Raw Vegan Caramel Shortcake


When I say these are heaven in your mouth I’m not exaggerating. Guilt free, gluten free, refined sugar free heaven. And like all my recipes 100% cruelty free of course.

Caramel shortcake. Millionaire’s shortbread. Twix bars… it could be given a plethora of names but it’s a crumbly, biscuity base, with luxuriously silky caramel and crunchy chocolatey topping to bring it all together… divine!

So I’m referring to all the components as their regular, naughtier counterparts however this doesn’t taste like regular, conventional caramel or shortcake… but it does give you the same sweet hit and tastes a lot like the naughty versions we all know and love, just in a better, lighter, healthier way… if that makes sense.

These can be kept in the freezer meaning they’ll last for ages… I doubt anyone could make them and have them last that long though as they’re just. too. good!img_20160403_145754

Here’s how to make them and what you’ll need for each layer:

Shortcake bottom layer:

1. 5 cups rolled oats
1/2 cup ground almonds
1 tbsp almond coconut butter
1.5 tbsp coconut oil
2 tbsp maple syrup

Caramel middle layer:

1.5 cups medjoul dates, soaked in warm water
3/4 cup (soaked date) water
2 tbsp coconut oil

Chocolate top layer:

2 tbsp Almighty Foods Hazelnut Fuj (if you dont have this, use any other chocolatey spread)
2 tsp choc powder / raw cacao (I used one of each)
2 tbsp almond butter
1 tbsp coconut oil

*If you want to make it really rich and a bit of a crispier choc layer, melt some dark chocolate into the mixture. Around 30g would do but you can add more or less as preferred.


1. Soak the dates in enough warm water to cover, for at least 2 hours.

2. In a food processor or blender (I used a nutribullet), blend the oats to a fine powder. Put in a bowl and mix with the melted coconut oil and maple syrup until blended together well.

2. Press into the bottom of a rectangular tin or baking tray. I used a foil tray-bake tray as you can see in the pictures. Place in the freezer to set.

3. Measure out the date water and add to the melted coconut oil and dates then blend until smooth. Spread this ‘caramel’ mixture over the bottom ‘shortcake’ layer and return tray to the freezer for about an hour.

4. Add the ingredients for the chocolate layer to the blender and blend well, until completely smooth and it looks like a thick chocolate sauce. Spread this over the caramel layer once it’s set, and freeze for around 2 hours. Slice into individual squares… or into long thin slices, more like Twix bars.

5. Store remaining slices in the freezer. Remove shortly before eating to allow to defrost slightly or enjoy in summer immediately, almost like a choc-ice!


If you try this let me know what you think! Tag me in your creations on instagram @vegan_plate


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