Chocolate Ube Caramel Slices (Vegan)
These no-bake Chocolate Ube Caramel Slices are a great snack or dessert and are naturally vibrant and purple from the Ube. These vegan and gluten-free slices are a fun spin on the classic twix caramel bar.
I love playing around with different caramel bar flavours and combos, and this one is so fun with a vibrant purple middle. The caramel has ube condensed coconut milk filling which is so delicious and adds a lovely vanilla nutty flavour while the purple yam adds a natural purple hue, too. They are great as a make ahead snack or dessert and keep well in the fridge or freezer for a later day. Whip these up and enjoy after dinner as a dessert that has some great health benefits, too.
Why will I love these?
These bars are so good:
- Chocolatey, caramel-y and delicious
- With a gooey 3-ingredient caramel
- Naturally purple with Ube
- Require no baking
- Easy to make
- Great to prepare ahead of time
- Made with dairy-free, egg-free and vegan ingredients
- Naturally gluten-free
- Easily nut-free
- Made in a few steps
- With a really impressive caramel pull
- No butter or sugar needed!
- With high fibre ingredients
- Everyone will love them
- Great for snacks or desserts
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 texture.
- Almond flour: this is great for adding healthy fats and a great moist texture. This is also safe to eat uncooked.
- Smooth runny cashew butter: this has a lovely cookie flavour and is naturally lighter in colour. You can swap for tahini or sunflower seed butter for nut-free options.
- Maple syrup: or use agave syrup throughout.
- Coconut oil: this helps the base set to the best texture.
As for the caramel:
- Ube sweetened condensed coconut milk: this is from Natures Charm and is so good. It’s naturally vibrant purple in colour and creates the nest textured caramel filling.
- Smooth runny cashew butter
- Maple syrup
- Salt
And for the top:
- Dark chocolate: I use either HU Kitchen or Raw Halo chocolate buttons as they are so delicious and made with simple wholesome ingredients.
- Smooth runny cashew butter
Are these gluten-free and nut-free?
These bars are easily gluten-free as long as the oats are GF. To make these nut-free, swap the almond flour for more oat flour and the cashew butter for tahini or sunflower seed butter.
How do I make them?
These are ready in a few steps:
- Add the base ingredients to a bowl: and stir to a sticky cookie dough.
- Press into a lined tin: to make a compact base.
- Pour the caramel ingredients into a saucepan: and warm for a few minutes until bubbling and thickening.
- Pour the caramel over the base: and allow to set in the fridge for 1-2 hours.
- Chop the chocolate and add to a heatproof bowl with the cashew butter: and allow to melt over a pan of simmering water.
- Pour the chocolate over the caramel: and spoon over more cashew butter.
- Sprinkle with flaky salt: and set in the fridge for 30-60 minutes.
- Remove from the tin: and cut into 9 squares with a warmed sharp knife.
How long will they last?
These will keep for 1 week in a sealed container in the fridge or in the freezer for 1 month and allow to defrost before eating.
What other recipes can I try?
For more caramel bars:
- Mocha Caramel Date Bark
- Cashew Matcha Caramel Bark
- Date and Nut Caramel Bars
- Chocolate Salted Caramel Pistachio Date Bark
- Chocolate Cinnamon Caramel Crunch Bars
Chocolate Ube Caramel Slices (Vegan)
These no-bake Chocolate Ube Caramel Slices are a great snack or dessert and are naturally vibrant and purple from the Ube. These vegan and gluten-free slices are a fun spin on the classic twix caramel bar.
Ingredients
For the Base:
- 100g oat flour
- 75g almond flour
- 60g smooth runny cashew butter
- 3 tbsp maple syrup
- 2 tbsp melted coconut oil
For the Ube Caramel:
- 140g Natures Charm Ube Sweetened Condensed Coconut Milk
- 40g smooth runny cashew butter
- 1 tbsp maple syrup
- A pinch of salt
For the Top:
- 120g dark chocolate chips
- 2 tbsp smooth runny cashew butter, plus extra
- Flaky salt
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- For the base, add the oat and almond flour to a bowl and whisk to combine. Pour in the cashew butter, maple syrup, and coconut oil and stir to a sticky cookie dough.
- Tip the mix into the tin and press down firmly to make a compact base layer.
- For the caramel, add the Ube Sweetened Condensed Coconut Milk to a non-stick saucepan with the cashew butter, maple syrup and salt. Gently warm over a medium heat, stirring constantly and bring to a simmer. Allow to bubble for 3 minutes while stirring and then remove from the heat. It will be thick and glossy.
- Pour the caramel over the base and spread it out. Pop in the fridge for 1-2 hours, until set firm.
- Add the dark chocolate and cashew butter to a small bowl and warm over a pan of simmering water until melted.
- Pour the chocolate over the firm caramel and spread out to reach the edges.
- Add on spoons of extra cashew butter and swirl through. Sprinkle with flaky salt, if you like. Place in the fridge for 30-60 minutes, until set firm.
- Remove the bars from the tin and use a warmed, sharp knife to slice into 9 squares.
- 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 Chocolate Ube 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 so please say hello!
With ube love x
p.s. this recipe was first made with Natures Charm who I love and this blog post is not sponsored.
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