If you love mocha, then you will love these Chocolate Espresso Caramel Slices. The coffee adds a delicious twist on the classic caramel millionaire slice, and of course, it’s made with plant-based ingredients as well. A no-bake, cacao-and-coffee biscuit base is topped with a thick layer of coffee-salted caramel that’s dipped in melted chocolate. They simply melt in your mouth!

INGREDIENTS – Serves: 10 | Time: 20 minutes plus 1 to 2 hours chilling

For the Biscuit Base

• 1¼ cup (125 g) rolled oats

• ½ cup (70 g) ground almonds

• ½ cup (60 g) pecans

• 1 tablespoon (3 g) ground coffee

• 1 tablespoon (5 g) cacao or cocoa powder

• ¼ cup (60 g) cashew or almond butter

• 3 tablespoons (45 g) coconut oil, melted

• 2 tablespoons (30 ml) maple syrup

• A pinch of salt

For the Caramel

• ½ cup (120 g) cashew or almond butter

• ¼ cup plus 2 tablespoons (90 ml) maple syrup

• ¼ cup plus 1 tablespoon (75 ml) melted coconut oil

• 1 teaspoon coffee dissolved in 1 teaspoon hot water

• A pinch of salt

For the Topping

• 3 ounces (85 g) dairy-free chocolate, chopped

• Coffee beans

• Cacao nibs

• Flaky salt


1. Line an 8- x 4-inch (20- x 10-cm) loaf pan with parchment paper.

2. To make the base: Add the oats, almonds, pecans, and coffee to a food processor and blitz to a fine meal. Pour into a medium mixing bowl and add the cacao powder, cashew butter, melted coconut oil, maple syrup, and a pinch of salt. Stir to a sticky mix that holds together when pressed between your fingers.

3. Pour into the pan and press down firmly to form an even base biscuit layer. Chill in the fridge while you make the caramel.

4. To make the caramel: Add all the ingredients to a small bowl. Stir until smooth and silky. Pour over the base layer and chill in the fridge for 1 hour, or until set and firm to touch.

5. Remove the caramel slices from the pan and use a hot, sharp knife to slice into ten bars or squares. Pop the bars in the fridge while you prepare the toppings.

6. To make the topping: Line a baking tray with parchment paper. Melt the chocolate over a double boiler or bain-marie. One by one, dip each caramel slice into the chocolate and place on the tray. Sprinkle with coffee beans, cacao nibs, and flaky salt. Set in the fridge for 10 minutes, or until the chocolate has hardened.

7. Store the slices in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month.

Make sure these are gluten-free by using gluten-free certified oats. Make these nut-free by swapping the ground almonds for extra oats, the pecans for seeds such as sunflower or pumpkin seeds, and swap and cashew/almond butter for a seed butter such as tahini.

Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography Amy Lanza