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.
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.
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.
PrintLayered Caramel Nougat Chocolate Slice
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!
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 4-6 small servings
- Category: Slices
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Base Layer:
- ½ cup raw cashews (or another nut)
- 2 tbsp maple syrup
- 1 soft medjool date, pitted
- 1 tbsp coconut oil
- 1 tbsp cocoa powder (I recommend using alkalized cocoa)
Cashew Cream Layer:
- 5 tbsp cashew butter
- 3 tbsp warm water
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Nuts:
- 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
Toppings:
- cacao nibs, extra nuts (I used peanuts)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Keywords: Layered Caramel Nougat Chocolate Slice (Vegan, Gluten-Free)
Melissa says
Hi Audrey, can you make this a few days ahead and keep it in the freezer until time to serve? Or is it better to make the day before? Looks delicious!
Audrey says
Hi Melissa, yes, absolutely. Can def be made ahead of time and kept frozen.
Janel says
There are 100% bootleg Snickers ice cream bar - but prettier and healthier. Thanks for another hit, Audrey
★★★★★
Audrey says
Happy to share! :)
Mariel says
Hiya
This looks divine.
I am in the UK and we use metric measurements - any chance you have the conversions?
Mariel
Audrey says
Hi Mariel, sorry, no, I don't have the metric conversions, but you can just google them. I find cups and spoons more convenient, and only use grams when absolutely necessary.
Tabitha Lee says
Hi Audrey, thank you so much for this recipe, it’s absolutely delicious!!
I’m struggling to get my caramel layer has hard as the other layers. It seems to stay softer and then squish out between the harder chocolate and cashew butter layers when I’m eating...do you have any tips?
Thank you again!
Audrey says
Hi Tabitha. I'm glad you're enjoying this recipe. It is indeed a softer layer than the rest -- definitely on the gooey side compared to the rest of the layers. You can sort of see the kind of consistency I get in one of the photos above with the piece on the fork. I sort of like it that way here , messy and wild, but if you wanted to firm it up more you can try decreasing the dates a little and increasing the coconut oil amount.
Dawn Rodriguez says
I've gotten the bug to make eggplant chocolate cake. Then I stumbled, if this is a term with internet searching, on your site!! Wowsa! Love the recipes and the simple nature, with one thought that kept going thru my mind - coconut oil is wonderful. How would these recipes turn out if coconut cream was used? I am going to give it a go and see how all comes out!!!
Audrey says
Hi Dawn. Welcome :)
I think the coconut cream vs oil would really depend from recipe to recipe, so hard to give a blanket answer. In the case of this recipe, I think it will work, but the consistency will be less solid and it'll get melty a little bit faster.
If you're interested, there's an oil-free section on the recipes page as well: https://www.unconventionalbaker.com/all-recipes/
P.S. my blogging pal Tiina has a wonderful vegan chocolate eggplant cake recipe here: https://www.myberryforest.com/festive-chocolate-cake/
Henri says
Hey Audrey,
I really enjoy your recipes and this one looks great too!
But I wanted to ask you about Coconut Oil substitute too...
Can I use Can Coconut Milk chilled thick part only instead of Oil?
I thick it will be more creamy and less fat...
#PAN
If I want to use a 6inch Springform pan or a 8x8 Square Pan, could you give me the quantities please?
If you also have a link on pan sizes conversion it really interest me so helpful!
Many thanks
Henri 😉
★★★★★
Audrey says
Hi Henri. For the coconut milk vs oil -- same answer as for Dawn above :)
For the conversion guide, here's the link: https://shop.unconventionalbaker.com/multiplication-guide
Basically you need to look up the volume of your pan (in this case an 8x8) and the volume of the recipe in question, and convert from there. The conversion guide above is a helpful cheat sheet for round springform pans, but the basic premise is the same (it's all about the volume of your pan vs original recipe). To find out the volume of your pan you can google (standard pan size volumes are usually easily found).
Hope this helps and happy baking :)
angus says
This was amazing! Best sugar free (didn't use maple syrup) dessert I have had!!
★★★★★
Audrey says
Hi Angus, thanks so much for the feedback -- I'm really glad you liked it and that it worked for you without the maple syrup even :)
Just curious, did you use any alternative sweetener or just had it straight up without any?
Allie says
Do you think you could sub cacao for carob in caramel?? Looks incredible!
★★★★★
Audrey says
Hi Allie, you can, but you'll lose some of the caramel flavor as cacao doesn't have that taste (it's more on the bitter side, whereas carob is sweeter and has caramely notes). But so long as you don't mind that, the recipe would still be delicious :)
Phoebe says
Made this last night and it's amazing! My only problem was my lack of the appropriate size of tray or tub, so I doubled the recipe and made it in my round 6" tray, not the biggest problem to have! I don't like carob so I substituted it with tahini, which I love in raw caramel and it has worked really well. It's now sliced up in the freezer and should keep my going in the decadent snack department for a while.
Audrey says
Hi Phoebe,
Thanks so much for the awesome feedback :) Tahini is an obsession here, so that sounds extra delish!
Veronica from Elegantly Vegan says
OMG! My mind is blown! looks delicious, sounds delicious. Im so impressed!
Audrey says
Thank you so much, Veronica! :)
Sheryll says
I'm just curious what type of blender you use. I use a Vitamix but when the ingredients are being mixed in such small portions, it's very difficult to make it smooth and I'm having to scrape the sides for a LONG time before I can get it blended properly. I LOVE your recipes but would love to know what the trick is!
Audrey says
Hi Sheryll,
Is your Vitamix one of the newer low profile ones? If so, I'd say that's the difference. I use Vitamix, but an older one -- classic pitcher shape. Both kinds are amazing, but they don't function the same. The low profile ones have a wider bottom, so they need more substance to get things blending than the older classic Vitamix model. The only solution (besides scraping sides forever...) is doubling the recipe. At least two tiny cakes to have on hand is not such a bad situation all in all ?
P.S. I have a list of many of the kitchen things I use here if you're curious.
Catherine says
I'm not the most confident baker and thought this might be a bit complicated for me but it turned out amazing. So impressed as was everyone else that tried it. Thank you for sharing :)
Audrey says
Aw, that's amazing -- thank you so much for sharing, Catherine! So happy it went over well with all :)
Natalia says
Mmmm, how decadent and rich this slice looks, just perfect! Thanks Audrey!
★★★★★
Audrey says
Thanks, Natalia! :)
Natalie | Feasting on Fruit says
Lolol? Multi-layered nougatty goodness aside, this post is awesome with all it's disclaimers and rationalizations. Honestly not having to clean the blender between components means a lot to me. Like a lot. Like I plan out blending order always vanilla/light before chocolate/dark for just that reason whenever possible. And maybe I'm not the "average" person but despite the long list I actually do have all the ingredients on hand already! Mmmm that melty bite shot? It definitely has that irresistibly creamy texture thing going on, despite all the warnings it wouldn't last long around me?
Audrey says
lol I'm the same -- first the light layers, then the dark ones. It's extremely rare that I'd endeavor to make multiple colors, etc. -- because that means a lot of dishes ? Like all those unicorn cakes and goodies people make on instagram -- I'm always in awe as an onlooker, but the appeal of not washing anything unnecessary always wins ?
jan says
Audrey, I think this "takes the cake" for the most outrageous creation you have ever birthed! Can't wait to make it. :)
★★★★★
Audrey says
Thanks so much, Jan! ? Can't go wrong with chocolate and caramel ;)