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Nutty oat based with chai-infused caramel, topped with bittersweet dark chocolate, these Chai Caramel Slices are perfect snacks/desserts for every day. They are vegan, no-bake, and definitely healthier than normal candy bars.
Why we will love these Chai Caramel Slices
These Chai caramel slices are awesome:
- Nutty, and mostly naturally sweetened
- Unique chai (spice) infused aroma
- Layers of different textures and flavours
- Super satisfying, perfect as pick-me-up snacks
- Made with more natural and healthier ingredients, e.g. oats, dates, maple syrup
- Vegan, diary-free, zero animal products = cruelty-free
- Freezer-friendly, ideal for meal-prep/any raining days!
What do we need to make them
- Rolled oats or instant oats: I use rolled oats for a firmer and more satisfying texture. Alternatively, you can use instant oats for a smoothie version.
- Almond flour: for extra texture and nutty flavour
- Vegan protein powder: a boost in protein and nutrients
- Almond butter: perfect toasted aroma and nutty taste (See How to Make Nut Butter)
- Pitted dates: a hint of natural sweetness
- Extra-virgin coconut oil: for extra richness and satisfying mouthfeel
- Maple syrup: heavenly sweetness to make these caramel slices perfectly sweet
- Chai mix: warm-hearty smell and taste
- Coconut cream: for extra satisfying creaminess. It’s from the top thick layer of canned coconut milk. (Not sure what it is? See the picture in How to Make Coconut Whipped Cream)
- Dark chocolate: bittersweet, never-enough cacao flavour
- Almond flakes: for some extra crunch and flavours
How to Make Chai Caramel Slices
This is made of three layers: nutty oat base, chai-almond butter caramel, and chocolate topping.
We start with the oat base which is mainly a mixture of oats, almond flour, vegan protein powder, dates, and almond butter. The combination of all gives these slices slightly chewy and nutty flavour.
Then for the caramel layer, it’s even more simple. Simply combine everything together in a big bowl to achieve a smooth, chai-infused “caramel” mixture. Maple syrup is the magic here for the smooth sweetness.
The final melted dark chocolate topping will be dazzled with almond flakes and a hint of more chai mix for the final shout-out.
This is a no-bake recipe. We only need to let it sit in the freezer/fridge, then take it out to cut into slices. You can enjoy it cold for a firmer texture, or softer at room temperature.
Can I make them gluten-free?
Yes, this recipe is naturally gluten-free because there’s no wheat products. But due to common cross contamination, make sure to use gluten-free rolled oats and pay attention to the allergen information of all the ingredients.
That’s it! I hope you will love these healthier, moreish snacks/desserts. If you made them, welcome to let me know by commenting down below or tag me on Facebook or Instagram (@barrelleaf).
What else can I make?
Chai Caramel Slices (VEGAN, HEALTHIER)
Ingredients
Oat & Nut Base
- 40 g pitted dates
- 90 g rolled oats, or instant oats (chewier)
- 70 g almond flour
- 20 g vegan vanilla protein powder
- 60 g almond butter, see How to Make Nut Butter
- 2 Tbsp extra-virgin coconut oil, melted
- 1 Tbsp drinking water
Chai-infused Caramel Layer
- 100 g almond butter
- 60 g maple syrup
- 15 g extra-virgin coconut oil, melted
- 1 tsp Chai mix, see note for quick homemade recipe*
- 2 Tbsp coconut cream, from canned coconut milk**
Chocolate Topping
- 100 g dark chocolate, 70% cacao content, roughly chopped
- 2 Tbsp almond flakes, toasted
- 1/8 tsp Chai mix, *
Instructions
To make the Oat Base
- Line the bottom of an 8” square pan with parchment baking paper.
- Add pitted dates to a food processor and blitz until they are finely chopped. Then add the rest of the ingredients, EXCEPT for water. Blend again until the mixture looks like crumbs.
- Scrape down the sides of the food processor and add water. Blitz again to bring everything together. The mixture should be able to stick together when pressed down between your fingers.
- Transfer the mixture into the prepared pan, evenly spread out. Press the mixture down with a spoon or silicone spatula to form the base.
To make the Chai-infused Caramel Layer
- Heat up the almond butter in a microwave for 15 seconds first if it’s not runny.
- To a bowl, add almond butter, maple syrup, melted coconut oil, chai mix, and a pinch of salt. Use a whisk or fork to combine all together.
- Then add coconut cream. Whisk to combine. If the coconut cream is very thick, heat it up a bit in a small pan or microwave before adding it.
- Pour the caramel on top of the base. Spread it out evenly. Then put the pan into the freezer for 20 minutes. Then it’s time to make the chocolate topping.
To make the Chocolate Topping
- Add dark chocolate to a heat-proof bowl and melt it over simmering water. Or you can use a microwave to melt it (30 seconds, twice).
- Take out the pan from the freezer. Add the melted chocolate on top. Wiggle the pan gently in different directions to even it out.
- Finally, evenly sprinkle almond flakes and Chai mix on top. Put it into the freezer for another 5 minutes to let the chocolate set. Remove it from the pan, cut into slices, and enjoy!
Notes
- *Quick Chai mix: Simply mix 1/2 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/8 tsp ground ginger, pinch of ground clove and nutmeg.
- **Coconut cream: Refrigerated one full-fat canned coconut milk overnight. Then open it without shaking. The tick part on top is coconut cream.
- Storage: Store these caramel bars in an airtight container. They can stay at room temperature for 1–2 days, 1 week in the fridge, or 2 weeks in the freezer.
