Layered Caramel Nougat Chocolate Slice

Layered Caramel Nougat Chocolate Slice (Raw and Free From: Gluten and Grains, Dairy, and Refined Sugar)

This slice is possibly one of the best things I've tasted. So much caramel, so much chocolate, some "nougatty" texture in there, some crunchy peanuts snuck in... basically layers and layers of all this good stuff, somewhat inspired by a Snickers bar.

Layered Caramel Nougat Chocolate Slice (Raw and Free From: Gluten and Grains, Dairy, and Refined Sugar)

It does come with a few warnings though.

Warning the first: you will have a very hard time stopping yourself at once slice. STAT. But what would I know... ;)

Warning the second: it's definitely one of those "perfectly messy", smooth and creamy, perfectly rich, absolutely addictive, intimate little caramel affairs. You will really need to try and stop yourself at one slice... but then refer to warning the first.

Layered Caramel Nougat Chocolate Slice (Raw and Free From: Gluten and Grains, Dairy, and Refined Sugar)

Warning the third: I think I may have transgressed all my typical dessert-making rules with this one. In particular, my usual just a handful of ingredients approach went right out the window.

But hey, we're talking layers here! And CARAMEL -- I can go to all sorts of lengths for good caramel any time...

I know that if you're a usual frequenter of this blog, when you look at the recipe ingredients you'll probably think what on earth?! ... #sorrynotsorry! Had to follow my caramel-loving heart with this.

In my defense it's still a small list, but with variations of many of the same ingredients at different steps. Yes, you'll need both cocoa and carob, both cashews and cashew butter, but the rest is pretty simple stuff you probably already have around if you're into making these sorts of treats.

On the flip-side, at least you don't need to clean out the blender in between steps, so at least there's that :)

The extra little bit of fussiness with the layers and the steps in this case will be totally worth it -- pinky swear. And you'll be rewarded with an out-of-this-world slice of goodness.

P.S. if you're into decadent, chocolatey layered treats, you must see this raw espresso layer cake recipe as well. Or this out-of-this-world espresso and salted caramel cake.

Layered Caramel Chocolate Slice (Raw and Free From: Gluten and Grains, Dairy, and Refined Sugar)

Layered Caramel Nougat Chocolate Slice

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 small servings
  • Category: Slices
  • Method: No-Bake
  • Cuisine: Dessert


Layers of gooey caramel, chocolate, and crunchy peanuts make this delicious raw vegan dessert bar somewhat reminiscent of a Snickers, minus the dairy and refined sugar!


Base Layer:

Cashew Cream Layer:


  • 3 tbsp raw cashew pieces (or roasted peanuts)

Caramel Layer:

  • ½ cup soft dates, pitted
  • 2 tbsp warm water
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tbsp carob powder
  • 1 tsp pure vanilla extract
  • ¼ tsp salt

Chocolate Ganache:

  • 2 tbsp of caramel mixture above
  • 4 tbsp cocoa powder
  • 2 tbsp warm water
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla extract


  • cacao nibs, extra nuts (I used peanuts)


  1. Process all crust ingredients in a food processor into a sticky finely crumbled mixture. Transfer into a parchment-lined small tupperware container (I used one that's 4.5"x4.5") or anything of a similar size. Press down into an even flat crust. Freeze while working on the next step.
  2. Make sure all further ingredients are at room temperature. Blend all cashew cream layer ingredients in a power blender until smooth. Transfer this mixture into the prepared pan over the crust and smooth out. Freeze for 15-20 minutes.
  3. Blend all caramel layer ingredients into a smooth consistency in a power blender. Remove the pan from the freezer. Sprinkle the 3 tablespoon nuts over the cashew cream layer. Leave about 2 tablespoon of the caramel mixture in the blender, and spoon the rest evenly over the nuts in the pan. Freeze for 10-15 minutes.
  4. Add all chocolate ganache ingredients to the 2 tablespoon caramel layer already in the blender and blend until smooth. Spoon this mixture over the caramel layer in the pan. Smooth out the top.
  5. Sprinkle with desired toppings and then freeze for 5-6 hours or overnight to set. Remove from pan, trim edges, cut into slices and enjoy! Keep frozen until serving time, or thaw out lightly a few minutes first (this one gets messy to slice if too thawed out, so I recommend slicing and plating while frozen). Keep any leftovers frozen. Enjoy!
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