If you are craving a dessert that captures the cozy spirit of autumn while staying completely plant-based, you have to try this Vegan Pumpkin Spice Caramel Slices Recipe. It’s a delightful no-bake treat that combines the rich, creamy sweetness of pumpkin caramel with a satisfyingly crunchy base and a luscious chocolate topping. Every bite bursts with warming pumpkin pie spice and natural sweetness, offering a perfect balance that makes these slices an irresistible fall favorite. Whether you’re looking for a healthy dessert option or a festive snack to impress friends, this recipe hits all the right notes with wholesome ingredients and straightforward steps.
Ingredients You’ll Need
This Vegan Pumpkin Spice Caramel Slices Recipe calls for simple, wholesome ingredients that come together beautifully to create layers of texture and flavor. Each component is essential, adding natural sweetness, spice, nuttiness, or that silky finish that makes these bars truly special.
- Medjool dates: Pitted and soaked for a naturally sweet and sticky caramel base that requires no added sugar.
- Canned pumpkin purée: The star ingredient, bringing creamy texture and that unmistakable fall flavor.
- Pumpkin pie spice: Adds warm and fragrant spices to elevate the overall aroma and taste.
- Sea salt: Enhances the sweetness and balances the flavors perfectly.
- Vanilla extract: Infuses a subtle sweetness and depth to the caramel layer.
- Almond butter: Gives richness and a slight nuttiness, providing a smooth texture.
- Maple syrup: A natural sweetener that complements the pumpkin and dates beautifully.
- Rolled oats: Provides a chewy, wholesome texture in the base.
- Almond flour: Makes the base tender yet firm enough to hold the toppings.
- Coconut oil (melted): Binds the base ingredients and adds a subtle tropical note.
- Dark chocolate chips (dairy-free): For a luxurious, glossy topping that contrasts the pumpkin layers perfectly.
- Coconut oil (for chocolate layer): Helps melt the chocolate smoothly and keeps the topping shiny.
How to Make Vegan Pumpkin Spice Caramel Slices Recipe
Step 1: Prepare the Base
Start by lining a loaf pan with parchment paper to make removal easy. In a bowl, combine the rolled oats, almond flour, and melted coconut oil, mixing until cohesive. Press this mixture firmly into the bottom of the pan to form a sturdy crust. This base provides a perfect crunchy foundation that balances the creamy layers above. Pop it into the freezer for 15 minutes to help it set well before adding the next layer.
Step 2: Make the Pumpkin Caramel Layer
While the base chills, take your food processor and blend the soaked dates, canned pumpkin purée, pumpkin pie spice, sea salt, vanilla extract, almond butter, and maple syrup until perfectly smooth. This luscious mixture will become the pumpkin caramel layer, packed with natural sweetness and comforting fall spices. Spread it evenly over the firm base and return the pan to the freezer to chill for 30 minutes. This step is key to achieving a sliceable, layered dessert.
Step 3: Add the Chocolate Topping
For the final touch, gently melt the dairy-free dark chocolate chips along with a teaspoon of coconut oil until glossy and smooth. Pour this chocolate mixture over the pumpkin caramel layer, spreading it out evenly with a spatula to create a beautiful, shiny chocolate top. Freeze the slices once more for 20 to 30 minutes until everything is set and firm.
Step 4: Slice and Store
After the chocolate topping has hardened, lift the slices from the pan using the parchment paper edges. Cut into 10 evenly sized bars. These can be enjoyed immediately, or stored in the fridge or freezer for later indulgence. The layers hold together wonderfully, making each bite a perfect mix of textures and flavors.
How to Serve Vegan Pumpkin Spice Caramel Slices Recipe
Garnishes
These slices shine on their own, but a few thoughtful garnishes can elevate the experience. Consider sprinkling toasted pumpkin seeds on top before freezing for a bit of crunch, or a light dusting of cinnamon powder for an extra spice kick. A drizzle of maple syrup or a dollop of coconut whipped cream on the side adds a lovely touch of luxury.
Side Dishes
Pair these vegan pumpkin spice caramel slices with warm drinks like chai tea, pumpkin spice latte, or simply a rich cup of black coffee. They also work beautifully alongside a crisp autumn fruit salad or spiced nuts for a complete festive snack spread that celebrates every aspect of fall flavors.
Creative Ways to Present
For a wow factor at gatherings, serve these slices on a rustic wooden board with seasonal decorations like small gourds, cinnamon sticks, and cinnamon-dusted pinecones. Alternatively, stack them slightly askew on a vintage plate to highlight their layers or wrap individual slices in parchment paper for easy gifting or on-the-go treats.
