinnamon
- ½ orange, zested
- 60g runny smooth cashew or peanut butter
- 2 tbsp maple syrup
- 2 tbsp thick dairy-free yoghurt
- 1 tbsp melted coconut oil
- 1-2 tbsp dairy-free milk, if needed
For the Caramel:
- 90g runny smooth cashew or peanut butter
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- A pinch of salt
- Spices: ½ tsp cinnamon, ½ tsp ground ginger
- ½ orange, zested
- 35g raisins or sultanas
For the Chocolate Top:
- 4 heaped tsp orange or apricot jam
- 120g dark chocolate, chopped small
- 2 tbsp runny smooth cashew or peanut butter
- 30g dairy-free white chocolate, chopped small
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- For the base, add the oat and almond flour, protein powder, ginger, cinnamon and orange zest to a bowl and whisk to combine. Pour in the cashew/peanut butter, maple syrup, yoghurt and coconut oil and stir to a sticky cookie dough. If needed, add the milk to make it come together.
- Tip the mix into the tin and press down firmly to make a compact base layer.
- For the caramel, add the cashew/peanut butter, maple syrup, coconut oil, salt, ginger, and orange zest and whisk until smooth.
- Pour the caramel over the base and spread it out. Sprinkle over the raisings and pop in the freezer for 30 minutes, until set firm.
- Add the dark chocolate and cashew/peanut butter to a small bowl and warm over a pan of simmering water until melted.
- Once the caramel has set, spoon over the jam and spread out.
- Pour over the chocolate and spread out to reach the edges. Place in the fridge for 30-60 minutes, until set firm.
- Meanwhile, melt the white chocolate and place in a piping bag with a small round nozzle.
- Remove the bars from the tin and use a warmed, sharp knife to slice into 9 squares.
- Now pipe crosses over the tops of the bars, and the white chocolate should set quickly, but if needed, place back in the fridge for 10 minutes.
- Enjoy straight away or keep in the fridge for 1 week in a sealed container or the freezer for 1 month. Allow to defrost slightly before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Hot Cross Bun Chocolate Caramel Slices so please let me know in the comments below and leave a star review above. If you do make this, 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 HCB love x
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