Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Spice Caramel Slices Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 55 reviews
  • Author: admin
  • 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

Scale

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

  1. Prepare the Pan: Line a loaf pan with parchment paper to ensure easy removal and clean edges for your slices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://simplemealsbykim.com/vegan-pumpkin-spice-caramel-slices-recipe/