Make Ahead and Storage
Storing Leftovers
This Vegan Pumpkin Spice Caramel Slices Recipe holds up beautifully when stored. Keep leftover slices in an airtight container in the refrigerator for up to one week to maintain freshness and prevent the chocolate from melting. The flavors even deepen as they sit, giving you a richer taste with every bite.
Freezing
For longer storage, freeze the slices in a single layer on a baking sheet initially. Once firm, transfer them to a freezer-safe container or bag. They’ll keep well for up to three months. Just remember to separate layers with parchment to avoid sticking and preserve the pristine look of each slice.
Reheating
Because these are no-bake bars, reheating isn’t necessary. However, if you prefer a slightly softer texture, let the slices thaw at room temperature for 10 to 15 minutes. Avoid microwaving as it may melt the chocolate topping and alter the texture of the pumpkin caramel.
FAQs
Can I use a different nut butter in this recipe?
Absolutely! While almond butter complements the flavors nicely, you can substitute sunflower seed butter or peanut butter if you prefer. Just keep in mind that the flavor will shift slightly depending on the nut or seed butter you choose.
What if I don’t have pumpkin pie spice on hand?
No worries! You can create your own blend by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. This DIY mix will provide that signature fall spice flavor perfect for this recipe.
Are these slices gluten-free?
They can be gluten-free if you use certified gluten-free rolled oats. Regular oats sometimes have cross-contamination, so double-check your oat packaging if gluten is a concern.
Can I make this recipe nut-free?
Yes, simply swap the almond butter for sunflower seed butter and use a nut-free flour alternative if needed. This adjustment keeps the recipe allergy-friendly while preserving its delicious taste.
How do I ensure the dates blend smoothly?
Soaking Medjool dates in warm water for at least 10 minutes before blending helps soften them tremendously, making the caramel layer silky and smooth without any chunks.
Final Thoughts
This Vegan Pumpkin Spice Caramel Slices Recipe is a joyful way to celebrate autumn with wholesome ingredients and vibrant flavors that everyone will love. It’s easy to make, beautiful to serve, and a guaranteed crowd pleaser whether you’re enjoying it at home or sharing with friends. Give these delightful slices a try and watch how quickly they become your new seasonal favorite!
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Vegan Pumpkin Spice Caramel Slices Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes (including chilling)
- Yield: 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
These Vegan Pumpkin Spice Caramel Slices are a delicious no-bake dessert perfect for fall. Featuring a blend of soaked Medjool dates, pumpkin purée, and warm pumpkin pie spices, layered over a nutty oat and almond flour base, and topped with a rich dairy-free dark chocolate layer, these bars are both indulgent and wholesome. Ideal for a vegan lifestyle, they offer a mix of natural sweetness and seasonal flavors with easy preparation and no baking required.
Ingredients
Caramel Layer
- 1 cup Medjool dates (pitted and soaked)
- 1/2 cup canned pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup almond butter
- 2 tablespoons maple syrup
Base
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil (melted)
Chocolate Topping
- 1/2 cup dark chocolate chips (dairy-free)
- 1 teaspoon coconut oil (for chocolate layer)
Instructions
- Prepare the Pan: Line a loaf pan with parchment paper to ensure easy removal and clean edges for your slices.
- Make the Caramel Layer: In a food processor, blend the soaked Medjool dates, pumpkin purée, pumpkin pie spice, sea salt, vanilla extract, almond butter, and maple syrup until completely smooth and creamy. Set this mixture aside for later layering.
- Prepare the Base: In a separate bowl, combine the rolled oats, almond flour, and melted coconut oil. Mix thoroughly to create a firm, crumbly mixture.
- Form the Base: Press the oat and almond flour mixture firmly and evenly into the bottom of the prepared loaf pan. Place it in the freezer for 15 minutes to set and firm up.
- Add the Caramel Layer: Once the base is chilled and firm, spread the pumpkin caramel mixture evenly over it. Return the pan to the freezer for 30 minutes to allow the caramel layer to set.
- Prepare the Chocolate Topping: Melt the dark chocolate chips together with 1 teaspoon of coconut oil until smooth, either using a double boiler or microwave in short intervals, stirring frequently to avoid burning.
- Apply the Chocolate Layer: Pour the melted chocolate evenly over the set pumpkin caramel layer. Spread it gently with a spatula to cover the surface fully.
- Set the Final Layer: Place the pan back in the freezer for an additional 20 to 30 minutes, or until the chocolate topping is completely firm.
- Slice and Store: Once fully set, lift the dessert out of the pan using the parchment paper, slice into 10 bars, and store them in the refrigerator or freezer for best texture and freshness.
Notes
- Use sunflower seed butter instead of almond butter for a nut-free alternative.
- Add chopped pecans or walnuts to the caramel layer for extra texture and crunch.
- Ensure the dates are soft before blending; soak them in warm water for 10-15 minutes if they’re dry or hard.
