Delicious and autumnal caramel slices with a no-bake biscuit base, a gooey pumpkin spice caramel and a thick layer of hazelnut chocolate with more hazelnuts on top. These caramel slices are vegan, gluten-free and require no-baking and are great for friends and family this autumn. Be warned, they are very gooey and squidgy!
By Nourishing Amy
Pumpkin Spice Caramel Slices
Prep Time: 20 x minutes + cooling
Serves: 10 People
Ingredients
For the pumpkin spice mix:
2 tsp cinnamon
½ tsp ground ginger
½ tsp mixed spice
¼ tsp ground nutmeg
For the biscuit base
200g oats (GF if needed)
100g hazelnuts
120g medjool dates (pitted weight)
40g runny almond butter
1 ½ tsp of pumpkin spice mix
A pinch of salt
1-2 tbsp water
For the pumpkin caramel
250g pumpkin puree
240g medjool dates (pitted weight)
100g runny almond butter
60ml maple syrup
30g coconut oil, softened
1 ½ tsp pumpkin spice mix
A pinch of salt
For the chocolate topping
180g Hazelnut Chocolate
1 tbsp coconut oil
50g hazelnuts, roughly chopped
Method
Step 1
Soak the dates for the base and the filling in two separate bowls: cover with boiling water for 10 minutes and then drain (save some of the water).
Step 2
Make the pumpkin spice mix by stirring together all the ingredients. Line an 8-inch square tin with baking paper (or larger).
Step 3
Make the biscuit base: add the oats and hazelnuts to a blender or food processor and blitz to a fine meal. Now add in the drained dates, almond butter, half of the pumpkin spice mix, and a pinch of salt. Blend to a sticky, jammy mix that holds together, adding 1-2 tbsp of the date water as needed. Pour into the lined tin and press down firmly to make an even layer. Pop in the fridge.
Step 4
Make the pumpkin caramel: add the pumpkin, drained dates, almond butter, maple syrup coconut oil, the rest of the pumpkin spice mix and a pinch of salt. Blend until really smooth and creamy. Pour over the base and smooth over the top. Place in the freezer to set overnight (at least 6 hours).
Step 5
Melt the chocolate and coconut oil over a bain-marie and pour over the set bars. Sprinkle over the hazelnuts and return to the freezer for 20 minutes to set.
Step 6
Remove the bars from the freezer and lift out the tin. Use a sharp, hot knife to carefully slice into bars. Allow the hot knife to rest on top of the chocolate and use the heat to slice through the layers rather than placing too much force down on the knife as this will cause the caramel to ooze out.
Step 7
Store bars in the fridge in an airtight container for 1 week or in the freezer for up to 1 month.
